Baking & Pastry Arts
Length 600 hours Admissions Contact
CL -Lidija Milisav - firstname.lastname@example.org
SP - Nancy Randolph - email@example.com
Course Information R. Audibert - 727-538-7167 ext. 2140 Flyer Download Program Costs DownloadMission: The Pinellas Technical College Baking and Pastry Arts Department is designed to prepare students for employment as a baker or pastry cook in Bakeries, Hotels, Wholesale Bakery Shops, Clubs and Resorts, or any other corporation and all other productions related to baked goods. Through trained professional instructors, multi-media and classroom studies, as well as demonstrational and practical application in a commercial bakery setting. 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/Baker – Course 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 bakerDistance Education: Not available at this timeArticulation Agreement(s): Not availableIndustry Certification(s): ServSafe® certificationMinimum 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.
* Length of program and all costs are approximate and subject to change.