ASB Training & Certifications
BAKERpedia BakerCertified Bread Certified Courses
A collection of 10 courses covering topics from the fundamentals of flour, yeast, and water; fats and emulsifiers; salt, sugar, and dough conditioners; to packaging, quality, and shelf life; this course has everything you will need to know to become Baker Certified in all things bread!
- Coming October 2023 To The ASB Store…….
Industry Certifications
Certified Baker
A Certified Baker prepares and produces baked goods while assisting with general commercial bakery operations. He/she has considerable responsibility and autonomy and participates in a broad range of both complex and routine work activies, including supervision of other staff and allocation of resources. He/she must demonstrate a basic knowledge of bakery sanitation, management, retail sales/merchandising and staff training.
- Certification offered by: Retail Bakers Association.
- Click here for more information.
Certified Decorator
A decorator at this level and for this designation prepares and finishes sweet baked goods for a commercial bakery. Duties include preparing icings, decorating a variety of cakes using various techniques, seasonal displays and specialty designs, and working with customers. He/she demonstrates a basic knowledge about sanitation.
- Certification offered by: Retail Bakers Association.
- Click here for more information.
Certified Journey Baker
A baker at this level assists in the preparation and production of pies, cookies, cakes, breads, rolls, desserts or other baked goods for a commercial bakery. Duties may include stocking ingredients, preparing and cleaning equipment; measuring ingredients, mixing, scaling, forming, proofing, oven tending, and product finishing. He/she must demonstrate a basic knowledge about the principles of sanitation.
- Certification offered by: Retail Bakers Association.
- Click here for more information.
Certified Master Baker
A baker at this level and for this designation participates in a broad range of complex, technical or professional work activities, performed in a wide variety of contexts with a substantial degree of personal responsibility and autonomy. Responsibility for the work of others and allocation of resources is present. He/she must have the technical and administrative skills necessary to operate and manage the production area of a full-line independent or in-store commercial bakery. He/she must produce high quality bakery foods, and demonstrate a basic knowledge about the principles of sanitation, management, retail sales/merchandising and training.
- Certification offered by: Retail Bakers Association.
- Click here for more information.
Certified Master Pastry Chef
A pastry chef who possesses the highest degree of professional knowledge, skill and mastery of cooking techniques as they apply to baking and pastry.
- Certification offered by: American Culinary Federation.
- Click here for more information.
Certified Pastry Culinarian
An entry level culinarian within a pastry foodservice operation responsible for the preparation and production of pies, cookies, cakes, breads, rolls, desserts or other baked goods.
- Certification offered by: American Culinary Federation.
- Click here for more information.
Certified Working Pastry Chef
A pastry chef who supervises a pastry section or a shift within a foodservice operation and has considerable responsibility for preparation and production of all pastry items.
- Certification offered by: American Culinary Federation.
- Click here for more information.