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 focusing on sanitation, baking terminology, baking tools, quick bread, yeast bread, and cookie methods. The second quarter is lab class and has an emphasis on cakes, pies, and pastries. The third quarter is a combination of lab and lecture focusing on advance baking and pastry production including chocolate, frozen desserts, and plate presentation.