Baking Specialization microcredential badge

The RCC baking specialization microcredential demonstrates to prospective employers that the earner has gained specialized skills in working with chocolate and confections, tarts, cookies, cakes. They have mastered delicate pastry techniques and creative applications through hands-on experience. This microcredential is obtained by completing coursework 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.

Courses Required

This course will provide students with hands-on training in a variety of production skills used to make classic tarts, cookies, fillings and cakes. It will introduce various mixing methods and techniques that are an integral part of core professional baking and pastry skills.

Students will develop a firm foundation and understanding of skills and techniques in pastry-focused areas; including preparation of custards, bakery and confectionary products, sweet and savory pastries, pate a choux items, puff pastry and laminated items, and basic chocolate work.

Students will work with various chocolate and confectionary techniques like basic tempering, molding and decorating, as well as finished confections and desserts that showcase the production of bonbons, candy bars, caramels, brittles, truffles, and other assorted confections.

Students will earn skills badge if test is passed at RCC with a score of 75% or better. Accredited by National Restaurant Association.

Pre-requisite(s):  None

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

Student Outcomes

  • 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 techniques, procedures and methods
  • Doughs for pies, cakes and cookies
  • Fundamentals of baking science
  • Products & equipment use and identification
  • Advanced chocolate & confection techniques
  • Kitchen etiquette and safety
  • Food safety
  • Sanitation management

Visit the Student Accounts page for information on tuition and fees.

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