LEARN The skills you need to get a job in the hospitality industry...quickly!
In CHI's Quick Jobs: BASIC BAKING SKILLS entry-level certificate program, students learn basic baking and pastry techniques in preparation for a job in a professional bakeshop or pastry kitchen, with an emphasis on the essential science and skills that ensure consistent results. This hands-on learning experience is for students who are not familiar with a commercial bakeshop or pastry kitchen and have minimal experience preparing and baking pies, cakes, cookies, quick bread, and yeast bread. This program is modeled after the introductory-level baking skills course offered at the Culinary Institute of the Carolinas.

This 20-session program covers all of the essential skills you need to succeed in a professional bakery or pastry kitchen. The following outline details what you'll learn in class:

" Orientation and the Science of Baking
" Essential baking ingredients and identification
" Tools and equipment
" Understanding the baking process
" Cookies and Quick Bread
" Custards and Creams
" Pies and Tarts
" Pâte à Choux-Eclairs, Churros and Profiteroles
" Puff Pastry Desserts-Napoleon, Cream horns and Bouchée
" Cake Mixing and Baking Methods
" Multiple Buttercream Methods
" Cake Decorating and Torte Techniques
" Plating Desserts and Presentation
" Yeast Dough Production
" Mixing and Baking Baguettes, Focaccia and Soft Rolls
" ServSafe Food Handler Certificate

Notes:
POLICIES AND PROCEDURES
ARRIVAL
Please arrive 15 to 20 minutes early to class so that we can start on time.
DRESS CODE
Please visit "About CHI >> CHI Policies & Procedures" to learn more about dress code requirements designed for your safety during class.

POLICIES AND PROCEDURES

ARRIVAL
Please arrive 15 to 20 minutes early to class so that we can start on time.

DRESS CODE
Please visit "About CHI >> CHI Policies & Procedures" to learn more about dress code requirements designed for your safety during class.

Students must supply black, oil-and-water-resistant, slip-proof shoes.

Fee Breakdown