ProChef® Baking and Pastry
Issued by
CIA Consulting
Badge earners have demonstrated proficiency in baking and pastry skills including product knowledge, production techniques, finishing, and plating. Earners have completed a two-day practical exam evaluated by CIA faculty members.
- Type Validation
- Level Foundational
- Time Days
- Cost Paid
Skills
- Baked Custards
- Baking And Pastry Presentation
- Baking With Yeast
- Basic Nutrition Concepts
- Bread Baking
- Butter Cream
- Cake Baking
- Cake Decoration - Basic Piping And Writing
- Cookies
- Culinary Math
- Custards And Batters
- Effective Time Management
- Food Handling Safety
- Knife Skills
- Pastry Cream
- Pate A Choux
- Pie Crust
- Pound Cake
- Puff Pastry
- Recipe Costing
- Scaling
- Self Organization
- Sponge Cake Baking
- Sponge Cake Theory
Earning Criteria
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Earners complete a two-day practical exam where they are required to bake bread, prepare and finish puff pastry dough, prepare pie dough and make apple pies, prepare stirred and baked custards, prepare and bake cookies, prepare, bake, fill, and finish pate a choux, and prepare bake and finish genoise sponge cake with butter cream frosting and additional decorations
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Earners complete written assessments in weights and measures, costing, food and kitchen safety, baking ingredients and techniques, and product identification.