Introduction to Baking Microcredential

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Open the door to sweet possibilities with our Introduction to Baking microcredential, a foundational milestone and coveted credential for budding pastry artists. This pioneering program is meticulously tailored to address the precise needs of local employers seeking specialized proficiencies for their operations. As the inaugural step of a two-part baking series, this micocredential is a remarkable opportunity to hone your skills and stand out in the dynamic and competitive pastry landscape. student preparing ingradients for a baking project in a state of the art kitchen

NYS Part Time Tuition Assistance

Students taking this microcredential may be eligible for NYS Part Time Tuition Assistance for Non-Degree Credentials. Learn more


MVCC Microcredentials

Gain these in-demand skills

  • Bakery shop preparation (cakes, cookies, muffins, sweet rolls, breads)
  • Mixing and shaping dough
  • Ingredient knowledge
  • Bakery tools and equipment usage
  • Decorating techniques
  • Icing application
  • Spray gun usage
  • Cake preparation for decorating
  • Types of icings
  • Flower making
  • Commercial baking skills
  • Danish pastry
  • Puff pastry
  • Sponge dough
  • Yeast breads
  • Tarts
  • Choux pastry
  • Holiday specialties

Course List

Baking 1 FS121 4 cr.

This course introduces the bakery shop preparation of cakes, cookies, muffins, sweet rolls, and breads, including the mixing of ingredients and shaping of dough. It covers the ingredients used in the preparation of baked goods, and the tools and equipment used in the bakery shop.

Baking 2 FS205 4 cr.

This course emphasizes commercial baking skills as they are developed and practiced. Danish pastry, puff pastry, sponge dough, yeast breads, tarts, choux pastry, and holiday specialties are prepared. Proper uniform is required.

Bakeshop Operations 1 FS209 4 cr.

Students continue to develop their knowledge in a bakeshop setting where they participate in back-of-house operational responsibilities. Students develop more of their practical baking skills with a focus on preparation and service of a la carte menu items with an emphasis on menu costing, cost controls, proper food storage and creating daily specials. Emphasis is placed on working cooperatively and collaboratively in a team environment to provide guests with an exemplary experience. This course also covers commercial kitchen cleaning and builds understanding for clean facilities.



faculty headshot

David Hoffman,Associate Professor

faculty headshot

Joann DeTraglia, Professor