Student Hub

Updates for classes continuing in the fall Read More

Thank you for your patience over the last few months as we’ve had to adjust our classes in response to the coronavirus pandemic. Some of our programs from the 2019-2020 academic year have extended to the 2020-2021 academic year. You can view your schedule for classes beginning in August 2020 through your student hub.

Please note: Schedules and on-campus times may shift if the CDC, CDPHE, DPS, or CDHE change guidelines.

If you are on a payment plan, please continue to make payments as scheduled. If you’d like to discuss options for extending your payment plan, email treasury@emilygriffith.edu.

If your financial aid is impacted by the schedule changes, the Financial Aid department will notify you via email.

Learn more about how we are offering safe classes this fall here.

For more resources regarding COVID-19, click here.

Due to winter weather and poor travel conditions, Denver Public Schools will have a 100% remote-learning live instruction (synchronous learning) day for all students on Thursday, Feb. 25.

Ready to register for classes? Follow these steps. Read More

After you have submitted your application and successfully met program requirements, you should receive a message letting you know that you are eligible to register for classes. If you have submitted an application, but have not yet received a message about registration, reach out to your career navigator.

If you have not yet completed an application, you can do that here.

Once you are ready to register for classes, please follow these instructions to sign up for class:

Log into the student hub and submit your registration request. You will need to use your Student ID number as your username.
Please change your password under password management.
After logging in, click on the Student Tab (Located at the top left side of the page)
You will see Registration Request in the menu. Click this link and select the course that you would like to take. There may be multiple course options available but you only need to select one. Click the plus sign next to each option to see more information about the course.
Click the submit button.
Once you have submitted your request, your Career Navigator will review the request and let you know once you have been registered for the course.

If you have any questions or need assistance with the registration process, please reach out to your career navigator or call us at 720-423-4700.

Update: Emily Griffith Technical College’s response to recent violence against the AAPI community Read More

Update: Emily Griffith Technical College’s response to recent violence against the AAPI community

Since the pandemic took hold in the United States last March, there has been an increase in hate and violence against the Asian American Pacific Islander community across the country. This violence has continued in recent weeks culminating in the shooting of eight people including six Asian women in Atlanta on March 16th, 2021.

Racism and discrimination against the AAPI community has deep roots in our country, including racist policies starting in the 1880s with the Chinese Exclusion Act to through Japanese internment during World War II. Rhetoric regarding the coronavirus from our previous administration has continued to fuel this violence and hate.

We need to be here for one another as we deal with these events. We need to be open and able to have challenging conversations with each other, so we can navigate this together and seek the necessary change to make our world a better place.

At Emily Griffith, and alongside Denver Public Schools, we will continue to be a safe and welcoming space for all who wish to learn. Our staff, faculty and students deserve to be in an environment where everyone is treated with dignity and respect. We do not discriminate for any reason and we value your color, culture, origin, ancestry, class, career, religion, gender, orientation, marital status, veteran status, age or disability.

As a college, we are saddened by these violent acts and are reaffirming our commitment to breaking down biases, inequalities and inequities.

Please continue to treat one another with respect and compassion. Seek to understand. Always stand up for what is right, filling in the gap when someone cannot stand up for themselves.

Educational Resources:

–Asian Americans Advancing Justice: Organization focused on advancing civil and human rights for Asian Americans and on building and promoting a fair and equitable society for all.

–The Center for Asian Pacific American Women: The Center strives to nurture our Asian American Pacific Islander (AAPI) communities by expanding leadership capacity, fostering awareness of AAPI issues, creating a supportive network of AAPI women leaders, and strengthening community.

–Mental Health Center of Denver: Statement on the organization’s commitment to supporting the AAPI community here in Denver and Colorado.

Additional Resources here.

Mental Health Resources:

– Colorado Crisis Services: Free, confidential, professional, 24/7 support. Call 1-844-493-8255 or text “TALK” to 38255.

– Crisis Text Line: If you are feeling anxious or concerned about anything right now, contact the Crisis Text Line. The text line is run by trained volunteer crisis counselors who help people talk through whatever is paining them, making them feel anxious, etc. They provide a safe, supportive space to share whatever you’re going through. Text 741741 to connect.

Professional Baker

We have full-time and part-time start dates throughout the year! Give us a call at 720-423-4700 to find out when our next available start date is.

Create sweet creations. Work in a restaurant or bakery — or run your own business!

