Baking is an art and a science, combining precision and attention to detail with an appeal to the senses. In this intensive program students will learn the basics of professional baking. Students will practice scaling and mixing, dough production, retail operations and oven work. They will also study bakery math, sanitary practices, customer service, human relations. Instruction takes place in a professional kitchen that supports a retail bakery featuring baked goods, cakes and pastries finished to industry standards.
In order to please customers as they get their days going, bakers rise early. Students in the Professional Baking Program have to be on campus at 6 a.m. We want you to know the hours beforehand, in case you're not a morning person. Check out this video of students talking about why they're willing to put in the early hours.
Enrollment Point: Fall, Winter, Spring
All program lengths are estimates and are not guarantees. For the most current program information, check with an adviser by calling (425) 235-5840.
These amounts are based on median entry level wages, they are estimates and are not guarantees. For more information, visit careerinfo.net
Tuition
At Renton Technical College, tuition is affordable and competitive.
Financial Aid
Federal aid is available for most students to help pay for school. Fill out your FAFSA now to get started.
Scholarships
The RTC Foundation offers scholarships to help pay the costs of attending school.
All costs are estimates and are not guarantees. For the most current program information, check with an adviser by calling (425) 235-5840.
Entry Requirements
Admission Requirements
- Counselor interview prior to registration.
- Food handler's permit.
Admission Recommendations
- High school diploma or GED.
Course Information
Requirements for Certificate:
| Course # | Course Title | Credits |
| COL 101 | College Success | 2 |
| BAK 101 | Ovens I | 3 |
| BAK 102 | Ovens II | 3 |
| BAK 103 | Doughnuts | 3 |
| BAK 104 | Scaling | 3 |
| BAK 105 | Mixing I | 3 |
| BAK 106 | Mixing II | 3 |
| BAK 107 | Cookies | 3 |
| BAK 108 | Pies and Tarts | 3 |
| BAK 109 | Pastries | 3 |
| BAK 110 | Yeast Doughs I | 3 |
| BAK 111 | Yeast Doughs II | 3 |
| BAK 112 | Puff Pastries | 3 |
| BAK 113 | Cakes I | 3 |
| BAK 114 | Cakes II | 3 |
| BAK 115 | Artisan Bread I | 3 |
| BAK 116 | Artisan Bread II | 3 |
| BAK 117 | Bakery Operations I | 3 |
| BAK 118 | Bakery Operations II | 3 |
| BAK 119 | Cakes III | 3 |
| BAK 120 | French Pastries | 3 |
| BAK 160 | Bakery Math | 5 |
| CUL 105 | Foundations | 3 |
| CMST 280 | Intercultural Communication or | |
| CMST& 101 | Introduction to Communication | 5 |
| Total | 75 |
Requirements for AAS Degree:
| Course # | Course Title | Credits |
| Certificate of Completion | 75 | |
| AMATH 175 | Financial Math or | |
| AMATH 190 | Financial Algebra | 5 |
| COMP 100 | Applied Composition or | |
| ENGL& 101 | English Composition | 5 |
| PSYC& 100 | General Psychology | 5 |
| Total | 90 |
Program Outcomes
Learning Outcomes for Professional Baking Program:
- Manage a multitude of tasks in a ever changing bakery production facility;
- Convert weights and measurements in a baking environment to correctly calculate industry recipes/formulas;
- Utilize positive communication and human relations skills in a diverse bakery;
- Apply proper safety and sanitation standards in a bakery environment;
- Utilize bakery equipment and terminology to produce a variety of bakery products;
- Demonstrate knowledge and ability to create breads, pies, pastries, cookies and doughnuts in a production bakery.
Accreditation
External accreditation is not applicable to this program.
Questions?
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