Baking & Pastry Arts
Length 600 hours Admissions Contact
Lidija Milisav - firstname.lastname@example.org
Course Information R. Audibert - 727-538-7167 ext. 2143 Flyer Download 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 marketplace.
This program prepares the student for the following certification:
Students must complete the ServSafe® course as part of their classroom training, in order to work in the kitchen lab and to be eligible for program completion.
Program N100600 consists of a planned sequence of courses:
Pastry Cook/Baker – Course FSS 0090 (300 hours) –Content includes health and safety skills specific to the food industry; Identify and perform the applications of standard weights and measures, quick breads, cookies, cakes and icings, sweet and savory pastries, and a variety of yeast products.
Pastry Chef/Head Baker – Course FSS 0091 (300 hours)- Content includes, history of the baking industry, leadership and teamwork in accomplishing objective tasks, mentoring skills to inspire and teach others, identify and perform the application of mousses, souffles, a variety of pate choux products, and frozen desserts.Distance Education: Not available at this timeArticulation Agreement(s): Not availableMinimum Satisfactory Academic Progress Requirement: 70%Minimum Attendance Requirement: 70%Basic Skills Entrance/Exit Requirements: Student's competency in computation (mathematics) and communication (reading/language arts) is pre-assessed; required basic skills grade levels are: Computation - 9 and Communication - 9.
Program length and costs are approximate, and subject to change.