The Professional Baker program is a quick, straight-line approach to an entry-level position in the baking profession. It is designed to give you a working knowledge of the procedures, ingredients, and dos and don’ts inherent in successfully functioning in a variety of baking environments, including in-store and independent establishments.
You will be equipped to prepare yeast breads and breakfast pastries, pies, cookies and a variety of pastries in both large and small quantities. Baking students have the opportunity to study in The Bakery, the university’s fully equipped retail bakery located on campus, which serves as a wholesale business for many restaurants and businesses throughout the city of Louisville and surrounding areas.
You will learn basic baking and culinary skills, nutrition, and food service sanitation to qualify for the necessary certification required by the industry. You’ll also learn advanced bread making and artisan bread baking techniques.
54 Credit Hours
Length: 9 months (day)
Time length for program completion will vary depending upon the number of courses taken per term, developmental courses when required, transfer credit accepted, lack of continuous enrollment, etc.
|Total Credit Hours||54|
|BFS 104||Basic Culinary Theory||4|
|BFS 106||Basic Culinary Skills Laboratory||6|
|CAM 134||Food Service Sanitation||4|
|CAM 174||Basic Nutrition||4|
|CAM 284||Food and Beverage Control||4|
|ENG 101||Composition I||4|
|FYE 101||Information Literacy||4|
|MTH 115||Principles of Mathematics||4|
|PBA 124||Baking Science||4|
|PBA 126||Baking Fundamentals||6|
|PBA 134||Artisan Theory||4|
|PBA 136||Advanced Techniques in Bread||6|
What qualities should a Professional Baker Career Diploma student have?
Students interested in becoming bakers need to have a good work ethic, have some interest in science, the fundamental ingredients, and their functions within baked goods, especially bread, along with a similar patience to that of beer brewers.