Wilkes Community College Wilkes Community College
Wilkes Community College
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Baking & Pastry Arts

What is Baking & Pastry Arts? 

BakingThe Baking and Pastry Arts curriculum is designed to provide students with the skills and knowledge required for employment in the baking/pastry industry, including restaurants, hotels, independent bakeries/pastry shops, wholesale/retail markets, and high-volume bakeries, and/or further academic studies.

Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Course work includes specialty/artisanal breads, desserts/pastries, decorative work, high-volume production and food marketing.

Graduates should qualify for entry-level positions, such as pastry/bakery assistant, area pastry chef and assistant pastry chef. American Culinary Federation certification is available to graduates.

  • Typical Courses
  • Student Learning Outcomes
  • Additional Information
  • Checksheets
  • Contact Information

Typical Courses

  • Sanitation and Safety
  • Culinary Skills
  • Plated Desserts
  • Artisan & Specialty Breads
  • Dessert & Bread Production
  • Nutrition for Food Service
  • Cake Design & Decoration
  • Pastry & Confections
  • Pastry & Baking Marketing
  • Euro Cakes & Torts
  • Wine Appreciation  

Student Learning Outcomes:

Graduates of the WCC Baking & Pastry Arts Program will:

  • Maintain sanitation levels required by Federal, State and Local Officials.
  • Apply fundamental concepts of Pastry/Baking tools, knife skills and baking equipment knowledge.
  • Pursue best research and use of recipes for all types of Baking/Pastry products.
  • Organize, purchase, and plan for the production of Baking/Pastry goods.
  • Access, compile, and evaluate food cost, labor cost, beverage cost, and operation cost from the point of making profit.
  • Apply knowledge of culinary math, written & oral communication, restaurant business knowledge, kitchen supervision, and cooking abilities.
  • Recognize and demonstrate work habits that model the professional chef and ethical behavior in the food service industry.

Occupational Outlook Handbook icon   Occupational Outlook Handbook

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Additional information and links coming soon.

Contact Information:

Chuck Wallace
Chuck Wallace
Lead Instructor,
Baking & Pastry Arts
(336) 838-6574