Professional Baking

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.


Enrollment Point: As openings occur

Professional Baking

Certificate of Completion: 
4 Quarters
67 Credits
Associate of Applied Science: 
N/A
N/A
AAS - Transfer: 
N/A
N/A
Bachelor of Applied Science: 
N/A
N/A

All program lengths are estimates and are not guarantees. For the most current program information, check with an adviser by calling (425) 235-5840.

Median Salary: 
$23,600
Projected Growth: 
6%
Annual Job Openings: 
5,010

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.

Monday - Friday

6 a.m. to 12:30 p.m.


Hours may vary based on specific program requirements. For the most current program information, check with an adviser by calling (425) 235-5840.

Robert Holland


Entry Requirements

Admission Requirements

  • Counselor interview prior to registration
  • Minimum age: 18 years.
  • Must take the Accuplacer test before entering the program or being placed on the pre-registration list.
  • Food handler's permit.

Admission Recommendations

  • High school diploma or GED.

Course Information

Course # Course Title Crs
COL 101 College Success 2
BAK 101 Ovens I 3
BAK102 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 170 Industry Communications 4
BAK 180 Human Relations 4
AMATH 161R Bakery Math 3
  Total 67

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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