This curriculum is designed to provide students with the skills and knowledge required for employment in the baking/pastry industry, including restaurants, hotels, independent bakeries/pastry shops, wholesale/retail markets, and high-volume bakeries, and/or further academic studies.
Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Course work includes specialty/artisanal breads, desserts/pastries, decorative work, high-volume production and food marketing.
Graduates should qualify for entry-level positions, such as pastry/bakery assistant, area pastry chef and assistant pastry chef. American Culinary Federation certification may be available to graduates.
Specific Program Requirements
1 General college admission requirements.
2. Completion of first dose of Hepatitis A vaccine is required by the first day of food preparation and service classes. Second Hepatitis A vaccine must be completed within six to 12 months of the first vaccination.
Courses requiring a grade of “C” or better: ACA, BPA, CUL, HRM, and WBL