Purpose
This curriculum is designed to provide students with the skills and knowledge required for employment in the baking/pastry industry, including restaurants, hotels, independent bakerie/pastry shops, wholesale/retail markets, and high-volume bakeries, and or further academic studies.
Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism.
Coursework includes specialty/artisanal breads, deserts/pastries, decorative work, high-volume production and field marketing.
Graduates should qualify for entry-level positions such as pastry/bakery assistant, area pastry chef and assistant pastry chef. American culinary Federation certification may be available to graduates.
Admission Requirements and Special Conditions
A high school diploma or equivalent and satisfactory scores on college placement test in mathematics, English and reading. If students have deficiencies in English and or mathematics, are RCC offers Pre College courses to prepare students for the Baking and Pastry curriculum.
