{"@id":"https://credentialengineregistry.org/resources/ce-d4c61378-ca2e-47f6-9bf8-0586f9a421fe","@type":"ceterms:CertificateOfCompletion","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-d4c61378-ca2e-47f6-9bf8-0586f9a421fe","ceterms:name":{"en-US":"Certificate in Baking - Certificate of Completion"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-a581f4c6-3505-4350-91d2-d7dcc54284de"],"ceterms:requires":[{"@type":"ceterms:ConditionProfile","ceterms:targetLearningOpportunity":["https://credentialengineregistry.org/resources/ce-4cbd8435-236b-4ec7-b127-2a6bf7a7009b"]}],"ceterms:inLanguage":["en-US","it","ko","es"],"ceterms:availableAt":[{"@type":"ceterms:Place","ceterms:postalCode":"07652","ceterms:addressRegion":{"en-US":"New Jersey"},"ceterms:streetAddress":{"en-US":"400 Paramus Road, TEC 115"},"ceterms:addressLocality":{"en-US":"Paramus"},"ceterms:targetContactPoint":[{"@type":"ceterms:ContactPoint","ceterms:name":{"en-US":"Yeon Su Kil"},"ceterms:email":["ykil1@bergen.edu"],"ceterms:telephone":["(201) 879-3515"],"ceterms:contactType":{"en-US":"Program Supervisor"}}]}],"ceterms:description":{"en-US":"The Certificate in Baking program provides an introduction to hands-on quality baked products including yeast breads, pastry, cakes, as well as decorating techniques. Students will be ready to produce high quality baked goods in both small and large scale for various foodservice settings in restaurants, hotels, retail markets, cafes and bakeries.\nStudents must complete four core courses and two elective courses. Core Courses are Food Protection and Safety; Professional Food Preparation Techniques; Introduction to Baking; and Advanced Baking. Elective courses are Confectionary Arts; Artisan Bread Production; or Specialty Cakes and students must complete two elective courses. The program is open to all students 18 years and older, regardless of ability and/or experience in the culinary area. All are welcome to enroll in any class as an elective course for enjoyment without being part of the certificate program but must adhere to course prerequisites. These courses allow students the opportunity to participate in college division courses with matriculated students and can be applied to a two-year Associate of Applied Science (A.A.S.) degree at Bergen Community College if desired upon enrollment in the matriculated program. Students must be responsible for purchasing textbooks if required."},"ceterms:estimatedCost":[{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Total Cost"},"ceterms:price":3630.0,"ceterms:currency":"USD","ceterms:costDetails":"https://www.bergen.edu/continuinged","ceterms:description":{"en-US":"Estimated cost of credential learning opportunity or assessment"},"ceterms:directCostType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CostType","ceterms:targetNode":"costType:AggregateCost","ceterms:frameworkName":{"en-US":"Cost Type"},"ceterms:targetNodeName":{"en-US":"Aggregate Cost"},"ceterms:targetNodeDescription":{"en-US":"Sum of direct costs."}}},{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Tuition"},"ceterms:price":2850.0,"ceterms:currency":"USD","ceterms:costDetails":"https://www.bergen.edu/continuinged","ceterms:description":{"en-US":"Tuition cost for the 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credential"},"ceterms:directCostType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CostType","ceterms:targetNode":"costType:TechnologyFee","ceterms:frameworkName":{"en-US":"Cost Type"},"ceterms:targetNodeName":{"en-US":"Technology Fee"},"ceterms:targetNodeDescription":{"en-US":"Cost for accessing technologies related to the learning opportunity or activity."}}},{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Miscellaneous"},"ceterms:price":0.0,"ceterms:currency":"USD","ceterms:costDetails":"https://www.bergen.edu/continuinged","ceterms:description":{"en-US":"Miscellaneous costs for the credential"},"ceterms:directCostType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CostType","ceterms:targetNode":"costType:ProgramSpecificFee","ceterms:frameworkName":{"en-US":"Cost Type"},"ceterms:targetNodeName":{"en-US":"Program Specific Fee"},"ceterms:targetNodeDescription":{"en-US":"Additional cost for participation with a specific program or course of study such as engineering, business, and nursing."}}}],"ceterms:isRequiredFor":[{"@type":"ceterms:ConditionProfile","ceterms:name":{"en-US":"Certificate of Completion"}}],"ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/51-3011.00","ceterms:codedNotation":"51-3011.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Bakers"},"ceterms:targetNodeDescription":{"en-US":"Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods."}}],"ceterms:subjectWebpage":"https://www.bergen.edu/continuinged","ceterms:isPreparationFor":[{"@type":"ceterms:ConditionProfile","ceterms:name":{"en-US":"Data not 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ongoing."}},"ceterms:learningDeliveryType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/Delivery","ceterms:targetNode":"deliveryType:BlendedDelivery","ceterms:frameworkName":{"en-US":"Delivery Type"},"ceterms:targetNodeName":{"en-US":"Blended Delivery"},"ceterms:targetNodeDescription":{"en-US":"Delivery includes significant levels of both in person and online."}}],"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."}}]}