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.
ASSOCIATED CERTIFICATION AVAILABLE:
- ACFEF Certified Junior Culinarian (CJC)
- ACFEFSecondary Culinary Graduate
- ServSafe Certification
- NRAEF ManageFirst Nutrition Certification
- OSHA “Teen Worker Safety in Restuarants” Certificate od Achievement
|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|
AACC Articulated Credit:
|HRM 119||Certification in Sanitation||1 Credit|
|HRM 124||Introduction to Baking and Pastry||3 Credits|