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Pastry Arts
Program Description
The Pastry Arts program prepares students for work in the baking and pastry industry. The classroom is a hands-on food preparation course that incorporates the National Restaurant Association's two-year ProStart curriculum. After proper instruction in the areas of measurement, recipe reading, equipment operation, and safety and sanitary operation of a bakery, the students will operate a full service Upper Crust Bakery for the campus population. In the second year of this program, students will be exposed to advanced cake decoration, pastry work, candy making, and professional plating techniques. There is a required 1,000 hours of instruction over a two-year period to receive the ProStart/School-to-Career certificate.
Program Offering
Irvin E. Henry Campus (First-year students: PM, Second-year students: AM)
Foundation Skills
- Problem solving
- Teamwork
- ProStart curriculum
- Critical thinking
Technical Skills
- Measurement technique and recipe reading
- Safe and sanitary food handling
- Operation and maintenance of all bakery equipment
- Preparation methods of breads, cakes, cookies, custards, pies, and pastry
- Cake decorating skills
- Marketing techniques
- Cost and management skills
- Short order cooking
- Basic coffee shop operation
Program Brochure
Campus Directions
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| Last updated on 9/24/2010 |
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