At Emily Griffith, our Professional Baker program will give you hands-on experience in the ever-changing field of pastry arts. You’ll learn how to make pastries, artisanal breads, cakes, desserts and decorative work. Plus you will learn about menu planning and production.

Learn from industry experts: Our Professional Baker program is taught by a professional pastry chef with years of experience in the industry. Plus, you’ll get to test your skills in our on-site commercial kitchen!

Convenient classes: Our part-time program can be completed in just 3 months, so you’ll be on your way to a career in baking in no time!

Want more information? Get the Professional Baker Program Flyer and the Professional Baker Program Checklist.

What Can I Do with an Emily Griffith Professional Baker Certificate?

Graduates from Emily Griffith’s Professional Baker program use their certificate to work as bakers in a variety of settings, such as the following:

Restaurants
Independent bakeries
Hotels, resorts, casinos
Catering
Wholesale and retail

Service Industries

$1,626

Approximate cost. Additional material and book fees may apply

Part Time Program

3 Months

Program length

5/03/2021

Next Start Date

8/16/21, 11/1/21, 2/7/22, 5/2/22

Available Start Dates

Apply to Emily Griffith Technical College

Course Information

Required Courses

Course Code	Course Title	Credits
CUA 121	Intro to Food Prdction Princ & Prac	1
CUA 145	Introduction to Baking	4
CUA 151	Baking: Interm. Bread Preparation	3
CUA 236	Advanced Baking	2

CUA 121 Intro to Food Prdction Princ & Prac

Provides students with the fundamental principles of commercial kitchen operations including safety and sanitation applications, use and care of equipment, tools, utensils and knives, recipe use and conversion, organization of work, and basic cooking methods. The class meets a minimum of 22.5 hours.

Start Date: 02/07/2022

Instructor: Sheylen Say

CUA 121 Intro to Food Prdction Princ & Prac

Provides students with the fundamental principles of commercial kitchen operations including safety and sanitation applications, use and care of equipment, tools, utensils and knives, recipe use and conversion, organization of work, and basic cooking methods. The class meets a minimum of 22.5 hours.

Start Date: 05/03/2021

Instructor: Sheylen Say

CUA 121 Intro to Food Prdction Princ & Prac

Provides students with the fundamental principles of commercial kitchen operations including safety and sanitation applications, use and care of equipment, tools, utensils and knives, recipe use and conversion, organization of work, and basic cooking methods. The class meets a minimum of 22.5 hours.

Start Date: 05/02/2022

Instructor: Sheylen Say

CUA 121 Intro to Food Prdction Princ & Prac

Provides students with the fundamental principles of commercial kitchen operations including safety and sanitation applications, use and care of equipment, tools, utensils and knives, recipe use and conversion, organization of work, and basic cooking methods. The class meets a minimum of 22.5 hours.

Start Date: 05/02/2022

Instructor: Sheylen Say

CUA 121 Intro to Food Prdction Princ & Prac

Provides students with the fundamental principles of commercial kitchen operations including safety and sanitation applications, use and care of equipment, tools, utensils and knives, recipe use and conversion, organization of work, and basic cooking methods. The class meets a minimum of 22.5 hours.

Start Date: 08/16/2021

Instructor: Sheylen Say

CUA 121 Intro to Food Prdction Princ & Prac

Provides students with the fundamental principles of commercial kitchen operations including safety and sanitation applications, use and care of equipment, tools, utensils and knives, recipe use and conversion, organization of work, and basic cooking methods. The class meets a minimum of 22.5 hours.

Start Date: 11/01/2021

Instructor: Sheylen Say

CUA 145 Introduction to Baking

Provides the student with the fundamentals of baking terminology, principles of baking, and the characteristics of the functions of the main ingredients that is used in bakery production. Orients student to use commercial equipment, tools, and provides the student with the fundamentals of basic yeast-raised production and quick breads, white bread, rolls, variety grain breads, specialty breads, sweet yeast-raised products, and quick bread, fundamentals of basic cake, pie, pastry, and cookie production. Enables the student to produce a variety of cakes, pies, pastries, cookies, and assorted dessert items in a commercial kitchen

