About this course
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.