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.
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.
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.
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.
