Baking and Pastry Specialized Diploma

Overview

Narrative

Baking and Pastry students will garner the skills and knowledge to create, prepare and attractively present a variety of desserts, breads and rolls. Students in this Specialized Diploma program have the opportunity to receive practical training in a modern commercial kitchen. During this 3 (three) semester part-time program, students will be prepared for entry-level positions in the baking and pastry industry.    

Features

NCC continues to raise the bar in baking and pastry excellence by combining hands-on experiences with quality faculty instruction. Through use of traditional and specialty recipes, students will produce a variety of desserts, bread-based products, pastries, and sweets.  Students should expect to progress from entry-level skills to advanced techniques in both classical and modern baking and pastry applications.

This part-time night/weekend program will allow students to take two (2) seven week accelerated courses and one (1) 14 week course per semester.   Fall and Spring 7 week classes run two days per week and one Saturday.  During the Summer class hours are extended due to a shortened semester.

Requirements

Attend the Culinary Department Orientation prior to the start of classes.

Career Potential

• Pastry Cook
• Baker
• Wedding Cake Designer
• Assistant Pastry Chef
• Baker’s Assistant
• Bakery or Pastisserie Owner/Operator

 

 

 

Outcomes

• Understand baking and pastry fundamentals, foundations of baking theory, terminology and career opportunities in the industry.
• Successfully utilize and distinguish between ingredients and baking methods to produce a wide array of breads, baked goods, and desserts.
• Apply industry techniques to create and critically analyze a variety of fundamental and contemporary baked goods, products and desserts.
• Understand and demonstrate the standards of safety and sanitation practices and safe food service equipment operations as it relates to the baking and pastry industry.
• Demonstrate an understanding of basic math functions, recipe conversions, costing and scaling for various baking & pastry recipes.
• Demonstrate professionalism and communication skills with respect for individual and team diversity as it applies to the professional kitchen and baking and pastry industry. 

 

Courses

First Semester

COLS101	College Success	1 credits
BAKE101	Baking and Pastry Fundamentals	3 credits
BAKE110	Introduction to Baking and Pastry	3 credits
Total Credit Hours:		7

Second Semester

BAKE125	Introduction to Culinary Arts	3 credits
BAKE135	Artisan Breads and Rolls	3 credits
BAKE150	Advanced Baking and Pastry Techniques	3 credits
Total Credit Hours:		9

Third Semester

BAKE155	Classic Cakes and Tortes	3 credits
BAKE160	Cookies and Petite Desserts	3 credits
BAKE165	Plated Desserts	3 credits
Total Credit Hours:		9

Total Credit Hours: 25

*Must have current ServSafe Manager’s Certification before enrolling in BAKE 110, BAKE 125, BAKE 135, BAKE 150, BAKE 155, BAKE 160 and BAKE 165.