The Baking Fundamentals Certificate focuses on fundamentals such as doughs, pastries and fillings, basic cakes and decorating, custards, plated desserts and petits fours pastries.

The certificate can be finished in 16 weeks and totals 16 credit hours. Upon completion, the students will have competency in basic requirements to obtain a job in the baking field. 

The Bread Baker Certificate provides the students with baking fundamentals with an emphasis on bread making. These courses will enable the student to be competent at a basic bread-making position at a restaurant or bakery, or simply to have a better understanding of how to make a better loaf of bread.

The Cake Decorating Certificate is designed to provide students with skills specific to cake decorating, including baking cakes, preparing different icings, slicing and icing cakes, piping skills, gum paste and fondant work.

The Confectioner Certificate is for those students who want to specialize in candy and confections. After taking the fundamental baking classes, the emphasis is on courses in chocolate and sugar artistry, including candy making and showpiece work.