Southern New Hampshire University's baking certificate is for those interested in developing their baking and/or cooking skills part time without formally enrolling in a degree program. This five-course program attracts artful, aspiring bakers who want to take their love for creating in the kitchen to the next level or want to begin a culinary career as a pastry chef.
Credits derived from successful completion of certificate courses may be transferred into the university's Associate in Science in Culinary Arts program.
Baking is both art and chemistry. Today's food allergies and sensitivities add new dimension to the craft. Gluten-free, paleo and vegan, just to name a few - bakers and pastry chefs are more and more in demand. Why use trial and error when you can learn from accomplished faculty members who have the recipes for success?
As a private, nonprofit university, SNHU has one mission – to help you see yourself succeed. The benefits of earning your baking certificate at SNHU include:
Baking is a tradition for which there will always be a place in modern society. Employment is steady, though somewhat sluggish during economic slowdowns. Most bakers gain experience through long-term, on-the-job training and apprenticeships. SNHU's baking certificate helps you accelerate that learning curve.
The Bureau of Labor and Statistics projects employment of bakers to grow 6 percent through 2022. Highly skilled bakers with years of experience should have the best job opportunities, driven by the growing demand for specialty baked products.
Coursework spans everything from inventory to cleanliness practices, giving you a complete understanding of what it takes to own and operate a retail or commercial bakery, manage one or start up a home-based baking business.
Required classes include: Food Purchasing, Culinary Skills and Procedures, Fundamentals of Baking, Intermediate Baking, and Safety and Sanitation.
This course uses student research, lectures and guest speakers to examine the various grades, types and varieties of fresh and processed fruits, vegetables, meats, fish, shellfish, poultry, dairy products and various sundry items, and the methodology of purchasing food in large quantities. This course integrates student research with applied learning activities conducted through the Hospitality Center receiving department and Hospitality Center special events. Students will acquire in-depth knowledge of centralized procurement, writing specifications, product identification, packaging and pricing. Offered every year.
This is a foundation course for students embarking on culinary careers. It emphasizes basic cooking techniques, culinary terminology and the proper uses of culinary tools. A typical class consists of a classroom lecture and demonstration of food preparation by the instructor followed by hands-on food production by the students. Goals of the course include learning the importance of detailed organization, or "Mise en Place;" correct cooking procedures; and appropriate attitudes towards the culinary profession as developed by the culinary program and the American Culinary Federation. Offered as needed.
This course defines basic baking terminology, ingredients and methods. Techniques discussed in each class session are applied to the actual production of baked items, including yeast breads, puff pastry, Danish dough, quick breads, clair paste, tarts and pies. Students will be asked to analyze the components of each baked good and will learn how to evaluate the finished product. Proper sanitation and safety techniques in the bakery will be emphasized. Offered as needed.
This course is a continuation of TCI 113. A lecture and lab format is used to introduce students to techniques used in the production of chiffon, Bavarian creams, mousses, pastry cream and other fillings, phyllo dough products, cakes and icings. Basic cake decorating techniques also are introduced. Offered as needed.
This course examines the fundamentals of sanitation in foodservice operations. Techniques of proper sanitation and safety will be studied and practiced. Students will become familiar with HACCP, Federal, State, and Local sanitation and safety requirements. Topics studied include the importance of proper sanitation procedures, purchasing and receiving of safe food. Emphasis is placed on the elimination of cross- contamination and harmful pathogens. Management strategies demonstrate the importance of the integration of pest management, employee sanitation and safety training and proper safety and security measures. The NRA Serve Safe Sanitation Exam, a degree requirement, is given to students during the course.
An education from Southern New Hampshire University is a smart investment for your future. It’s an affordable investment, too. We believe that college should change your life, not break the bank. That’s why more than 90 percent of our students receive some form of financial aid, and students with a GPA of 2.5 and higher could receive up to $18,000 in grants and scholarships.
Southern New Hampshire University is a private, nonprofit institution accredited by the New England Association of Schools and Colleges as well as several other accrediting bodies. More...