header

Culinary Arts

Certificates of Recognition


Advisor Office Phone
Nash, Robert Business 110 360.475.7571
Plemmons, Chris BSC 131A 360.475.7316



Baking Fundamentals

This certificate prepares students for entry level employment in bakeries. Graduates will be able to prepare basic baking products. They will also be able to use and care for equipment normally found in the bakeshop or baking area.

Program Outcomes

Upon completion of this program, successful students will have demonstrated the ability to apply their skills and knowledge in the following ways:
  1. List and describe basic baking tools and equipment, and describe their appropriate care.
  2. Prepare and evaluate a wide range of baking products including: breads, pies, tarts, cakes, Pate Choux, meringues, creams, custards, and puddings.
Required Courses Credits
CULIN 128 Baking Techniques I* 5
CULIN 129 Baking Techniques II* 5
Total Credits Required 10



Retail/Wholesale Baking

This certificate prepares students for entry level employment in commercial bakeries. Graduates will be prepared to apply the fundamentals of baking science to the preparation of a variety of products. They will be skilled in advanced presentation and decorating techniques as well as complex preparations of pastry, confections and dessert products. They will also be able to use and care for equipment normally found in bakeshops or baking areas.

Program Outcomes

Upon completion of this program, successful students will have demonstrated the ability to apply their skills and knowledge in the following ways:
  1. Demonstrate safe food handling, storing, preparing and serving practices.
  2. Analyze kitchen environments and identify and correct unsafe food handling, preparing and serving issues.
  3. Apply basic computation to solve food preparation and service problems.
  4. List and describe basic baking tools and equipment, and describe their appropriate care.
  5. Prepare and evaluate a wide range of baking products including: breads, pies, tarts, cakes, Pate Choux, meringues, creams, custards, puddings, souffles and candies.
  6. Artfully decorate and present desserts.
Required Courses Credits
CULIN 105 ServSafeĀ® Food Safety Training* 2
CULIN 125 Applied Food Service Computation 2
CULIN 128 Baking Techniques I 5
CULIN 129 Baking Techniques II* 5
CULIN 130 Baking Techniques III* 5
Total Credits Required 19


*See course description for prerequisite.

Source: 2014-2015 Olympic College Catalog