Baking & Pastry


The Baking and Pastry program is certified by the ACFEF Secondary Certification Committee / American Culinary Federation Education Foundation.

Students in the Baking and Pastry program have an opportunity to learn ingredient recognition, cost conversion, bakeshop production and use of professional grade equipment. Students will practice all aspects of production, basic decorating skills, and airbrush applications.

CAREER OPPORTUNITIES include cake decorator, baker, caterer, consultant, bakery manager, and pastry chef.




Level One: Baking/Pastry 1 Credit 1 Semester
Level Two: Baking/PastryTechnical Math 3 Credits1 Credit 2 Semesters
Optional Third Year Work Based Learning 4 Credits 2 Semesters


Level 1


Level 2


 AACC Articulated Credit:

HRM 119 Certification in Sanitation 1 Credit
HRM 124 Introduction to Baking and Pastry 3 Credits

Articulated Credits available by review at various other colleges
Anne Arundel Community College Program Pathways
Statewide CTE Articulation Agreements (Stratford University 18 credits)