Start Date: 02/15/2022

Instructor: Sheylen Say

CUA 145 Introduction to Baking

Provides the student with the fundamentals of baking terminology, principles of baking, and the characteristics of the functions of the main ingredients that is used in bakery production. Orients student to use commercial equipment, tools, and provides the student with the fundamentals of basic yeast-raised production and quick breads, white bread, rolls, variety grain breads, specialty breads, sweet yeast-raised products, and quick bread, fundamentals of basic cake, pie, pastry, and cookie production. Enables the student to produce a variety of cakes, pies, pastries, cookies, and assorted dessert items in a commercial kitchen

Start Date: 05/11/2021

Instructor: Sheylen Say

CUA 145 Introduction to Baking

Provides the student with the fundamentals of baking terminology, principles of baking, and the characteristics of the functions of the main ingredients that is used in bakery production. Orients student to use commercial equipment, tools, and provides the student with the fundamentals of basic yeast-raised production and quick breads, white bread, rolls, variety grain breads, specialty breads, sweet yeast-raised products, and quick bread, fundamentals of basic cake, pie, pastry, and cookie production. Enables the student to produce a variety of cakes, pies, pastries, cookies, and assorted dessert items in a commercial kitchen

Start Date: 05/10/2022

Instructor: Sheylen Say

CUA 145 Introduction to Baking

Provides the student with the fundamentals of baking terminology, principles of baking, and the characteristics of the functions of the main ingredients that is used in bakery production. Orients student to use commercial equipment, tools, and provides the student with the fundamentals of basic yeast-raised production and quick breads, white bread, rolls, variety grain breads, specialty breads, sweet yeast-raised products, and quick bread, fundamentals of basic cake, pie, pastry, and cookie production. Enables the student to produce a variety of cakes, pies, pastries, cookies, and assorted dessert items in a commercial kitchen

Start Date: 05/10/2022

Instructor: Sheylen Say

CUA 145 Introduction to Baking

Provides the student with the fundamentals of baking terminology, principles of baking, and the characteristics of the functions of the main ingredients that is used in bakery production. Orients student to use commercial equipment, tools, and provides the student with the fundamentals of basic yeast-raised production and quick breads, white bread, rolls, variety grain breads, specialty breads, sweet yeast-raised products, and quick bread, fundamentals of basic cake, pie, pastry, and cookie production. Enables the student to produce a variety of cakes, pies, pastries, cookies, and assorted dessert items in a commercial kitchen

Start Date: 08/24/2021

Instructor: Sheylen Say

CUA 145 Introduction to Baking

Provides the student with the fundamentals of baking terminology, principles of baking, and the characteristics of the functions of the main ingredients that is used in bakery production. Orients student to use commercial equipment, tools, and provides the student with the fundamentals of basic yeast-raised production and quick breads, white bread, rolls, variety grain breads, specialty breads, sweet yeast-raised products, and quick bread, fundamentals of basic cake, pie, pastry, and cookie production. Enables the student to produce a variety of cakes, pies, pastries, cookies, and assorted dessert items in a commercial kitchen

Start Date: 11/09/2021

Instructor: Sheylen Say

CUA 151 Baking: Interm. Bread Preparation

Focuses on preparation of types of bread products including French, rye, wheat, brioche, and croissants. Enables the student to demonstrate different styles of presentation including rolling, braiding, cloverleaf, parker-house, single knot, butter-flake, comb, and wreath shape. Examines production steps, ingredients, and commercial equipment that apply to course training.

Start Date: 03/16/2022

Instructor: Sheylen Say

CUA 151 Baking: Interm. Bread Preparation

Focuses on preparation of types of bread products including French, rye, wheat, brioche, and croissants. Enables the student to demonstrate different styles of presentation including rolling, braiding, cloverleaf, parker-house, single knot, butter-flake, comb, and wreath shape. Examines production steps, ingredients, and commercial equipment that apply to course training.

Start Date: 06/10/2021

Instructor: Sheylen Say

CUA 151 Baking: Interm. Bread Preparation

Focuses on preparation of types of bread products including French, rye, wheat, brioche, and croissants. Enables the student to demonstrate different styles of presentation including rolling, braiding, cloverleaf, parker-house, single knot, butter-flake, comb, and wreath shape. Examines production steps, ingredients, and commercial equipment that apply to course training.

Start Date: 06/09/2022

Instructor: Sheylen Say

CUA 151 Baking: Interm. Bread Preparation

Focuses on preparation of types of bread products including French, rye, wheat, brioche, and croissants. Enables the student to demonstrate different styles of presentation including rolling, braiding, cloverleaf, parker-house, single knot, butter-flake, comb, and wreath shape. Examines production steps, ingredients, and commercial equipment that apply to course training.

