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  1. Programs
  3. Culinary Arts - Baking

Culinary Arts - Baking

Shelton State Community College

Short-Term Certificate

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

Culinary Arts Baking Short-Term Certificate provides specialized training in baking and pastry preparation.

Format

In-Person

Eligibility Calculator

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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

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Scholarships

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Locations

Where this program is offered

  • Alabama

    Alabama

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Related Programs

Programs related to this one

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Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 35-1011.00

Skills

MonitoringSpeakingTime ManagementCritical ThinkingCoordinationSocial PerceptivenessManagement of Personnel ResourcesService OrientationJudgment and Decision MakingActive ListeningActive Learning

Knowledge

Food ProductionProduction and ProcessingCustomer and Personal ServiceEnglish LanguagePersonnel and Human ResourcesAdministration and ManagementMathematics

Abilities

Oral ExpressionProblem SensitivityOral ComprehensionInformation OrderingNear VisionDeductive ReasoningSpeech RecognitionWritten ComprehensionSpeech ClarityInductive ReasoningManual DexterityPerceptual SpeedSelective AttentionTime SharingArm-Hand SteadinessVisual Color DiscriminationCategory Flexibility

Tasks

  • 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.
  • 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.
  • 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.

Technology

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

Tools

Apple corersBlast chillersBlendersBone sawsBoning knivesBox gratersBraziersBread slicersBroilersCake decorating toolsCappuccino makersCarbonated beverage dispensersChefs' knivesCommercial coffee grindersCommercial coffeemakersCharbroilersCimeter knivesCommercial microwave ovensConvection ovensConveyor ovensFilet knivesFood slicing machinesFood steamersFryersGas grillsGriddlesGrindersAutomatic dough pressesBagel dividersBagel kettles

Work Values

IndependenceRecognitionAchievementRelationshipsWorking ConditionsSupport
Career Pathways

Occupations this program prepares you for

  • Chefs and Head Cooks35-1011.00
  • Cooks, Restaurant35-2014.00
  • Bakers51-3011.00
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)

  • Basic food safety and sanitation rules — recognize and apply under direct supervision in a commercial kitchen environment.
  • Standard recipes and preparation instructions — follow precisely with guidance from a head cook or chef during daily service.
  • Raw and cooked food products — perform basic quality checks using established visual and temperature standards under supervision.
  • Kitchen hand tools and small equipment — identify, select, and use correctly while completing assigned prep tasks on a station.
  • Food supplies and ingredients received from vendors — assist in counting and inspecting against purchase orders under direction.
  • Assigned mise en place and prep lists — complete within established time frames to support kitchen operations before service.
  • Verbal instructions from supervisors — listen actively and confirm understanding before executing food preparation tasks.
  • Portion sizes and basic measurements — apply consistently using scales, volume measures, and standardized scoops during prep.
  • Workplace hygiene and personal cleanliness protocols — demonstrate compliance throughout each shift in a food service setting.
  • Simple kitchen scheduling and task assignments — accept and carry out under the direction of a lead cook or chef.

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
91%
Placement Rate
82%