Baking/Pastry Arts
Program Number:
313141
One Year Technical Diploma
Program Website:
Program Courses offered at the following Campuses:
About
The Baking/Pastry Arts Program provides students with a comprehensive hands-on experience in baking and pastry arts. Students will obtain the practical and theoretical training necessary to produce quality bakery products from scratch. An emphasis is placed on decorative pastry arts including cake decorating, sugar and chocolate work, and plated dessert presentations. Through their experiences in the bakery store, students will learn effective merchandising and sales training techniques.
This program is designed to be completed in two semesters plus the summer internship. Due to the limited availability of the courses and the small size of the program, it is difficult for students to attend on a part-time basis. Requests to attend on a part-time basis must be approved by the program lead teacher before entering the program.
The program is accredited by the Retail Bakers of America and the American Culinary Federation Educational Institute. After completion of the B/PA program and with 1000 hours of work experience in the baking industry, students can take the Retail Bakers of America’s Certified Journey Baker written exam. This is the beginning level of certification leading up to a Master Baker qualification. The purpose of RBA certification is to raise the professional standards and verify the work, skill and knowledge professional bakers bring to the marketplace and improve job opportunities and income for certified bakers and decorators.
Graduates of this program typically earn $10 to $14 per hour.
Admissions
Requirements for Program Application
The following is required to process your application:
- High School Transcript - or
- HSED/GED Test Scores - or
- College transcript showing an Associate Degree, Bachelor's or higher Degree
Requirements for Program Eligibility for the Current Academic Year
The following are required to be eligible for the program*:
- 2.0 GPA or above
- COMPASS test or equivalent assessment test is required prior to registration
- Competency in Microsoft Windows, Internet, and basic word processing
- Attendance at Summer Orientation session
*This program potentially has a 1 year waiting list. No program courses can be taken until officially off the waiting list and into the program.
Admission Processing Deadlines:
Fall 2010
For this program applications and credentials must be received by April 16th, 2010 to be considered for the fall semester.
Admission information and Next Steps:
Program Outcomes
Program Outcomes:
- Read and follow written and oral directions in preparing bakery products.
- Produce a variety of saleable bakery items in a timely manner.
- Evaluate bakery products, identify production problems, and correct, when necessary.
- Demonstrate a professional work ethic through appropriate conduct and dress.
- Recognize the diverse food cultures of people.
- Perform math functions necessary in the baking industry, such as weights and measures.
- Demonstrate a working knowledge of the computer as a tool in the baking industry.
- Manage time efficiently as it relates to production in a bakery.
- Work effectively with others to achieve production goals.
- Safely operate equipment and hand tools used in bakeries.
- Practice proper state and federal sanitation guidelines.
Employment
Graduation Requirements:
A grade of "C" or higher is required for all core (program specific) courses to graduate.
Career Potential:
- Bakery Worker/Assistant Pastry Chef
May work in a variety of commercial food service establishments such as retail bakeries, supermarket bakeries, restaurants or hotels, hospitals or nursing homes, catering operations and specialty shops.
With additional education and/or work experience, graduates may find employment as:
- Baker
- Bakery Manager
- Commercial Cake Decorator
- Bakery Owner
Additional Info about the Program:
Please see the following link(s) for certificates related to this program:
Last Modified: January 11, 2010