Baking and Pastry - Apprenticeship Option

 

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Earn While You Learn in the Baking & Pastry Apprenticeship Program

Baking and Pastry students

The baking and pastry apprenticeship program is accredited as Exemplary through the American Culinary Federation Education Foundation.

What Will I learn?

This curriculum is designed to prepare students to:

  • Prepare yeast rolls, breads, pies, tarts, cookies, doughnuts
    and frozen desserts based on local, regional and international
    traditions and diversity
  • Prepare and decorate cakes, cookies and centerpieces
  • Prepare pastry items and confectionery items
  • Demonstrate basic food preparation skills with additional
    attention to food cost
  • Design and prepare artistic showpieces and centerpiece
  • And more!

How it Works

This apprenticeship program, which is sponsored by The American Culinary Federation Laurel Highlands Chapter (ACFLHC) and Westmoreland, is a cooperative program that combines 63 credits of academic course work with 4,000 hours of supervised on-the-job training in a participating restaurant, club, hotel, institution, resort or wholesale/retail bakery for an associate degree. The diploma program requires 45 credits of course work.

Classes are scheduled so that students have a sufficient block of uninterrupted time to complete their 40-hour week. Academic work can be completed as a full-time student in two years or as a part-time student over a period of three years.

At the completion of the program, students may apply for certification with the ACF.

The baking and pastry degree apprenticeship option may be completed through a partnership with Nemacolin Woodlands Resort or Seven Springs Mountain Resort as well as other approved apprenticeship sites.

Career Opportunities

Graduates of the baking and pastry program may accept positions as: pastry cook, pastry chef, executive pastry chef, baker, cake decorator, baking sales representative, institutional baker/ pastry chef, retail baker/pastry chef, wholesale baker/pastry chef, production supervisor, food batch maker, operations manager, sales representative or training specialist.

Program Outcomes and Success Measures

Baking/Pastry, AAS (Apprenticeship & Non)

  • Student graduation rate: 44%
  • Student job placement rate: 93%
  • Students eligible to obtain ACF certification by graduation: 2

Baking/Pastry, AAS (Apprenticeship & Non)

  • Student graduation rate: 50%
  • Student job placement rate: 100%
  • Students eligible to obtain ACF certification by graduation: 2