Professional Baker Certificate

This certificate is designed to further the education and training for those already working in this field as well as to accommodate individuals entering careers in the Culinary Arts. Several credits courses are transferable to the Culinary Arts Certificate. As part of the course requirements, students participate in a 400-hour work experience program. Individuals who wish to continue their studies following graduation may transfer courses in this program to similar programs at the baccalaureate level. For more information, call the Hospitality Management Program Coordinator, Stephen Fries, at (203) 285-2175 or e-mail at (sfries@gatewayct.edu).

Students in this program will be required to:

• Lift and transport food and other culinary products, equipment, small wares and utensils around the kitchen
• Lift and transport trays with hot and cold plated food, small ware and other items
• Pour and serve hot and cold liquids and beverages
• Use knives and other commercial cooking and food service equipment
• Maneuver in a commercial kitchen, dining room and related facilities
• Use commercial cleaning and sanitizing equipment and materials
• Handle a variety of food items including meat, fish, poultry, produce, dairy products and flours.
• Follow local Board of Health and safety protocol