Baking and Pastry - Non-Apprenticeship Option

 

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Prepare for an Exciting Career in Baking

Baking and Pastry students

Westmoreland offers a degree and a diploma in Baking and Pastry. This curriculum is designed to prepare students for various positions in the baking industry.

What Will I Learn?

The program of study provides students with skills necessary for
the production of a wide range of bakery products, including:

  • Yeast rolls, breads, pies, tarts, cookies, doughnuts
    and frozen desserts based on local, regional and international
    traditions and diversity
  • Cakes, cookies and centerpieces
  • Pastry items and confectionery items

This program is accredited by the American Culinary Federation
Education Foundation Accrediting Commission (ACFEFAC). 

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

  • Student graduation rate: 16.7%
  • Student job placement rate: 100%
  • Students eligible to obtain ACF certification by graduation: None