Professional Baker

Gain your diploma in as little as 9 months.

The Professional Baker Diploma program is a quick, straight-line approach to an entry-level position in the baking profession. It is designed to give you a working knowledge of the procedures, ingredients, and dos and don'ts inherent in successfully functioning in a variety of baking environments, including in-store and independent establishments.

You will be equipped to prepare yeast breads and breakfast pastries, pies, cookies and a variety of pastries in both large and small quantities.

Locations: Louisville
Hospitality Objectives 01

Objectives

You will learn basic baking and culinary skills, nutrition, and food service sanitation to qualify for the necessary certification required by the industry. You'll also learn advanced bread making and artisan bread baking techniques.

Hospitality Finish 01

Program Highlights

  • Sullivan is one of the top 20 hospitality schools in the U.S.
  • Students from the Baking & Pastry Arts program are nationally known and recognized for winning medals at the Culinary Olympics in Germany
  • The faculty teaching in the Baking & Pastry Arts program have credentials from the American Institute of Baking
  • Our small, focused classes will help you with your studies

FAQ's

Students interested in becoming bakers need to have a good work ethic, some interest in science, the fundamental ingredients, and their functions within baked goods, especially bread, along with a similar patience to that of beer brewers.

Hospitality Courses 01

Courses

Length: 12 months, 9 months accelerated (day)
Time length for program completion will vary depending upon the number of courses taken per term, developmental courses when required, transfer credit accepted, lack of continuous enrollment, etc.

Course
Title
Credit Hours
BFS 104
Basic Culinary Theory
4.00
BFS 106
Basic Culinary Skills Laboratory
6.00
CAM 134
Food Service Sanitation
4.00
CAM 174
Basic Nutrition
4.00
CAM 284
Food and Beverage Control
4.00
PBA 124
Baking Science
4.00
PBA 126
Baking Fundamentals
6.00
PBA 134
Artisan Theory
4.00
PBA 136
Advanced Techniques in Bread
6.00
ENG 101
Composition I
4.00
FYE 101
Information Literacy
4.00
MTH 115
Principles of Mathematics
4.00
Course:
BFS 104
Title:
Basic Culinary Theory
Credit Hours:
4.00
Course:
BFS 106
Title:
Basic Culinary Skills Laboratory
Credit Hours:
6.00
Course:
CAM 134
Title:
Food Service Sanitation
Credit Hours:
4.00
Course:
CAM 174
Title:
Basic Nutrition
Credit Hours:
4.00
Course:
CAM 284
Title:
Food and Beverage Control
Credit Hours:
4.00
Course:
PBA 124
Title:
Baking Science
Credit Hours:
4.00
Course:
PBA 126
Title:
Baking Fundamentals
Credit Hours:
6.00
Course:
PBA 134
Title:
Artisan Theory
Credit Hours:
4.00
Course:
PBA 136
Title:
Advanced Techniques in Bread
Credit Hours:
6.00
Course:
ENG 101
Title:
Composition I
Credit Hours:
4.00
Course:
FYE 101
Title:
Information Literacy
Credit Hours:
4.00
Course:
MTH 115
Title:
Principles of Mathematics
Credit Hours:
4.00
Total Credit Hours: 54.00