Baking & Pastry Arts
The Baking and Pastry Arts curriculum is designed to provide students with the skills and knowledge required for employment in the baking/pastry industry, including restaurants, hotels, independent bakeries/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. Course work includes specialty/ artisan breads, desserts/pastries, decorative work, high volume production and food 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 of our program.
- All instructors in the Culinary Arts program bring many years of world-wide diverse hands-on experience to the classrooms and labs.
- Our instructors have won numerous medals in national and international competitions. Lab classes have a ten-to-one student-to-instructor ratio.
- The program is taught in one of the newest buildings on the campus in large state-of-the-art culinary facility.
Special Program Requirements and Technical Standards in our Culinary and Baking labs:
Because health and safety is paramount, all tasks, where applicable, must be performed in a safe and timely manner. These requirements may be assessed by our instructors.
These industry standards are set forth by the FDA food code which is enforced by the Moore County Health Department, our advisory board members, and faculty of the Culinary and Pastry Arts Department.
Students must be able to:
- Lift and move, without assistance, cookware typically found in a commercial kitchen.
- Lift and move stock and supplies up to 50 pounds.
- Stand and move about a kitchen and/or laboratory for up to 8 hours.
- Complete cleaning responsibilities requiring stooping, bending, and climbing.
- Move freely, quickly, and safely in a close environment.
- Work in coordination with faculty and fellow students at all times.
- Maintain a professional manner in all situations.
- Pour and handle liquids, including hot liquids.
- Safely handle hot foods.
- Perform repetitive tasks required in a commercial kitchen.
- Use a hand-held fire extinguisher.
- Set up and break down mop bucket
- Set up and break down dish machine
- Take trash and recycling out and re-line bins
- Set up 3 compartment sink.
- Finding, identifying, and using tools and equipment to safely perform these tasks.
- Locating and identifying certain chemicals and using them safely and correctly.
- Safely and accurately store and stack items in the cooler according to FDA Code listed in the servsafe text.
- Other tasks as needed.
This is not a comprehensive list and may be added to at any time.
Students are required to complete a cooperative work experience related to their program of study where they work for an approved employer. Classroom learning is integrated with work experience allowing career selection evaluation, the demonstration of marketable skills and satisfactory performance of work-related competencies.
Estimated Program Expenses
|ITEM||IN-STATE COST||OUT-OF-STATE COST|
|Student Activity Fee||$175.00||$175.00|
|General Education Course fees||$0-100.00||$0-100.00|
|Additional Program fees||$400.00||$400.00|
*Program credit hours: 70 – $76.00 per credit hour in-state tuition, $268.00 per credit hour out-of-state tuition.
Martin Brunner CHE, CEPC
Professor, Program Coordinator Baking and Pastry Arts
113 Little Hall