BAKING AND PASTRY ARTS
Program Description
Retail and in-store baking is a growing part of the food service-hospitality industry. The Retailer's Bakery Association recently reported annual sales of more than $18 billion, which does not include the baking done in hotels, restaurants and private clubs, where the clientele expects more "scratch" or "finished" baked goods produced on the premises.
The Baking and Pastry Arts certificate program is designed to equip the student with the necessary skills to be hired in a supermarket or retail bakery, as well as assist a Pastry Chef in a hotel, restaurant, or club. Also, many students have found baking to be an ideal way to start a career or small business on a part-time basis, sometimes out of their own homes.
For the 120 hours of required field experience, the department makes every effort to place the student in the type of commercial baking environment most closely resembling the student's desired career path; whether it is a sophisticated club, small retail bake shop, larger commercial operation, or white tablecloth restaurant.
Special Admissions Requirements/Prerequisites
Prospective Baking and Pastry Arts students are encouraged to take the Math Placement Test during the spring semester prior to enrollment. It is strongly recommended that students testing into MT001 register for and complete that class with a grade of "C" or better prior to fall registration in the certificate program.
Food preparation and service uniforms are required for all laboratories. Students may not be allowed in our inspected kitchens without proper uniforms.
Scholarships
- The Statler Foundation Scholarship
- New York Restaurant Association Scholarship
- American Culinary Federation of WNY
Certificate: Baking and Pastry Arts
Hegis: 5404
Curriculum Code: 1415
Total Certificate Credits: 32.0
Campus Location: City
Business and Public Service Division