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

ED.Gov logoGainful Employment Information

  

Additional information and links coming soon.

Contact Information:

Chuck Wallace
Chuck Wallace
Lead Instructor,
Baking & Pastry Arts
(336) 838-6574
chuck.wallace@wilkescc.edu