The baking fundamentals microcredential demonstrates to prospective employers that the earner has the necessary foundational skills, experience, and knowledge necessary to excel as a professional baker in the food industry. This microcredential is obtained by completing coursework, hands-on applied learning, and the ServSafe Food Handler certification accredited by the National Restaurant Association. Competencies include:

• Perform standard baking and pastry procedures using the appropriate tools and equipment
• Explain and apply the basic principles of food sanitation and safety in the work environment
• Apply the fundamentals of baking science to the preparation of a variety of products within realistic time constraints
• Apply the principles of nutrient needs to menu planning and food preparation
• Evaluate styles of leadership and develop skills in human relations and personnel management
• Apply the principles of menu planning and cost controls for the purchasing, receiving, and storage of baking and pastry ingredients, Complete ServSafe Food Handler Certification and Sanitation principles

Skills include Baking and pastry procedures, Advanced baking techniques, Fundamentals of baking science, Equipment use and identification, Product identification, Kitchen etiquette and safety, Food safety, and Sanitation management