Start Date: 06/09/2022

Instructor: Sheylen Say

CUA 151 Baking: Interm. Bread Preparation

Focuses on preparation of types of bread products including French, rye, wheat, brioche, and croissants. Enables the student to demonstrate different styles of presentation including rolling, braiding, cloverleaf, parker-house, single knot, butter-flake, comb, and wreath shape. Examines production steps, ingredients, and commercial equipment that apply to course training.

Start Date: 09/22/2021

Instructor: Sheylen Say

CUA 151 Baking: Interm. Bread Preparation

Focuses on preparation of types of bread products including French, rye, wheat, brioche, and croissants. Enables the student to demonstrate different styles of presentation including rolling, braiding, cloverleaf, parker-house, single knot, butter-flake, comb, and wreath shape. Examines production steps, ingredients, and commercial equipment that apply to course training.

Start Date: 12/14/2021

Instructor: Sheylen Say

CUA 236 Advanced Baking

Provides students the opportunity to refine their baking skills in the areas of desserts, yeast breads, garnishing and presentation of baked products. Enables the student to bake, garnish and present a variety of baked goods. These products are prepared and displayed for the public in various locations in the college.

Start Date: 04/12/2022

Instructor: Sheylen Say

CUA 236 Advanced Baking

Provides students the opportunity to refine their baking skills in the areas of desserts, yeast breads, garnishing and presentation of baked products. Enables the student to bake, garnish and present a variety of baked goods. These products are prepared and displayed for the public in various locations in the college.

Start Date: 06/30/2021

Instructor: Sheylen Say

CUA 236 Advanced Baking

Provides students the opportunity to refine their baking skills in the areas of desserts, yeast breads, garnishing and presentation of baked products. Enables the student to bake, garnish and present a variety of baked goods. These products are prepared and displayed for the public in various locations in the college.

Start Date: 06/29/2022

Instructor: Sheylen Say

CUA 236 Advanced Baking

Provides students the opportunity to refine their baking skills in the areas of desserts, yeast breads, garnishing and presentation of baked products. Enables the student to bake, garnish and present a variety of baked goods. These products are prepared and displayed for the public in various locations in the college.

Start Date: 06/29/2022

Instructor: Sheylen Say

CUA 236 Advanced Baking

Provides students the opportunity to refine their baking skills in the areas of desserts, yeast breads, garnishing and presentation of baked products. Enables the student to bake, garnish and present a variety of baked goods. These products are prepared and displayed for the public in various locations in the college.

Start Date: 10/12/2021

Instructor: Sheylen Say

CUA 236 Advanced Baking

Provides students the opportunity to refine their baking skills in the areas of desserts, yeast breads, garnishing and presentation of baked products. Enables the student to bake, garnish and present a variety of baked goods. These products are prepared and displayed for the public in various locations in the college.

Start Date: 01/19/2022

Instructor: Sheylen Say

EMILY’S STORIES

Her advice for other students is to "never stop thinking big! You are never too young or too old to follow your dreams!"

Irma is from Juarez, Mexico. She came to the U.S. when she was 5 years old and has lived in the U.S. for 60 years and in Denver for 30 years.

She works as a Street Supervisor for RTD, where she writes memos about accidents and incidents reports. She chose to study at Emily Griffith because she wanted to improve her written English. She would like to move into a lead supervisor position but she needs to be able to communicate at a higher level so that others can easily understand what she writes.

To help her achieve her goal of becoming a lead street supervisor for RTD, Irma has taken classes that RTD offers, as well as English classes, and is learning computer skills. Her dream is to get a bachelor’s degree in management.

Her advice for other students is to “never stop thinking big! You are never too young or too old to follow your dreams!”

Learn More About Our Programs

Fill out and send this form and one of our advisors will help you find a program that fits your abilities, interests, and career goals.

First Name*
Last Name*
Email*
Phone*
Field of Interest*

Related Programs

Aprox. Cost $7,230

Duration 7 Months

Start Date 5/19/2021

Explore Programs

Career Opportunity Network

Career Opportunity Network is a place where you can find positions from employers who have first-hand knowledge of our programs and have reached out to consider students from our school. We can help you navigate the Career Opportunity Network and assist in building your profile.

Financial Aid and Scholarships

Read More