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Fundamentals of Baking and Confections Microcredential

What is a Microcredential?

Check out Chef Hatalsky and some of our baking students talking about the program on Spectrum News!

Whether you are looking to upgrade skills in your current profession or enter a new field, a microcredential may be for you. Microcredentials are short, industry-focused credentials designed to provide in-demand skills that reflect the “shop floor” needs of industry. They are accelerated or “bite sized” training opportunities focused on a specific professional or career discipline and can lead to a certificate or to an initial or advanced degree. 

Students in a baking lab, making muffins.The purpose of this microcredential is to introduce prospective students to the fundamentals of baking, including cake and cookie decorating, bean-to-bar chocolate making, and the production of bon bons and other candy and confections while preparing them for employment in a bakery, or candy/confection shop. In addition to the serious student, this micro-credential should appeal to the home baker as a path to improve and learn new skills and as a transition to employment.

Upon completion of this microcredential, students will be able to:

  • Identify and apply the basic techniques of bean-to-bar chocolate production and the production of bon bons and other confections.
  • Identify and apply the fundamentals of baking science to the preparation of a variety of products. 
  • Properly use and care for equipment normally found in a chocolate kitchen, bakeshop, or baking area.

Fundamentals of Baking and Confections Microcredential Courses

This course introduces students to the basic principles of baking including formula procedures, U.S. and metric measurements, properties of baking ingredients, and the function and proper use of equipment. Students gain actual experience in the preparation of breads, rolls, pies, cookies, quick breads, cakes, and icings. The course emphasizes the basic techniques and procedures of baking. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef’s uniform to participate in class.

This course provides students with instruction and hands-on practice in the production and decoration of cakes using commercial baking techniques. A variety of cake mixing methods are taught. Decorating instruction will begin with lettering, borders, and simple flowers and progresses to the decoration and assembly of a tiered wedding cake. Sanitary practices and compliance with the laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef’s uniform to participate in class.

This course introduces students to the history, science, and manufacturing of chocolate. Students gain hands-on practical experience in the manufacturing of chocolate from sourcing fair trade, quality cacao beans to the final stages of melanging and conching. They are instructed in the various methods of hand and machine tempering and the preparation and molding of chocolate. A variety of chocolate confections are made including filled, molded, and hand dipped. Students prepare various chocolate garnishes and showpieces. Additionally, proper procedures for the safe operation, care, and sanitation of all machinery, equipment, and molds are covered. Sanitary practices and compliance with the laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef’s uniform to participate in class.

This course expands the student’s experience with chocolate by introducing modeling chocolate and techniques for decorating and spraying molded chocolate. Chocolate confections with nuts, crisp, and firm centers are produced. Specialty chocolate desserts are also covered.  Additionally, this course introduces students to a variety of sugar techniques that produce a wide variety of confections and decorations to embellish desserts or stand on their own as showpieces. Students produce pastillage, blown, poured, and pulled sugar. Sanitary practices and compliance with the laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef’s uniform to participate in class.

Part-time TAP for Non-Degree Credentials Eligibility

The Fundamentals of Baking and Confections microcredential is eligible for the New York State Part-Time Tuition Assistance Program (TAP) for Non-Degree Credentials program. Provided that you meet the income eligibility requirements, this program may be able to contribute toward the cost of tuition. Income eligibility is as follows:

  • $125,000 for dependent undergraduate students, independent students who are married and have tax dependents, or independent students who are unmarried and have tax dependents
  • $60,000 for married independent undergraduate students who have no other dependents
  • $30,000 for unmarried independent undergraduate students with no dependents

If you believe you earn less than the amount listed in the criteria above, you should apply by completing the FAFSA and TAP applications. Please note you have a lifetime of eight semesters of TAP. These will be prorated for the number of credits you earn, but will use a portion of your lifetime TAP eligibility. Please contact the Office of Financial Aid at 518-381-1468 or email to financialaid@sunysccc.edu with any questions. 

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