20391
Baking Specialization
What you'll learn
Take your culinary skills to the next level with this Baking Specialization microcredential! You will gain essential specialized baking skills that center on chocolate and confections, tarts, cookies, cakes. You will become expert in delicate pastry techniques and creative applications through hands-on experience. For those who do not yet have it, you can also earn the ServSafe Food Handler industry certification accredited by the National Restaurant Association through this microcredential. This microcredential is a great fit for current professionals looking to advance. Successful completion of this microcredential prepares you for continued study and to immediately apply for mid- to senior-level pastry positions in bakeries, restaurants, hotels and more. For those new to the field, consider the Baking Fundamentals microcredential linked below.
Microcredential course requirements
Skills covered
This microcredential is stackable
Credits earned in the completion of this microcredential can be applied toward completion of a related certificate or degree program. It is a building block that gives you a jump start to education and career success.
Faculty
Related microcredentials
Part of a series
Additional resources
*Estimated tuition
Each campus will confirm final costs. The estimated tuition shown above is based on NYS residency for this institution. Tuition can vary based on full- or part-time attendance, residency and whether the courses are undergraduate or graduate. Additional costs include fees and books. Some available grant funding for eligible students may be highlighted on this page. For information on other possible financial support to help you pay for your microcredential, please visit our For You page.
*Estimated cost
Each campus will confirm final cost. Some available grant funding for eligible students may be highlighted on this page. For information on other possible financial support to help you pay for your microcredential, please visit our For You page.