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.

Intro to BakingCourse #208003 credits$596.91
Wednesday from January 24-May 9, 2018
8am-2pm
SanitationCourse #208051 credit$246.07
Thursday from February 8-March 8, 2018
12pm-4pm
Skills DevelopmentCourse #207993 credits$596.91
Tuesday from January 23-May 8, 2018
8am-2pm
Product IDCourse #207982 credits$530.14
Monday from January 22-May 7, 2018
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 1Course #647651 credit$198.97
Saturday and Sunday, October 21, 22, 28 and 29 from 8am - 4pm

 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. Held at Felician Village, Manitowoc.

Cake DecoratingCourse #222271 credit$198.97
Tuesday, March 20-May 8, 2018 from 5pm-9pm

…trains students to produce a variety of cake recipes and decorative designs. Practice is given in use of different tips, icings, and pastry bags in a bakery setting. Students are exposed to icing cakes, decorating cakes using butter cream flowers, and many seasonal products used in a production setting.

Basic Baking 1Course #236771 credit$198.97
Tuesday, January 23-March 5, 2018 from 5pm-9pm
…introduces learners to the principles and techniques used in the preparation of highquality baked goods. Students develop skills in breads, muffins, biscuits and explore custards, pies, and cakes.
Artisan Breads 2
Course #1 credit$TBD
Fall 2018

This course will emphasize hand-crafted breads with preferments and includes creating and using preferments, such as sourdough. This course will focus on principles of gluten development, aging doughs, simple, complex, and shaped and braided breads and spiced artisan crackers. 

Artisan Breads 3Course #1 credit$TBD
Fall 2018

This course will emphasize hand-crafted breads with preferments and includes creating and using preferments, such as poolish. This course will focus on principles of gluten development, aging doughs, simple, complex, ciabatta, french baguettes, and flavored artisan crackers. 

Advanced PatisserieCourse #208072 credits$
Tuesdays from January 23-May 8, 2018 from 12:30pm-4:30pm

This course will have learners producing confections and marzipan creations, cakes, tortes and gateaux.  Crepes, tarts, flans, and hot and cold soufflés are created.
**You are required to have a chef coat, hat and non-skid shoes.

Frozen DessertsCourse #1 credit$
Summer 2018

This course introduces the student to a wide array of frozen desserts including ice creams, sorbets, gelatos, and semifreddos. 

Basic Baking 3
Course #1 credit$
Spring 2019

This course introduces learners to the principles and techniques used in the preparation of high quality baked goods. Students develop skills in pastries and specialized desserts and explore breads. 

Introduction to Baking Course #20800
3 credit$
Wednesday from January 24-May 9, 2018
8am-2pm
...introduces learners to the principles and techniques used in the preparation of high-quality baked goods and pastries.  Students develop skills in breads, muffins, biscuits, custards, pies, cakes, pastries and specialized desserts.  Skills include creaming, blending, meringues, straight dough, custards and frozen desserts. Safety, sanitation and cost control concepts are applied.
**This course satisfies for Baking 1, 2, & 3. 
**You are required to have a chef coat, hat and non-skid shoes.
WTCS New North