Baking & Pastry Arts

Baking & Pastry Arts (N100600)

This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality & Tourism career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the Hospitality & Tourism career cluster.

The content includes but is not limited to preparation, presentation, and serving of a wide variety of baked and dessert goods; leadership, communication skills, employability skills, and safe/efficient work practices are also covered. Laboratory investigations that include scientific inquiry, research, measurement, problem solving, emerging technologies, tools and equipment, as well as experimental, quality, and safety procedures are an integral part of this program.

Upon completion of the program, students are encouraged to obtain the Certified Food Protection Manager (ServSafe ��) industry certification.

Program content includes the following courses:

OCPs	Title	Course #	Hours
A	Pastry Cook/Baker	FSS0090	300
B	Pastry Chef/Head Baker	FSS0091	300
		Program Length:	600 Hours

Program Costs

Estimated Program Costs

Tuition: $1800

Books/Supplies: $500

Total: $2300

Enrollment

George Stone Technical College has an open-enrollment policy. Provided there is seat availability in the desired class, the student may begin classes on the first Monday of each quarter.