Confectioner Shop and Commercial Bakery Technician (CBAK - Code C003)
The technical certificate in Confectioner's Shop and Commercial Bakery Technician aims to prepare students with the knowledge and necessary skills for the preparation of bread, classic candies, international desserts, and cakes, among others. With a completely practical approach, students will acquire knowledge in the handling, preparation and presentation of bread and cold and warm sweets for retail as well as for commercial sales.
The major courses must be approved with a minimum grade of C. Students will not be able to begin their internship if they have not approved all the major courses of the first semester.
The Aguadilla, Barranquitas, Bayamón, Fajardo, Metropolitan, and Ponce campuses and the Extension Center in Coamo are authorized to offer this Program.
(30 credits / 900 hours)
Academic Requirements for the Certificate in Confectioners Shop and Commercial Bakery Technician
First Term
| CBAK 110 | Bread Preparation I | 3 |
| CBAK 111 | Hygiene and Good Practices in Food Administration in the Confectioners and Commercial Bakery | 2 |
| CBAK 120 | Basic Confectioner Shop | 3 |
| CBAK 130 | Cake Preparation and Decoration | 3 |
| CMED 230 | Mathematic Skills Applied to Business | 2 |
Second Term
| CBAK 210 | Introduction to Business Administration | 2 |
| CBAK 221 | Bread Preparation II | 3 |
| CBAK 231 | Advanced Confectioners Shop | 3 |
| CBAK 240 | Plated Desserts for Restaurants | 3 |
| CBAK 291 | Internship in Confectioners and Commercial Bakery | 6 |
For students enrolled on or before August 2021, in compliance with the past regulations, (34 CFR 668.8 (1) (1) a minimum number of hours in work outside the classroom will be added to the specified hours. The details of the number of hours and the appropriate tasks for each course are defined in the course syllabus.