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
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!”

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