Baking and Pastry Skills – SUNY Cobleskill

Baking and Pastry Skills:

Earners upon completion of this microcredential, students will have a foundational skill set in the safe handling and preparation of food, kitchen safety, commercial bakery/pastry equipment and product identification and bakery/pastry preparation and production.

Who is eligible?
All Learners

Instruction Method
Face to Face

Credit or Non-Credit
Credit

Skills
Basic Baking Methods
Equipment Identification
Sanitation
Kitchen Safety
Product Identification

Time to Complete
Months

Requirements

CAHT 160 Baking and Pastry I – 3 Credits Require to have a ‘C” or better in this course.

CAHT 260 Baking and Pastry II – 3 Credits Require to have a ‘C” or better in this course.

CAHT 265 Commercial Baking – 3 Credits Require to have a ‘C” or better in this course.

Stackable to Degrees
A.O.S Culinary Arts
B.B.A Culinary Arts Management

Standards
American Culinary Federation
National Restaurant Association ServeSafe Food Handler Manager Certification
HACCP

Baking and Pastry Skills:

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