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My LER
My LER
  1. Programs
  3. Professional Baking and Design

Professional Baking and Design

Emily Griffith Technical College

Short-Term CertificateCIP: 12.0501

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

No description available.

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Program Pathways

Credentials this program stacks toward

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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

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Locations

Where this program is offered

  • Denver, Colorado

    1860 Lincoln Street, Denver, Colorado, 80203

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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 ThinkingCoordinationTime ManagementJudgment and Decision MakingActive ListeningActive LearningSocial PerceptivenessManagement of Personnel ResourcesService Orientation

Knowledge

Production and ProcessingCustomer and Personal ServiceFood ProductionEnglish LanguageMathematicsPersonnel and Human ResourcesAdministration and Management

Abilities

Near VisionOral ComprehensionOral ExpressionProblem SensitivitySpeech RecognitionWritten ComprehensionDeductive ReasoningInformation OrderingVisual Color DiscriminationCategory FlexibilitySpeech ClarityInductive Reasoning

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.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.

Technology

Time accounting softwareData base user interface and query softwareAnalytical or scientific softwareElectronic mail softwareEnterprise resource planning ERP softwareFinancial analysis software

Tools

Automatic dough pressesBagel dividersBagel kettlesBaguette moldersBain mariesBakers' couchesBakery cookie cuttersBakery muffin pansBaking framesBaking sheetsBalance scalesBarcode scannersBarquette moldsBench brushesBench knivesApple corersBlast chillersBlendersBone sawsBoning knivesBox gratersBraziersBread slicersBroilersCake decorating toolsCappuccino makersCarbonated beverage dispensersChefs' knivesCommercial coffee grindersCommercial coffeemakers

Work Values

AchievementIndependenceSupportRecognitionRelationshipsWorking Conditions
Career Pathways

Occupations this program prepares you for

  • Bakers51-3011.00
  • Chefs and Head Cooks35-1011.00
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

Auto-populated·from Scorecard + DOL
Completion Rate
50%
Placement Rate
100%