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Culinary Arts - Basic Bakery Competency
Covers bakeshop principles, equipment, and techniques used for yeast breads, pastries and specialty desserts, cookies, pies and cakes.
Program details
3 Months
Length of training
Certificate
Award type
16
Credits
286
Clock Hours (Total)
Additional details
Award name
Short-term CertificateEducation Prerequisites
No SelectionPrerequisite courses and other requirements
N/AIs this program approved to train veterans?
YesProgram languages
EnglishCertification/license obtained as part of training program
N/ACertification/license test preparation provided
N/AEmployment performance results
Top industries for graduates
Program typeCulinary Arts/Chef Training |
Healthcare and Social Services28% |
Accommodation and Food Services28% |
Other Industries23% |
Education21% |
Careers for graduates
Data is unavailable for one of several reasons: In some cases, the institution has not provided the Workforce Board with data to independently evaluate program performance. We encourage all schools to provide this data on an annual basis. In other cases, the program joined Career Bridge recently and student data has not been reported yet. In other cases, the program is too small or too new to provide reliable results.
Student characteristics
| Enrollment |
|---|
|
Number of students completing the program
20
|
|
Completion rate
61%
|
|
Average number of students who completed each year
10
|
Gender |
|
Male
52%
|
|
Female
48%
|
Race |
|
American Indian or Alaska Native
0%
|
|
Asian
6%
|
|
Black or African American
9%
|
|
Hispanic
27%
|
|
Native Hawaiian or Other Pacific Islander
0%
|
|
White
52%
|
|
Multi-racial
3%
|
|
Other
3%
|
Age |
|
Under 20
12%
|
|
20 to 29
48%
|
|
30 to 39
24%
|
|
40 to 49
9%
|
|
50 and over
6%
|
Prior education |
|
No high school diploma/GED
29%
|
|
High school diploma/GED, but no college experience
46%
|
|
Some college experience, but no degree
11%
|
|
Certificate or AA
11%
|
|
BA or higher
4%
|