LER.me

Make All Learning Count.

Get Connected

  • What is a LER?
  • FAQs (opens in new tab)
  • Partner with Us
  • Visit EBSCOed (opens in new tab)

View our Policies

  • Accessibility (opens in new tab)
  • Standards (opens in new tab)
  • Terms of Use (opens in new tab)
  • Privacy Policy (opens in new tab)
  • Opt out (opens in new tab)

Get the app

Get it on Google PlayDownload on the App Store

© 2026 All rights reserved.

Powered by EBSCOed

Skip to main contentSkip to footer
  • Live Data
My LER
My LER
  1. Programs
  3. Baker (STC-CU1)

Baker (STC-CU1)

Coastal Alabama Community College

Short-Term Certificate

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

This short-term certificate is designed to provide training and development of competencies for students to obtain and advance in a career in the hospitality and culinary industries. Courses comply with guidelines as set by the American Culinary Federation and will apply to an AAS or Certificate in Hospitality, Event Planning, Culinary and/or Pastry and Baking.

Credits

15 credits

Format

In-Person

Eligibility Calculator

Which aid programs apply to this program?

Record QualityEligibility Calculators
Loading Skills & Competencies
Program Pathways

Credentials this program stacks toward

No program pathways.

Loading What You'll Learn
Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

Visit Program Website
Locations

Where this program is offered

  • Alabama

    Alabama

Loading Student Outcomes
Related Programs

Programs related to this one

No related programs.

Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 51-3011.00

Skills

MonitoringSpeakingCritical ThinkingTime ManagementJudgment and Decision MakingActive ListeningActive LearningCoordination

Knowledge

Food ProductionEnglish LanguageProduction and ProcessingCustomer and Personal ServiceMathematics

Abilities

Near VisionOral ComprehensionOral ExpressionProblem SensitivityInformation OrderingVisual Color DiscriminationSpeech RecognitionWritten ComprehensionDeductive ReasoningCategory FlexibilityManual DexterityPerceptual SpeedSelective AttentionTime SharingArm-Hand Steadiness

Tasks

  • Check products for quality, and identify damaged or expired goods.
  • Set oven temperatures, and place items into hot ovens for baking.
  • Combine measured ingredients in bowls of mixing, blending, or cooking machinery.
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers
  • Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to en
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.

Technology

Data base user interface and query softwareTime accounting softwareEnterprise resource planning ERP softwareAnalytical or scientific softwareElectronic mail softwareWeb page creation and editing softwareCompliance softwareInventory management softwareSpreadsheet software

Tools

Automatic dough pressesBagel dividersBagel kettlesBaguette moldersBain mariesBakers' couchesBakery cookie cuttersBakery muffin pansBaking framesBaking sheetsBalance scalesBarcode scannersBarquette moldsBench brushesBench knivesBlendersBoning knivesCharbroilersChefs' knivesCimeter knivesCommercial microwave ovensConvection ovensConveyor ovensFilet knivesFood slicing machinesFood steamersFryersGas grillsGriddlesGrinders

Work Values

AchievementIndependenceSupportRecognitionRelationshipsWorking Conditions
Career Pathways

Occupations this program prepares you for

  • Bakers51-3011.00
  • Cooks, Restaurant35-2014.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: emerging (Level 1)(based on Short-Term Certificate)

  • Oven temperatures and timer settings — identify and apply under direct supervision in a production bakery.
  • Measured flour and basic ingredients — weigh and combine using scales or graduated containers following a written recipe.
  • Mixing and blending machinery controls — set time and speed parameters according to supervisor instructions on the production floor.
  • Dough portions — place into pans, molds, or sheet trays under guidance in a commercial baking environment.
  • Baked product color and surface appearance — observe and report deviations to a lead baker during a production shift.
  • Raw material quality checks — perform visual inspections of incoming ingredients against basic standards with trainer oversight.
  • Finished baked goods — identify visibly damaged or expired items during a routine quality check on the packaging line.
  • Hand tools and bench equipment — use safely and clean properly at the end of each shift in a bakery production area.
  • Verbal instructions from supervisors — listen actively and follow step-by-step baking protocols in a high-volume kitchen.
  • Basic food safety and sanitation rules — apply consistently during ingredient handling and workspace preparation on the production floor.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Completion Rate
Not reported
Placement Rate
Not reported