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Baking and Pastry, Vocational Certificate

Program Information

Vocational Certificate - Code 1034 - Catalog 2017/2018

Costa Magoulas, Dean, 386-506-3578, Costa.Magoulas@daytonastate.edu

Lisa Allen, Program Advisor, 386-506-3946, Lisa.Allen@daytonastate.edu

Program Mission, Description, and Outcomes

Mission:

The Baking and Pastry Program at Daytona State College is committed to providing a quality education incorporating both theory and practice in order to prepare professionally responsible and capable individuals who will demonstrate value to employers within the hospitality industry. Additionally, our mission is to provide the hospitality industry with leaders who will make meaningful contributions to both the industry and their communities.

Description:

This program will prepare students for employment in the retail and wholesale bakery segment of the food service industry. This program is designed to teach students specific skills in the techniques and methods of planning, and production of baked goods. Students will learn industry standards of quality and quantity. An additional bonus for students in the Culinary Management AS program, if they choose to complete the Baking & Pastry Certificate, is the increased marketability of this additional skill set.

Outcomes:

Graduates of the program will be able to:

  1. Prepare students to enter into entry-level positions within the wholesale and/or retail bakery segment within the foodservice industry.
  2. Meet the needs of all students, traditional and non-traditional, by providing a curriculum that not only addresses industry needs, but supports the students' growth within the college community.
  3. Provide students with an educational environment that encourages critical thinking and problem solving and encourages active learning to take place. 
  4. Promote ethical decision making through conscientious action toward peers, the college, the community, environmental issues and multicultural understanding. 
  5. Create an atmosphere that fosters student retention and encourages progress towards completion of their certification.

Note: This program is eligible for federal financial aid and state bright futures.

Approximate Additional Costs

Program Tuition and Fees: $1,645*

Access Fee: $25 ($1.26 per credit)

Assessment Fee: $33

Lab Fees: $1,200

Textbook Estimate: $285

Uniform: $150

Pastry Kit: $270

*In-state tuition only; out-of-state tuition will be higher.

Financing Options: All students are encouraged to apply for federal and state student financial assistance by completing the FAFSA at http://www.fafsa.gov. For more information on grants, loans and work programs available please see the Office of Financial Aid webpage at http://www.daytonastate.edu/finaid. Students are also encouraged to apply for one of the many Daytona State College Foundation scholarships offered each semester. For more information see: http://www.daytonastate.edu/scholarships.

Additional Admission Requirements

Students who do not have a standard high school diploma/GED may be eligible for admission, on an alternative basis, to this program if they meet the following criteria:

  1. Take the Test of Adult Basic Education (TABE) which measures reading, English and math skills, and achieve specified minimum scores.
  2. Meet with a counselor/advisor for placement test evaluation to receive advice on course selection and registration.
  3. Students who do not have a standard high school diploma/GED cannot receive student financial aid.

Careers

Baker, Pastry Chef, Wedding Cake Specialist, Retail or Wholesale Bakeshop Manager.

The following information is required by federal regulations to be provided to students for all vocational and certificate programs. Additional information on the career, job, or salary potential can be found at http://www.onetonline.org.

Program Length: The typical length of this program is three (3) semesters (36 weeks) for a full-time student, with 68% graduating within 3 semesters for 2014-15. The Florida Education and Training Placement Information Program (FETPIP) lists the placement rate (2013-14) for this field at 62%.

For additional career information, please see:

http://www.onetonline.org/link/summary/51-3011.00

For additional information on wages, trends and career videos:

http://www.careerinfonet.org/occ_rep.asp?next=occ_rep&Level=&optstatus=111111111&jobfam=51&id=1&nodeid=2&soccode=513011&stfips=12&x=34&y=16

Note: Need help preparing for your job search? Login to Daytona State's Career Services Online (CSO) to create your personal career account, or email your Daytona State College Career Advisor.

Program Specific Courses

HMV0103Pastry I

75

HMV0104Advanced Pastry

75

FSS0070Artisan Breads

75

FSS0071Cakes and Petit Fours

75

FSS0072Desserts Production and Presentation

75

FSS0291Chocolate and Pastillage and Sugar

75

HMV0145Wholesale Bakeshop Production

75

HMV0146Retail Bakeshop Production

75

Sample Program of Study

1st Semester

HMV0103Pastry I

75

HMV0104Advanced Pastry

75

FSS0070Artisan Breads

75

FSS0291Chocolate and Pastillage and Sugar

75

2nd Semester

FSS0071Cakes and Petit Fours

75

FSS0072Desserts Production and Presentation

75

HMV0145Wholesale Bakeshop Production

75

HMV0146Retail Bakeshop Production

75

TOTAL VOC. HRS. 20.00
TOTAL CONTACT HRS. 600.00

Note: Sequence of courses may vary. Check catalog course descriptions for requisite requirements.