The Baking and Pastry Arts curriculum is designed to provide students with the skills and knowledge required for employment in the baking and pastry industry, including restaurants, hotels, independent bakeries, pastry shops, wholesale and retail markets, and high-volume bakeries, and/or further academic studies.
Students will be provided theoretical knowledge and practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Coursework includes specialty and artisanal breads, desserts and pastries, decorative work, high-volume production, and food marketing.
Graduates should qualify for entry-level positions, such as pastry and bakery assistant, area pastry chef and assistant pastry chef. American Culinary Federation certification is available to graduates.
- 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
Graduates of the WCC Baking and Pastry Arts Program will:
- Maintain sanitation levels required by federal, state, and local officials.
- Apply fundamental concepts of pastry and baking tools, knife skills, and baking equipment knowledge.
- Pursue best research and use of recipes for all types of baking and pastry products.
- Organize, purchase, and plan for the production of baking and 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 and 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.