The Professional Baking (formally Commercial Baking) degree program provides students with advanced baking skills for the higher levels of commercial baking in a professional environment. Instruction focuses on a maximum hands-on experience as well as theory and safety. Students will be involved in all aspects of baking preparation including breads, sweet breads, assorted pastries, cakes and cake decorating.
The program also includes advanced techniques such as working with spun sugar, chocolate, and design requirements for individual plates used in more formal setting such as banquets, caterings, and fine dining establishments
Professional Baking Requirements (58 Credits)
| General Education Requirements | Credits | Prerequisites | |
|---|---|---|---|
| English/Communication: ENGL 1110 | 3 | ENGL 098 or satisfactory placement scores | |
| Mathematics: MATH 1220 or higher | 4 | MATH 1215 | |
| Diné Studies: NAVA 1110, NAVA 2210, OR NAVA 2230 | 3-4 | ||
| Natural or Physical Science Course: 1. |
4 | ||
| Information Tech/Applied Computers: BCIS 1115 or higher | 3 | ||
| SSC 100 | College Success | 1 | |
| Professional Baking Core Requirements | |||
| Semester ONE | Credits | Prerequisites | |
| CUL 103 | Food Safety and Sanitation | 3 | |
| BKG 101 | Professional Cooking I | 8 | |
| Semester TWO | |||
| BKG 111 | Professional Baking II | 8 | BKG 101 and CUL 103 |
| CKG 208 | Professional Cooking Basics | 3 | BKG 101 |
| Semester THREE | |||
| CUL 201 | ServSafe Essentials | 3 | |
| CUL 105 | Nutrition | 3 | |
| CUL 207 | Management & Supervision | 3 | |
| Semester FOUR | |||
| BKG 201 | Art of Grand Finale | 4 | BKG 111 |
| BKG 202 | Advanced Cake Decoration | 4 | BKG 111 |
| BKG 112 | Professional Internship | 3 | BKG 101 & BKG 111 |
| Total Required Credit Hours | 58-59 | ||
| Previous Year 1: AY1718 | Previous Year 2: AY1819 | ||||||
|---|---|---|---|---|---|---|---|
| ACFEF Accredited Program Name | URL Web Address to Program Data | Graduation Year (%) | Job Placement Rate (%) | ACF Certification Rate (%) | Graduation Rate (%) | Job Placement Rate (%) | ACF Certification Rate (%) |
| Culinary Arts/AAS | http://www.navajotech.edu/academics/associate-of-applied-science/culinary-arts | 78% | 53% | 4% | 47% | 46% | 1% |
| Professional Baking/AAS | http://www.navajotech.edu/academics/associate-of-applied-science/professional-baking | 67% | 36% | 2% | 41% | 21% | 1% |
| Culinary Arts/Certificate | http://www.navajotech.edu/academics/certificate/culinary-arts | 76% | 5% | 0% | 100% | 0% | 0% |
| Professional Baking/Certificate | http://www.navajotech.edu/acdemics/certificate/professional-baking | 72% | 36% | 0% | 100% | 0% | 0% |
Program Advisors
Walter Cloud, Technical Instructor of Baking (Pastry)
Email: wcloud@navajotech.edu