The RCC baking fundamentals microcredential demonstrates to prospective employers that the earner has the necessary foundational skills, experience, and knowledge necessary to excel as a professional baker in the food industry. This microcredential is obtained by completing coursework, hands-on applied learning, and the ServSafe Food Handler certification accredited by the National Restaurant Association. A student who already holds a valid certification may submit their original ServSafe Food Handler certificate to the Records Office for validation toward the microcredential.
An introduction to baking ingredients, principles, and techniques. Students will have hands-on training in the preparation of a variety of breads, doughs, batters, and pastry creams. Basic cake assembling techniques will be introduced along with presentation of a variety of fillings using in layered cakes. Professional uniform is required as prescribed by the Hospitality discipline
An exploration of techniques in baking where students will have hands-on training in the preparation of a variety of tortes, gateaux, cookies, chocolates, custards and soufflés. Principles of plate presentation and dessert menu planning are also introduced. Professional uniform is required as prescribed by the Hospitality discipline.
The understanding of sanitation and food safety management in the hospitality industries are the foundation of this course. Students are prepared for the food & service industry toward a ServSafe certification testing, which is required and monitored by the NYS Health Department. A score of 75% or better will be rewarded with a National Restaurant Association ServSafe Certification.
Students will earn skills badge if test is passed at RCC with a score of 75% or better. Accredited by National Restaurant Association.
Method(s) of delivery: Online, in-person, ServSafe exam proctored by faculty
Credit or Non-credit: Credit
Minimum Grade Proficiency: B-
Minimum Food Handler Certification Proficiency: Must achieve 75% passing rate on exam (Non-credit)
(Grades will be recorded on the student’s transcript. Students who meet the grade proficiency are eligible to earn the microcredential. If a grade is earned below the proficiency level, the course grade cannot be used toward the microcredential, but is eligible for graduation requirements.)
Credits Earned Upon Completion: 9
- Perform standard baking and pastry procedures using the appropriate tools and equipment
- Explain and apply the basic principles of food sanitation and safety in the work environment
- Apply the fundamentals of baking science to the preparation of a variety of products within realistic time constraints
- Apply the principles of nutrient needs to menu planning and food preparation
- Evaluate styles of leadership and develop skills in human relations and personnel management
- Apply the principles of menu planning and cost controls for the purchasing, receiving, and storage of baking and pastry ingredients
- Complete ServSafe Food Handler Certification and Sanitation principles (Industry Partner: National Restaurant Association)
- Baking and pastry procedures
- Advanced baking techniques
- Fundamentals of baking science
- Equipment use and identification
- Product identification
- Kitchen etiquette and safety
- Food safety
- Sanitation management