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 and 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.