Baking and Pastry Certificate

This certificate is designed to prepare students for entry level employment in the baking and pastry industry. 

Employment opportunities include  retail and commercial bakeries, fine dining restaurants and hotels, patisserie and boulangerie shops, confectionery and decorating positions. 

The courses in the baking and pastry certificate will help to develop a solid knowledge of fundamentals and basic skills.

The advanced courses will expose students to an array of upper level skills including frozen desserts, entremets, showpieces; design and construction, confections and cake decorations. (Owens Code: ZBPD)

Credits earned in this certificate may be applied toward the Culinary Arts Program, AAS (Owens Code: CAPP).

Accreditation

The Culinary Arts Certificate program is accredited by the American Culinary Federation Education Foundation (ACFEF).  For more information concerning accreditation standards, contact the American Culinary Federation, 180 Center Place Way, St. Augustine, Florida 32095, phone number 800-624-9458, web address www.acfchefs.org.