Baking Science Fundamentals

The Baking Science Fundamentals credential emphasizes competencies and a skill set necessary for success as a pre-professional in a career with an intensive focus on baking science. This credential will facilitate employment in early career lattice positions and promote continuing education at the post-secondary level in career areas involving baking and milling.

The Baking Science Fundamentals credential is appropriate for programs in secondary and post-secondary education, youth-based leadership development, community-based education, and employer-based staff development.  Eligible candidates at the associate degree level or higher or with industry experience are eligible for the AAFCS Certified Baking Science Professional (CBSP) credential. 

  • Careers
  • Food Safety and Sanitation
  • Baking Lab Equipment
  • Baking Math
  • Baking Ingredients
  • Baking Techniques
  • Baking Food Science

Assessment Blueprint

Assessment Bulletin - COMING SOON!

Includes detailed information on assessment design, scoring, content, sample test items, and resources

Baking Science Resource Directory

Administration Format: Online

Paper & Pencil Available: No

Number of Test Items: 70 scored items and 10 non-scored (for research purposes)

Time Allowed (minutes): Untimed; Average time is 45-65 minutes

Can the instructor/teacher take this test? No*

* AAFCS Pre-PAC policy does not allow teachers to sit for the exam and earn the credential. If there is a state or district mandate/policy in place requiring the assessment/certification for teachers, then a written waiver of the requirement would need to be received and approved by AAFCS. For states/districts who have an approved waiver, AAFCS sets limitations on the actual test administration.

Click here for the list of current certification scores The national cut score for pre-professional certification eligibility is established annually by AAFCS. Scores can be used to demonstrate competency, identify gaps in performance, enhance programs and curricula, and demonstrate accountability to stakeholders. Through articulation agreements, scores may be used as the basis for advanced placement and/or credit-by-exam at post-secondary institutions. When the assessment is submitted, the results are immediately available to the test candidate. The results provide an overall percentage score, a breakdown of scores corresponding to domains, and indicate if the pre-professional credential was achieved.


AAFCS credentials are based on industry standards. The Development Panel was comprised of industry professionals and educators. The following stakeholders participated on the development panel for the credentialing assessment.

Amanda Bromfield, ADM Milling and Baking Solutions Aaron Clanton, Bakers National Education Foundation (BNEF) Sherrill Cropper, Lesaffre Corporation
Sharon Davis, Home Baking Association Chris Kirby, Home Baking Association Eleonora Lahud, ASR-Group
Stacy Payne, Chelsea Milling Company Erin Van Camp, ADM Milling and Baking Solutions Miranda Bright, FCS Educator (NE)
Cherry Coen, FCS Educator (KS) Carol Erwin, FCS Post-Secondary Educator (NE) Melinda Keenan, FCS Educator (GA)
Sally Mineer, FCS Extension Educator (KY) Connie Nieman, FCS Educator (MO) Haley Sestak, FCS Educator (KS)
Melanie Schmitt, FCS Post-Secondary Educator (TX) Beth Stefura, FCS Extension Educator (OH) Delaine Stendahl, FCS Educator (WI)

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