The Baking & Pastry Arts certificate program is designed to prepare graduates for employment in retail deli-bakeries, pastry and bakery shops, commercial bakeries, and hotel and resort bakery and pastry kitchens. Hands-on laboratory courses include scratch and convenience baking, cake decoration, sugar and chocolate specialty work and deli-bakery management. The program also includes classes in cost control, marketing, sanitation, menu planning/nutrtion, and personnel management.
Baking & Pastry Arts is designed to be a Certificate program. Graduates will be prepared to directly enter the workforce without the need for additional formal education. There are several associate degree granting programs around the country in baking and/or pastries with which this program may articulate. They include the Culinary Institute of America, Johnson and Wales, California Culinary Academy, and the National Center for Hospitality Studies.
GRCC offers two associate degree granting programs in Culinary Arts and Culinary Management. Credits earned from courses within the GRCC Baking & Pastry Arts program may be applied to either of these programs.
The course sequencing is presented as a guide only. Courses may be taken in any order, as long as all requirements (including prerequisites) are met. Throughout the Baking and Pastry Arts program, classes are usually offered starting in the early morning and continuing through late afternoon. Additionally, during the second half of the program there are two classes that are required starting in the early afternoon and continue late into evening. All culinary arts classes designated with CA are offered in blocks of seven weeks. Any class having 5 credits and 12.5 contact hours is a laboratory course that meets five hours per day, five days per week. Therefore two culinary lab classes can be taken in each semester.
Hands-on laboratory courses include scratch and convenience baking, cake decoration, sugar and chocolate specialty work and deli-bakery management. The program also includes classes in cost control, sanitation and personnel management.
This program is accredited by the American Culinary Federation Educational Foundation as an exemplary program.