{"@id":"https://credentialengineregistry.org/resources/ce-b260650a-08bf-4d1a-8003-178658d94452","@type":"ceterms:Certificate","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-b260650a-08bf-4d1a-8003-178658d94452","ceterms:name":{"en-US":"Career Certificate in Baking and Pastry Arts"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-ddc31027-b534-4d8d-a0a6-eda70231ac1a"],"ceterms:requires":[{"@type":"ceterms:ConditionProfile","ceterms:condition":{"en-US":["16+"]},"ceterms:creditValue":[{"@type":"ceterms:ValueProfile","schema:value":600.0,"ceterms:creditUnitType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CreditUnit","ceterms:targetNode":"creditUnit:ClockHour","ceterms:frameworkName":{"en-US":"Credit Unit"},"ceterms:targetNodeName":{"en-US":"Clock Hour"},"ceterms:targetNodeDescription":{"en-US":"Credit that is issued or accepted as being related to one or more temporal hours."}}]}],"ceterms:description":{"en-US":"Program Requirements"}}],"ceterms:offeredBy":["https://credentialengineregistry.org/resources/ce-ddc31027-b534-4d8d-a0a6-eda70231ac1a"],"ceterms:identifier":[{"@type":"ceterms:IdentifierValue","ceterms:identifierTypeName":{"en-US":"FLVC Public Status"},"ceterms:identifierValueCode":"Public"}],"ceterms:inLanguage":["en-US"],"ceterms:availableAt":[{"@type":"ceterms:Place","ceterms:latitude":25.5998343,"ceterms:longitude":-80.3905182,"ceterms:postalCode":"33177","ceterms:addressRegion":{"en-US":"FL"},"ceterms:streetAddress":{"en-US":"18180 S.W. 122 Ave"},"ceterms:addressLocality":{"en-US":"Miami"}}],"ceterms:description":{"en-US":"Bakers produce various types and quantities of bread, pastries, and other baked goods sold by grocers, wholesalers, restaurants, and institutional food services. Some bakers create new recipes.\r\n\r\nCommercial bakers work in manufacturing facilities that produce bread, pastries, and other baked products. In these facilities, bakers use high-volume mixing machines, ovens, and other equipment, which may be automated, to mass-produce standardized baked goods. They carefully follow instructions for production schedules and recipes.\r\n\r\nRetail bakers work primarily in grocery stores and specialty shops, including bakeries. In these settings, they produce smaller quantities of baked goods for people to eat in the shop or for sale as specialty baked goods. Retail bakers may take orders from customers, prepare baked products to order, and occasionally serve customers. Although the quantities prepared and sold in these stores are often small, they usually come in a wide variety of flavors and sizes. Most retail bakers are also responsible for cleaning their work area and equipment and unloading supplies."},"ceterms:alternateName":{"en-US":["Baking and Pastry Arts"]},"ceterms:subjectWebpage":"https://www.robertmorgantech.net/baking-pastry-arts/","ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en-US":"Credential Status"},"ceterms:targetNodeName":{"en-US":"Active"},"ceterms:targetNodeDescription":{"en-US":"Awards of the credential are ongoing."}},"ceterms:learningDeliveryType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/Delivery","ceterms:targetNode":"deliveryType:InPerson","ceterms:frameworkName":{"en-US":"Delivery Type"},"ceterms:targetNodeName":{"en-US":"In-Person Only"},"ceterms:targetNodeDescription":{"en-US":"Delivery is only face-to-face."}}],"ceterms:instructionalProgramType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=12.0501","ceterms:codedNotation":"12.0501","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Baking and Pastry Arts/Baker/Pastry Chef."},"ceterms:targetNodeDescription":{"en-US":"A program that prepares  individuals to serve as professional bakers and pastry specialists in restaurants or other commercial baking establishments.  Includes instruction in bread and pastry making, bread and pastry handling and storage, cake and pastry decorating, baking industry operations, product packaging and marketing operations, and counter display and service."}}]}