Program Information
Vocational Certificate - Code 1034 - Catalog 2017/2018
Costa Magoulas, Dean, 386-506-3578, Costa.Magoulas@daytonastate.edu
Lisa Allen, Program Advisor, 386-506-3946, Lisa.Allen@daytonastate.edu
Program Mission, Description, and Outcomes
Mission:
The Baking and Pastry Program at Daytona State College is committed to providing a quality education incorporating both theory and practice in order to prepare professionally responsible and capable individuals who will demonstrate value to employers within the hospitality industry. Additionally, our mission is to provide the hospitality industry with leaders who will make meaningful contributions to both the industry and their communities.
Description:
This program will prepare students for employment in the retail and wholesale bakery segment of the food service industry. This program is designed to teach students specific skills in the techniques and methods of planning, and production of baked goods. Students will learn industry standards of quality and quantity. An additional bonus for students in the Culinary Management AS program, if they choose to complete the Baking & Pastry Certificate, is the increased marketability of this additional skill set.
Outcomes:
Graduates of the program will be able to:
- Prepare students to enter into entry-level positions within the wholesale and/or retail bakery segment within the foodservice industry.
- Meet the needs of all students, traditional and non-traditional, by providing a curriculum that not only addresses industry needs, but supports the students' growth within the college community.
- Provide students with an educational environment that encourages critical thinking and problem solving and encourages active learning to take place.
- Promote ethical decision making through conscientious action toward peers, the college, the community, environmental issues and multicultural understanding.
- Create an atmosphere that fosters student retention and encourages progress towards completion of their certification.
Note: This program is eligible for federal financial aid and state bright futures.
Approximate Additional Costs
Program Tuition and Fees: $1,645*
Access Fee: $25 ($1.26 per credit)
Assessment Fee: $33
Lab Fees: $1,200
Textbook Estimate: $285
Uniform: $150
Pastry Kit: $270
*In-state tuition only; out-of-state tuition will be higher.
Financing Options: All students are encouraged to apply for federal and state student financial assistance by completing the FAFSA at http://www.fafsa.gov. For more information on grants, loans and work programs available please see the Office of Financial Aid webpage at http://www.daytonastate.edu/finaid. Students are also encouraged to apply for one of the many Daytona State College Foundation scholarships offered each semester. For more information see: http://www.daytonastate.edu/scholarships.
Additional Admission Requirements
Students who do not have a standard high school diploma/GED may be eligible for admission, on an alternative basis, to this program if they meet the following criteria:
- Take the Test of Adult Basic Education (TABE) which measures reading, English and math skills, and achieve specified minimum scores.
- Meet with a counselor/advisor for placement test evaluation to receive advice on course selection and registration.
- Students who do not have a standard high school diploma/GED cannot receive student financial aid.
Careers
Baker, Pastry Chef, Wedding Cake Specialist, Retail or Wholesale Bakeshop Manager.
The following information is required by federal regulations to be provided to students for all vocational and certificate programs. Additional information on the career, job, or salary potential can be found at http://www.onetonline.org.
Program Length: The typical length of this program is three (3) semesters (36 weeks) for a full-time student, with 68% graduating within 3 semesters for 2014-15. The Florida Education and Training Placement Information Program (FETPIP) lists the placement rate (2013-14) for this field at 62%.
For additional career information, please see:
http://www.onetonline.org/link/summary/51-3011.00
For additional information on wages, trends and career videos:
http://www.careerinfonet.org/occ_rep.asp?next=occ_rep&Level=&optstatus=111111111&jobfam=51&id=1&nodeid=2&soccode=513011&stfips=12&x=34&y=16
Note: Need help preparing for your job search? Login to Daytona State's Career Services Online (CSO) to create your personal career account, or email your Daytona State College Career Advisor.
Program Specific Courses
Sample Program of Study
1st Semester
2nd Semester
| FSS0071 | Cakes and Petit Fours | 75 |
| FSS0072 | Desserts Production and Presentation | 75 |
| HMV0145 | Wholesale Bakeshop Production | 75 |
| HMV0146 | Retail Bakeshop Production | 75 |