Professional Baker : Emily Griffith Technical College

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
11/01/2021
Next Start Date
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: 05/02/2022
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: 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: 05/10/2022
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: 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: 06/09/2022
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: 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: 06/30/2022
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: 01/19/2022
Instructor: Sheylen Say
EMILY’S STORIES


"It has been my desire to succeed in life and I believe that having a good education is the foundation of good success."

Lillian is a graduate of our HSE program. Lillian is originally from Nigeria and came to Denver in 2016. She came to Emily Griffith to continue her education. The GED program was her starting point and her goal was to then continue to CNA and then LPN and from there additional training in nursing if she has the chance.

Lillian says her husband encouraged her and helped explain concepts. Laura Blom gave her textbooks to practice reading, Martha in the SSC was really helpful as well. Lilian used the SSC to get help with math questions and Martha would help her out, and Laura was always there and she approached her on breaks to ask questions. The encouragement she received was really important to staying positive and ultimately achieving her goal.

Lillian passed her GED and she is now preparing to apply to the CNA program! “It has been my desire to succeed in life and I believe that having a good education is the foundation of good success,” says Lillian. “I would like to thank Laura, and Emily Griffith for showing me the way and for providing me the opportunity to achieve one of my goals.”

Congratulations Lillian! 

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