Professional Baker

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
3 Months
Full-time program length
8/17/2020
Next Start Date
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: 11/02/2020
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: 08/17/2020
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: 11/10/2020
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: 08/25/2020
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: 12/14/2020
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: 09/22/2020
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: 10/12/2020
Instructor: Sheylen Say
EMILY’S STORIES


“I don’t know where else I could sit in a room with 30 languages, all religions represented, and build a community.”

Katie Pham says she has the best job ever. She’s an English teacher for Emily Griffith teaching at Project Worthmore. “I don’t know where else I could sit in a room with 30 languages, all religions represented, and build a community,” she says. 

Before she started teaching English, she constantly bounced around with different jobs. She started working at Project Worthmore in communications, but when they needed help teaching, she started helping out. First she was just teaching one literacy class a week, but she really enjoyed it. So she took TOESL classes and got certified so that she could start teaching full time. 

She’s been teaching English now for 4 years. “And I haven’t gotten sick of it yet!” she says. 

“A lot of people see the immigrant community and think they need to help–need to be the hero,” says Katie. “But the community here [at Project Worthmore] is helping me as much as I am helping them. I’m learning new things from them all the time. They teach me about their food, their community and they make me laugh!” 

She doesn’t have plans to stop teaching any time soon. “I’ve seen this community flourish in so many ways,” says Katie. And she loves being a part of it. “We need to break down these walls and build these up these communities; we are all just people at the end of the day.” 

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