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

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

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

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

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.