Baking and Pastry
Classes start on January 13
Credits
71
Duration
12 months
Following the curricular sequence
The Baking and Pastelería Diploma Program offers students the theoretical and practical knowledge required to work in the industry. Students will learn to create, prepare, and attractively present a variety of stand-alone desserts, bread-based products, and common or special baking recipes, pastries, and sweets.
Programmatic Accreditation
- ACF / ServSafe
Outstanding Courses
- Cuisine, Culture & Kitchen Organization
- Sanitation & Allergens
- Introduction to Baking
- Food & Beverage Inventory/Cost Control with Math
- Advanced Baking, Pasteles, and Panes
- Baking & Pastry Lab
- Chocolate Confections
- Sugar Arts & Confections
- Cake Decoration
- Hospitality Supervision & Management
- Facility Menu Planning, Nutrition & Development
- Baking Externship
Possible Employment Opportunities
- Baker
- Bread Maker
- Baked Goods Production Prep Technician
- Production Technician
- Pastry Maker
- Catering Food Service
- Bakery Owner and Operator
License or related certification
Students are eligible to sit for the following certification exams:
ServSafe® Food Manager
ServSafe® Allergens
Campus
Admission requirements
- High School Diploma or a recognized equivalent
*These examples are intended to serve only as a general guide of possible employment opportunities. There are many factors that determine the job an individual may obtain, and Florida Technical College cannot guarantee its graduates any particular job.Some positions may require license or other certifications. We encourage you to research the requirements for the particular position you desire. The Baking and Pastry Diploma program is taught 100% in English or 100% in Spanish. The Baking and Pastry Diploma program is accredited by the American Culinary Federation Education Foundation’s Accrediting Commission. Program availability varies by campus.
