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
Food Service Manager
Meeting & Convention Planner
ServSafe Food Handler Certification
ServSafe Manager Certification
Workplace Readiness Skills
Credits for this Program Include:
Year 1: Culinary Arts I—Baking (2 Credits)
Economics/Personal Finance (1 Credit)
Year 2: Culinary Arts II—Baking (2 Credits)
Culinary Specialization (1 Credit)
Proficient with fractions
Able to stand for long periods of time