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About this course

This program trains and prepares graduates for pastry chef and other bakery supervisory positions. People with baking and pastry skills are employed in retail bakeries, fine dining restaurants, pastry and bakery shops, commercial baking operations, country clubs, and hotel and resort bake shops, where they utilize their experiences to artfully prepare baked goods, specialty breads and pastries, cookies, petite fours, wedding cakes, specialty sugar and chocolate showpieces. This program also prepares graduates to skillfully manage the respective operations as well as prepare them for leadership roles in the bakeshop and in the special knowledge and techniques used in professional baking and pastry outlets. Typical duties include production of pastries, staff selection and training, purchasing, inventory control, item costing and overall bakeshop management.