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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.

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.

What specific skills or knowledge are taught in the Professional Baker Career Diploma program?

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.

What is the most important or unique thing about Sullivan’s Professional Baker Career Diploma program?

  • Sullivan is one of the top 20 hospitality schools in the U.S.
  • Students from the Baking & Pastry Arts program are nationally known and recognized for winning medals at the Culinary Olympics in Germany
  • The faculty teaching in the Baking & Pastry Arts program have credentials from the American Culinary Federation and the American Baking Institute
  • Our small, focused classes will help you with your studies

Professional Baker Career Diploma Course Requirements

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.

CourseTitlesCredit Hours
Total Credit Hours54
BFS 104Basic Culinary Theory4
BFS 106Basic Culinary Skills Laboratory6
CAM 134Food Service Sanitation4
CAM 174Basic Nutrition4
CAM 284Food and Beverage Control4
ENG 101Composition I4
FYE 101Information Literacy4
MTH 115Principles of Mathematics4
PBA 124Baking Science4
PBA 126Baking Fundamentals6
PBA 134Artisan Theory4
PBA 136Advanced Techniques in Bread6

Locations Where One Can Enroll:

Louisville

Apply Now!