Baking & Pastry Arts

This two year course is designed as an introduction to the principles and techniques used in the preparation of high-quality baked goods and pastries. Students learn to bake yeast breads, quick breads, pies, cakes and specialty desserts. The course gives students the opportunity to practice the skills required in food establishments such as restaurants, hotels, bakeries and catering facilities. Students participate in the National Restaurant Association’s ServSafe Program to help keep food safety an essential ingredient in every meal. Those who score 75% or higher on the certification exam receive ServSafe certification. This class also provides the  foundation for students who aspire to continue their education at a post-secondary culinary baking school.

Entrepreneurship Infusion units will be used to help students achieve additional, focused competencies and enhance the validated tasks and competencies related to identifying and starting a new business venture.

Offered at Both Campuses

Occupation Opportunities
Pastry Chef
Executive Chef
Food Service Manager
Meeting & Convention Planner

Certification Opportunities

ServSafe Food Handler Certification

ServSafe Manager Certification
Workplace Readiness Skills

Credits for this Program Include:
Year 1: Culinary Arts I—Baking (2 Credits)
Entrepreneurship OR
Economics/Personal Finance (1 Credit)
Year 2: Culinary Arts II—Baking (2 Credits)
Culinary Specialization (1 Credit)

Preferred Aptitudes
Proficient with fractions
Able to stand for long periods of time

Also in Culinary & Baking Arts:

Culinary Arts

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