Introduction to Baking
Issued by
Mohawk Valley Community College
This Micro-Credential will provide a early milestone for our pastry arts students as well as a credential for workforce development based on meetings with area employers looking for a specific skill set for their operations This the first of two micro credentials in baking.
- Level Foundational
Skills
Earning Criteria
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FS121 Baking 1 This course introduces the bakery shop preparation of cakes, cookies, muffins, sweet rolls, and breads, including the mixing of ingredients and shaping of dough. It covers the ingredients used in the preparation of baked goods, and the tools and equipment used in the bakery shop.
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FS213 Cake Decorating This course presents the use of decorating tools, icing, and spray guns. Emphasis is placed on the preparation of cakes for decorating, types of icings, and the art of flower making.
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FS205 Baking 2 This course emphasizes commercial baking skills as they are developed and practiced. Danish pastry, puff pastry, sponge dough, yeast breads, tarts, choux pastry, and holiday specialties are prepared. Proper uniform is required. Prerequisite: FS121 Baking 1.