Link to Kirkwood Community College
  1. Identify, safely operate, and maintain a variety of commercial hand tools and equipment used in a professional bakery.
  2. Accurately measure ingredients in accordance with standardized recipes using weights, measures and conversions.
  3. Determine differences between fundamental ingredients and explain how they interact during the baking process.
  4. Demonstrate proficient use of classical baking methods and cake decorating techniques to produce a variety of saleable bakery products.
  5. Employ appropriate sanitation and safety measures in order to minimize the risks associated with food borne illness.
  6. Calculate and interpret fundamental production mathematical and cost bases including food cost percentages, yield analysis, recipe conversions and costs associated with inventory management.