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Baking & Pastry Arts

The need for bakers and cooks is ever present. Qualified people may secure employment in bakeries, restaurants, institutions, and in other phases of the food service industry. As experience and skills develop, many fine opportunities will open in the bakery/restaurant allied trades. In every area of this industry, employees are encouraged to further their education. The head baker and the executive chef usually have sound work experience as part of their training. The purpose of the program is to prepare students for employment in the baking and pastry arts / hospitality field. It is also designed to assist those students who wish to update present skills.

Program Overview

This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality & Tourism career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the Hospitality & Tourism career cluster. The content includes but is not limited to preparation, presentation, and serving of a wide variety of baked and dessert goods; leadership, communication skills, employability skills, and safe/efficient work practices are also covered.

Employment Opportunities

  • Bakers
  • Pastry Chefs
  • Food Service Worker

Industry Certifications

ServSafe: Certified Food Handler/Food Protection Manager

What You'll Learn

  • Describe the roles within teams, work units, departments, organizations, inter-organizational systems, and the larger environment.
  • Explain the importance of employability skills and entrepreneurship skills.
  • Describe the importance of professional ethics and legal responsibilities.
  • Demonstrate the importance of health, safety, and environmental management systems in organizations and their importance to organizational performance and regulatory compliance.
  • Demonstrate fruit preparation skills.
  • Demonstrate bakery goods and dessert preparation skills.
  • Demonstrate bread preparation skills.
  • Solve problems using critical thinking skills, creativity, and innovation.
  • Research the history of the baking and pastry industry and the cultures of food styles
  • Demonstrate leadership and teamwork skills needed to accomplish team goals and objectives
  • Use information technology tools.
  • Demonstrate advanced baking techniques.
  • Demonstrate confectionary techniques.
  • Practice display and centerpiece creation techniques.
  • Demonstrate personal money-management concepts, procedures, and strategies.
  • Develop and prepare baked goods for various nutritional needs and special diets.
  • Use oral and written communication skills in creating, expressing, and interpreting information and ideas.

Program Requirements

Baking & Pastry Arts · · Hours

OCP Course Number Course Title Course Length SOC Code
A FSS0090 Pastry Cook/Baker 300 51-3011
B FSS0091 Pastry Chef/Head Baker 300 35-1011

Program Costs

$1,608.00 Florida Resident Tuition ($2.68 x 600 hours)
$375.70 Bookstore Costs
$160.00 Registration Fees ($80.00 per semester x 2)
$30.00 Facility Usage Fee ($15.00 per semester x 2)
$600.00 Lab Fees ($300.00 per semester x 2)
Total Costs $2,773.70

Program Instructors

Greg Folden
Mr. Greg Folden

Phone: 850-487-7578

Email: foldeng@leonschools.net

Mr. Ryan Folden

Phone: 850-487-7578

Email: foldenr@leonschools.net

Occupational Advisory Committee

– coming soon –