This in-depth training program prepares students for many entry-level positions in small and large bakeries, specialty pastry shops, dessert catering, and dessert preparation in restaurants. Our graduates enter the baking and pastry field and many have started their own businesses.

Culinary and food service students must have a current record of satisfactory tuberculosis TB screening on file in the Culinary Department Office by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. To earn a certificate of achievement, students must complete each course used to meet a certificate requirement with a “C” grade or higher. Certificate requirements may only be completed by attending a combination of day and evening classes.

Students completing this program will be able to...

- explain and apply baking/pastry terms and procedures appropriately.

- select, organize, and analyze ingredients used in baking and pastry production.

- select, recognize, and utilize equipment and tools used in baking and pastry production.

- scale and measure ingredients properly.

- Identify equipment and utensils in baking and discuss proper use and care.

- discuss the properties and functions of various ingredients and demonstrate proper scaling and measurement techniques.

- demonstrate current food service sanitation procedures.

- produce a variety of bakery products using standard baking procedures and evaluate the products based on method, timing, appearance, texture, cell structure, and overall eating quality.