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The DMACC Baking program branded as the Iowa Culinary Institute’s Baking and Pastry Arts (ICIBPA) follows the principals set forth by the American Culinary Federation.
The ICIBPA prepares students to enter baking and pastry positions with hotels, bakeries, restaurants, clubs, or institutions. Some select jobs in food styling, catering, and management. By the end of the program, graduates will have taken courses in baking fundamentals, artisan breads, international pastries, plated desserts, cake decorating, and chocolate and sugar. These courses are management designed and offer students practical knowledge of the baking industry.
For more information about the Baking Diploma, please visit our website at https://www.dmacc.edu/programs/culinary/Pages/baking.aspx.
Students may start this program Fall Semester
Program Graduation Requirements
To earn a Baking Diploma, a student must complete all required coursework as prescribed and maintain a 2.0 grade point average.
Option 1 - Select 3 credits
Option 2 - Select 3 credits
Total Credits Required to Complete this Award - 32 Credits
Tuition……………………………………………………………………………………..$174.00 per credit
The costs for each program are estimates and subject to change.
|Equipment - Tool Kits
Approximate total cost for the program: $6,508**
**Program entry requirements are not included in the total approximate cost.
What Kind of Work Will You Do?
- Plan, organize, direct, control and evaluate the operation of a bakeshop.
- Specialize in baking, finishing, piping and decorating.
- Creating a repertoire of baking formulas which include standardization and cost analysis.
- Specialize in artistic presentations of showpieces and plated desserts.
- Arrange special menus for conventions, training seminars, and workshops.
- Supervise and manage to include such duties as interviewing, hiring, and firing bakery help.
What Skills and Abilities Will You Need?
- Ability to read and follow recipes and directions carefully and learn to use new methods.
- Work under pressure and with some confusion.
- Acquire a sense of taste and smell.
- Work well on your own and with others.
- Visualize how a finished product will look.
- Use arithmetic in measurements, purchasing and cost control.
- Supervise and manage people.
What Else Should I Consider about this Program or Career Choice?
- Success depends upon demonstrating strong organizational skills.
- Success depends on demonstrating strong math skills.
- May work irregular hours, including nights and/or holidays and weekends.
- May be able to go into business for yourself.
- Anticipated average starting salary $25,640 Annual mean wage. (source: Iowa Workforce Development)
- Demonstrate the workplace basic skills of listening, writing, computing, problem solving, interpersonal relationships and leadership.
- Demonstrate the ability to select, identify, prepare and properly store fruits, grains, nuts, chocolate, and sugar.
- Prepare basic breads, pastries, cakes and desserts.
- Demonstrate the ability to use basic baking fundamentals and procedures.
- Demonstrate the ability to use scaling, shaping, baking, icing and decorating techniques.
- Research the selection and preparation of more difficult French pastries.
- Apply knowledge of nutrition, menu planning, and production in baking.
- Implement good sanitation and safety procedures.
- Operate kitchen equipment safely.
- Clean kitchen equipment safely.
- Apply knowledge of purchasing, cost control, estimates of consumption, and portion control.
- Apply good decorating techniques and efficient work productivity.
- Demonstrate the ability to be flexible and adaptable.
- Utilize effective time management rules and techniques.
- Demonstrate the ability to work in a team setting.
- Evaluate baked goods for quality in color, texture and flavor.
Des Moines Area Community College shall not engage in nor allow discrimination covered by law against any person, group or organization. This includes in its programs, activities, employment practices, or hiring practices, and harassment or discrimination based on race, color, national origin, creed, religion, sex, sexual orientation, gender identity, age, disability, genetic information (in employment) and actual or potential parental, family or marital status. Veteran status in educational programs, activities, employment practices, or admission procedures is also included to the extent covered by law.
Individuals who believe they have been discriminated against may file a complaint through the College Discrimination Complaint Procedure. Complaint forms may be obtained from the Campus Provost’s office, the Academic Deans’ office, the Judicial Officer, or the EEO/AA Officer, Human Resources. ADA questions and concerns may be directed to the Section 504/ADA Coordinator at 2006 S. Ankeny Blvd, Bldg 6, Ankeny, IA 50023, phone 515/964-6857, email@example.com. Title IX questions and concerns may be directed to the Title IX Coordinator at 2006 S. Ankeny Blvd, Bldg 1, Ankeny, IA 50023, phone 515/964-6216, Title9@dmacc.edu. Questions or complaints about this policy may be directed to the Director of the Office for Civil Rights, U.S. Department of Education, John C. Kluczysnki Federal Building, 230 S. Dearborn Street, 37th Floor, Chicago, IL 60604-7204, phone 312/730-1560, fax 312/730-1576, TDD 800-877-8339 Email OCR.Chicago@ed.gov.
DMACC offers career and technical programs in the following areas of study:
Agriculture, Natural and Environmental Science
Architecture, Engineering, and Construction
Arts, Design, and Visual Communication
Business, Management, and Marketing
Education, Public, and Human Services
Hospitality and Culinary
Transportation & Logistics
Entrance requirements for specific programs can be found at https://www.dmacc.edu/admissions/Pages/checklist.aspx. (2021)
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