Pinellas Technical College

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Baking & Pastry Arts

Baking & Pastry Arts
Length 600 hours
Admissions Contact Yolanda Singletary -
Course Information R. Audibert - 727-538-7167 ext. 2140
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Mission: The Pinellas Technical College Culinary Arts Department is committed to offering students an accredited and comprehensive culinary arts program. Through trained professional instructors, multi-media and classroom studies, as well as demonstrational and practical application in the kitchen and bakery, this department will offer the best training for application in today’s market place.

Program N100600 consists of a planned sequence of courses. Students must complete the ServSafe® course as part of their classroom training in order to work in the kitchen lab.

Pastry Cook/BakerCourse FSS 0090 (300 hours) 

Pastry Chef/Head Baker – Course FSS 0091 ( 300 hours)

The Baking and Pastry Arts Program covers basic and advanced preparation of a wide variety of baked and dessert goods. Topics include breads, breakfast pastries, cookies, chocolate applications, and cake decorating. Students will learn leadership and employability skills as they work in a retail bakery setting. Upon completion of the program, graduates are qualified to work as pastry cooks and bakers under the supervision of a pastry chef or head baker 

Distance Education: Not available at this time

Articulation Agreement(s): Not available

Industry Certification(s): ServSafe® certification

Minimum Satisfactory Academic Progress Requirement:  80%

Minimum Attendance Requirement:  80%

Basic Skills Entrance/Exit Requirements:  Student's competency in reading, math and language is pre-assessed, using the Test of Adult Basic Education (TABE).  Required basic skills grade levels are: Reading-9, Math-9, and Language-9.

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* Length of program and all costs are approximate and subject to change.