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Baking and Pastry Arts, A.S. Certificate

Program Information

A.S. Certificate - Code 082600 - Catalog 2019/2020

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 Arts 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 and Pastry Arts certificate, is the increased marketability with this additional skill set.

Outcomes:

Graduates of the program will be able to:

  1. Demonstrate basic and advanced techniques used in pastry and baking.

  2. Apply sanitation procedures that comply with FDA principles and requirements.

  3. Demonstrate skills needed for employment within a professional baking and pastry business.

  4. Interpret basic nutrition principles and how they impact customers’ dietary restrictions.

  5. Utilize multiple baking and cooking techniques to create pastries, desserts, artisan breads, and chocolates.

Financial Aid

This program is eligible for federal financial aid and state Bright Futures Scholarship Program.

Financing Options: All students are encouraged to apply for federal and state student financial assistance by completing their FAFSA at http://www.fafsa.gov. For more information on grants, loans and work programs available 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://daytonastate.edu/scholarships.

Approximate Additional Costs

Program Tuition and Fees*: $3,583

Access Fee: $39.20 ($1.12 per credit)

Assessment Fee: $34

Lab Fees: $1200

Uniforms: $75

Pastry Kit: $270

Textbook Estimate: $285

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

Careers

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/link/summary/51-3011.00

Program Length: The typical length of this program is three (3) semesters (36 weeks) for a full-time student. The Florida Education and Training Placement Information Program (FETPIP) lists the placement rate (2016-17) for this field at 60%.

Job titles for this certificate are Baker, Pastry Chef, Wedding Cake Specialist, Retail or Wholesale Bakeshop Manager. 

For additional information on wages, trends and career videos: https://www.careeronestop.org/Toolkit/Careers/Occupations/occupation-profile.aspx?keyword=Bakers&onetcode=51301100&location=DAYTONA%20BEACH,%20FL.

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

FOS1201Sanitation and Safety

3

HFT1000Introduction to Hospitality Industry

3

HFT2454Hospitality Purchasing and Controls

3

FOS2161Specialty Artisan Breads

4

FOS1141Introduction to Cakes

3

FOS1142Pastry Fundamentals

3

FOS1151Nutritional Baking

3

FOS2140Chocolate and Confections

3

FOS2145Dessert Production and Presentation

4

FOS2146Advanced Cakes

3

FOS2147Advanced Pastry Techniques

3

Sample Program of Study

1st Semester

FOS1201Sanitation and Safety

3

FOS1141Introduction to Cakes

3

FOS1142Pastry Fundamentals

3

FOS2161Specialty Artisan Breads

4

2nd Semester

FOS1151Nutritional Baking

3

FOS2146Advanced Cakes

3

HFT1000Introduction to Hospitality Industry

3

HFT2454Hospitality Purchasing and Controls

3

Summer Semester

FOS2140Chocolate and Confections

3

FOS2145Dessert Production and Presentation

4

FOS2147Advanced Pastry Techniques

3

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

Total Credit Hours: 35