|
|
|
May 13, 2025
|
|
2025-2026 Undergraduate Catalog
Culinary Arts - Baking Certificate
|
|
 Return to: Degrees and Certificates by Type
Program Description The Baking Certificate program is designed to give students entry level skills and knowledge of pastries and baking production. The first quarter is a combination of lab and lecture classes that focus on sanitation, baking terminology, baking tools and fundamental mixing methods. The second quarter is a lab class that focuses on yeast breads, viennoiserie and sourdough breads. The third quarter is a combination of lab and lecture classes that teach advanced baking and pastry production including cakes, entremets, custards, frozen and plated desserts and an introduction to chocolate. This certificate requires successful completion of a minimum of 41 credits as outlined. Advising Note This program requirement sheet is not a substitute for meeting with an academic advisor. Meeting the requirements to graduate with an Edmonds College certificate or degree is ultimately the responsibility of the student.
|
Program Requirements (41 credits)
OUTCOMES: - Exhibit professionalism, leadership, and strong interpersonal and communication skills when engaging with diverse audiences.
- Demonstrate basic operational concepts and methods appropriate for a bake shop environment.
- Develop critical thinking skills individually and in a team environment.
- Prepare students for entry into the hospitality industry by developing proficiency with standard industry cooking and baking techniques using standard industry equipment.
Program Notes
The program code for this certificate is BPABAC20. For financial aid, advising, and other reasons, students should work with their advisor to ensure that this code is properly recorded on their academic record. - Students will be given a permit code for registration once the required faculty advising is complete.
- Students must earn a 2.0 or higher in all Culinary Arts classes to successfully earn this degree or certificate.
The faculty advisors for this program are:
Karen Jenkins | karen.jenkins@edmonds.edu | 425.640.1455 Kevin Fogarty | kevin.fogarty@edmonds.edu | 425.640.1483 Traci Edlin | tedlin@edmonds.edu | 425.640.1342 Department website: Culinary Arts | edmonds.edu/culinary-arts/baking Certificate General Information (20-44 credits)
Credit/Grade Requirements A minimum of 30 credits or one-third of the required college-level (100-level or above) credits, whichever is less, must be earned at Edmonds College. Students are required to maintain a minimum cumulative grade point average of 2.0 in all college-level courses. Program of Study Outcomes Student achievement is assessed in the general and program specific outcomes via the courses and course objectives that align with those outcomes. More information about program outcomes and course objectives can be found on the Using Program Requirement Sheets page. Students Are Advised To - Review how to apply for certain exams to be awarded as credit.
- Plan their schedule several quarters in advance in order to accommodate courses that are offered only once or twice a year;
- Review the college catalog for required course prerequisites and include these in schedule planning; and
- Communicate with an academic advisor and/or a faculty advisor.
Graduation Application It is the student’s responsibility to apply for graduation. Your degree or certificate will not be awarded unless you submit a graduation application. A completed Graduation Application form must be submitted online by the 10th day of the quarter in which the student expects to graduate. Note: Applications for summer quarter are due by the 8th day of the quarter. Common Course Numbering Please refer to the Common Course Numbering page for more information. College Resources Internal Coding
PLAN/STACK - BPABAC20
TC - 41
CIP - 120501
Last revised - 2025/02/25 |
Return to: Degrees and Certificates by Type
|
|
|
