Students in bakery science education and training complete a field practicum where they learn to bake, test foods and use professional baking and laboratory equipment in student baking labs. Towards the end of the program, students participate in an internship experience. Applicants of the four-program are required to hold a high school diploma or GED certificate.
Bakery Science Education and Training Program
Courses in the bakery science program focus on baking techniques, food safety, food microbiology and grain science. Course topics in the programs are:
- Baking flours, starches, spices, wheat flour
- Blending methods
- Bakery production
- Chemical reactions and food borne illness
- Baking equipment and facilities
Employment Outlook and Salary Info
The U.S. Bureau of Labor Statistics (BLS) reported that food scientists and technologists held 15,400 positions in 2014 (www.bls.gov). Jobs in this field are expected to grow 3% between 2014 and 2024; although this growth is slower than average, the BLS said that food scientists and technologists are needed to ensure both food safety and efficiency of food production. Food scientists and technologists earned a median annual salary of $65,840, as reported by the BLS in 2015.
Continuing Education Information
An advanced degree program option for graduates is a master's degree program in grain science. Generally a two-year program, the curriculum is research-intensive and focuses on milling, baking and food production. Enrollment is open to students with bachelor's degrees who receive satisfactory scores on the Graduate Record Examination (GRE). A Master of Science in Grain Science qualifies graduates to work as research associates, food scientists and more.
A bachelor's degree in bakery science is a four-year degree, though a program can be difficult to find. Courses focus on grain science, food microbiology and baking techniques in both a classroom and lab setting.