Program Overview

Major ID: 376C

Program Start Dates: Fall

Chefs and cooks prepare a variety of foods in many different environments, from preparation of a la carte (prepared to order) to banquets for hundreds of people. Responsibilities include sanitation, maintaining an accounting and Inventory control system, estimating the amount of food needed, purchasing food supplies, and planning menus. Nutritional aspects of healthy cooking are increasingly incorporated into the chefs menu.

This certificate will allow the student to gain sufficient knowledge and skill to become employable in a commercial baking and cake decorating environment. Bakeries, pastry shops and candy shops are potential employers. Many large department stores, grocery stores, hotels and private clubs also hire our graduates. Entrepreneurs that are interested in having these skins to support their own plan are also welcome.

A good general education, good reading ability, and a working knowledge of mathematics is important so that students can interpret weights and measures, calculate recipes, and understand cost control, inventory control and forecasting.

Career Opportunities

According to the 2020 Bakery Industry Analysis - American Bakers Association, North America and Europe lead the world bakery industry. Bakery products make up 2.1% of the gross domestic product of the United States. Over 30 billion in revenues and nearly 800,000 individuals working in commercial or retail bakeries/pastry shops in the United States. Experts project the market to grow at a rate of 2.5% annually for the next 5 years with the production and consumption of goods being influenced mostly by food trends.

Opportunities are available in hotels, restaurants, resorts, clubs, catering and corporate dining, government and school kitchens. Institutional opportunities include health care, schools, corporations, and government facilities. Culinary Arts careers can lead in many different directions such as hospitality management, sales, product development, or owning your own business.

Program Outcomes

1. Graduates will demonstrate professional skills of a Certified Pastry Culinarian.
2. Graduates will apply learned pastry skills to any working pastry shops or commercial bakery settings.
3. Graduates will demonstrate the best practices in baking production in accordance with the National food Safety and Sanitation guidelines.
4. Graduates will create, write and cost pastry recipes.
5. Graduates will compose a post-graduation career trajectory plan in food & hospitality industry (choice content goal).

Program Faculty

Sara Johannes
sara.johannes@saintpaul.edu

Sean Jones
sean.jones@saintpaul.edu

Pierre Rabbia
pierre.rabbia@saintpaul.edu

Nathan Sartain
nathan.sartain@saintpaul.edu

Professional Focus

This program offers a focused, hands-on, professional approach to baking breads, cakes and pastries, including development of marketable cake decorating skills.

Transferable Credits

Credits completed in the Pastry and Baking Certificate program apply to the Culinary Arts Diploma and AAS Degree programs.

Textbook and Supply Costs

Students should expect to spend approximately $1,000.00 for books, uniform, and culinary supplies. This cost is in addition to the cost of tuition and fees.