New Certified Master Baker

July 08, 2019

Chef Heather holds her framed certification award with a smileSchoolcraft College Café Manager and Adjunct Faculty Member Heather Moore, of Plymouth, is a newly certified master baker through the Retail Bakers of America (RBA). Certification is a three-step process. First, the candidate must apply and be qualified for testing by the RBA based on work history and credentials. Next, the candidate must pass a written exam to evaluate their knowledge of the history and science of baking.  Upon successful completion of the written exam, the candidate competes in a grueling two-day, 14-hour test of skills, time management and artistry. The RBA is a 101-year-old not-for-profit trade association committed to the success of the retail baking industry. Moore is the first certified master baker at Schoolcraft, where she teaches baking, food chemistry and manages four cafes on campus. There are fewer than 200 master bakers in the U.S.

In May of this year, the examination was hosted by the Culinary Institute of America in San Antonio, Texas. The candidates’ challenges included baking cookies, muffins, quick breads, yeast breads, rolls, rye bread, challah, baguettes, croissants, cake decorating, high ratio cake and a final 6-minute speed test to split, fill and ice a cake.

Also a graduate of Schoolcraft College, Moore said, “I was inspired to pursue this certification by all of my colleagues. Each of them have a standard of excellence and truly commit themselves to mastering their craft.”

Schoolcraft currently boasts four certified master chefs and one certified master pastry chef.

Congratulations to Heather!

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