The RCC baking specialization microcredential demonstrates to prospective employers that the earner has gained specialized skills in working with chocolate and confections, tarts, cookies, cakes. They have mastered delicate pastry techniques and creative applications through hands-on experience. This microcredential is obtained by completing coursework and the ServSafe Food Handler certification, accredited by the National Restaurant Association.  Outcome 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 (Industry Partner: National Restaurant Association)