Baking and Pastry Arts
Learning Outcomes
- Apply fundamental concepts of pastry and baking tools, knife skills, and baking equipment knowledge.
- Access, compile, and evaluate food cost, labor cost, beverage cost, and operation cost from the point of making profit.
- Recognize and demonstrate work habits that model the professional chef and ethical behavior in the food service industry.
Contact Information
Pathways
Technical Standards
The Baking and Pastry Arts program technical standards have been developed to inform students of the nonacademic essential functions of the program and profession. Examples are not all inclusive.
Standard | Essential Function | Examples |
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Communication Oral / Written |
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Mobility / Motor Skills |
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Physical Strength and Stamina |
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Sensory
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Environmental / Occupational Exposure |
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Field or Industry Professional Standards |
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Associate to Bachelor Agreements
Technology Requirements
Students in the Baking and Pastry Arts program need:
- A PC computer or laptop (not Apple and preferably not a Chromebook)
- High-speed internet access
- Microsoft Office installed on the computer (software provided by WCC)