NEW - CULINARY AND BAKING BASICS CERTIFICATE 30-316-2

The Culinary and Baking Basics Technical Diploma provides an introduction to the growing baking industry and prepares the learner for an entry-level position in the baking and food service industry. 
Earn your Culinary and Baking Basics Technical Diploma (9 credits) by going to school two days a week. Take and complete one class at a time. Courses have both face to face and online components. 
A minimum of 10 students are required to run this technical diploma as a separate evening offering. The Culinary and Baking Basics Technical Diploma may also be obtained through taking the courses below in the first term of the full-time, day time offering of the culinary arts program. If you have a current Serv Safe Sanitation certificate, you must present this prior to the start of the Sanitation class for Advanced Standing.

To register - Contact a Career Coach at CareerCoach@gotoltc.edu or call 920-693-1162.

Intro to BakingCourse #606043 credits$644.07
Tuesday from Sept. 3 - Dec. 17, 2019
8am-2pm
SanitationCourse #606211 credit$217.19
Wednesday from Sept. 11 - Oct. 9, 2019
10am-2pm
Skills DevelopmentCourse #606033 credits$644.07
Thursday from Aug. 29 - Dec. 19, 2019
8am-2pm
Product IDCourse #606022 credits$429.39
Monday from Sept. 9 - Dec. 16, 2019
8am-12pm

BAKING CERTIFICATE CLASSES

Take just a few classes or complete the entire certificate in one year. Most classes will take place at the Lakeshore Culinary Institute in Sheboygan during the day or in the evening.

Artisan Breads 1 (Sourdough)

Course #TBD

1 credit

$TBD

 
This course will emphasize hand-crafted breads with preferments and includes creating and using preferments, including starters. This course will focus on principles of gluten development, aging doughs, simple, complex, and multi-grain breads and herbed artisan crackers.

Cake Decorating

Course #65881

1 credit

$214.69

Tuesday, Sept. 17 - Nov. 12, 2019 from 5pm-9pm
Introduces learners to various cake recipes and decorating techniques; per assignments and in group projects for our restaurant menu and catering events. Students develop basic skills, including using pastry bags, buttercream, icing and fondant; while focusing on hands-on practice, composition and evaluation. Safety, sanitation and math concepts are applied.

Basic Baking 3
(Cakes & Custards)

Course #TBD

1 credit

$TBD

Tuesdays, January 22-March 5, 2019
Introduces learners to various cakes and custards; per assignments and in group projects for our restaurant menu and catering events. Students develop basic skills, including folding, whipping and tempering; while focusing on mixing, baking and evaluation. Safety, sanitation and math concepts are applied.

Basic Baking 1
(Cookies, Biscuits, Quick Breads)

Course #TBD

1 credit

$TBD

Introduces learners to various cookies, biscuits and quick breads; per assignments and in group projects for our restaurant menu and catering events. Students develop basic skills, including creaming, cutting and blending; while focusing on mixing, baking and evaluation. Safety, sanitation and math concepts are applied.

Basic Baking 2
(Pies,Tarts)

Course #TBD

1 credit

$TBD

Introduces learners to various pies and tarts; per assignments and in group projects for our restaurant menu and catering events. Students develop basic skills, including the production various types of crusts; while focusing on mixing, baking and evaluation. Safety, sanitation and math concepts are applied.
WTCS New North