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Professional Baker

Professional Baker

Gain Your Diploma in As Little As Nine Months.

Earn your Culinary Degree from one of the U.S.’s top 10 schools! 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 working knowledge of the procedures and ingredients inherent to success. The program also enables you to function in a variety of baking environments, including in-store and independent establishments.

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

Program Information

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Program Highlights and Locations

  • Sullivan is one of the top 10 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 classes will help you with your studies.
Locations:
Louisville Campus

Objectives

Hospitality Finish 01

Finish in as Little as 9 months!

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

FAQ

Courses

Total Credit Hours: 54

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

4.00

BFS 106

6.00

CAM 134

4.00

CAM 174

4.00

ENG 101

4.00

CAM 284

4.00

PBA 124

4.00

PBA 126

6.00

PBA 134

4.00

PBA 136

6.00

FYE 101

4.00

MTH 115

4.00

Total Credit Hours: 54

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.

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