D 55 15 0 D3
Contact: (336) 334-4822 ext. 50114
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 cook, area pastry chef and assistant pastry chef. American Culinary Federation certification may be available to graduates.
Upon successful completion of the Baking & Pastry Diploma the graduate should be able to:
- Demonstrate professional conduct and interpersonal communications skills for human resource management and supervision.
- Understand and comprehend a wide-range of baking and pastry techniques to include cakes, candies, sugar, chocolates, classical desserts, frozen desserts and tortes.
- Demonstrate a comprehension of artisan bread baking, cake design and cake baking.
- Demonstrate and apply principles of proper food safety and sanitation procedures as well as personal hygiene by obtaining ServSafe Certification from National Restaurant Association.
- Identify marketing techniques and strategies to achieve baking and pastry industry missions and goals.
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