Baking & Pastry Arts

  • Baking & Pastry Arts
     
     
     
    Length 600 hours
    Admissions Contact Yolanda Singletary - singletaryy@pcsb.org
    Course Information R. Audibert - 727-538-7167 ext. 2140
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    Program Costs Download

     
    Mission: 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/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.