Costa Magoulas, Dean, 386-506-3578, Costa.Magoulas@daytonastate.edu
Lisa Allen, Program Coordinator, 386-506-3946, Lisa.Allen@daytonastate.edu
Program Overview
Mission:
The Baking and Pastry Arts Certificate prepares students for employment in the baking and pastry segment of the hospitality industry through a curriculum that integrates theory and hands-on production. The program develops skilled professionals who contribute to the hospitality industry and their communities.
Description:
This program prepares students for employment in retail and wholesale bakery operations. Students learn techniques and methods for planning and producing baked goods, pastries, artisan breads, and desserts. Instruction emphasizes industry standards for quality, production, and sanitation.
Students completing this certificate enhance employability within culinary and hospitality environments.
Outcomes:
Graduates of the program will be able to:
- Demonstrate basic and advanced pastry and baking techniques.
- Apply sanitation procedures consistent with FDA guidelines.
- Demonstrate skills for employment in professional baking environments.
- Apply nutrition principles to meet dietary restrictions.
- Produce pastries, desserts, artisan breads, and chocolates using industry techniques.
Completion Requirement:
- Earn a grade "C" or better in all program-specific and prerequisite courses.
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 the FAFSA at
studentaid.gov/h/apply-for-aid/fafsa.
For more information on grants, loans, and work programs available, please see the Office of Financial Aid webpage at
daytonastate.edu/financial-aid/.
Students are also encouraged to apply for one of the many Daytona State College Foundation scholarships offered each semester. For more information, see:
daytonastate.edu/scholarships/.
Career and Labor Market Information
Graduates may pursue employment in Baking and Pastry Arts-related fields, including roles such as Baker, Pastry Cook, Bakery Supervisor, Food Service Manager. In the Brevard-Flagler-Volusia workforce region, approximately 3,420 workers are employed in these occupations, with an average annual salary of $53,810 and 274 annual job openings.
| SOC Alignment |
35-1011 – Chefs and Head Cooks
35-1012 – Food Service Managers
|
| Demand Alignment |
Aligned to Region 27 labor-market demand data used for catalog review |
| Average Hourly Wage |
$25.87 |
| Average Annual Salary |
$53,810 |
| Annual Job Openings |
274 |
| Regional Employment |
Approximately 3,420 employed |
Occupational Overview: Prepare baked goods, pastries, desserts, and related food products while supporting production, sanitation, inventory, and food service operations.
Wage Distribution: 10th percentile: $34,260 | 50th percentile: $53,810 | 90th percentile: $78,440.
Data Sources: CareerSource Brevard Flagler Volusia Regional Demand Occupations List; FloridaCommerce Employment Projections Region 27; BLS OEWS Deltona–Daytona Beach–Ormond Beach MSA; SOC 35-1011 and 35-1012.
Note: It is never too early to prepare for your career. Log in to the Daytona State Career Services Student Job Board to create your account, submit your resume for review, search for employment opportunities, and practice your interviewing skills through Big Interview. For assistance, contact Career Services to connect with a Career Advisor.
Program Specific Courses
35 Credits
| FOS1201 | Sanitation and Safety | 3.00 |
| HFT1000 | Introduction to Hospitality Industry | 3.00 |
| HFT2454 | Hospitality Purchasing and Controls | 3.00 |
| FOS2161 | Specialty Artisan Breads | 4.00 |
| FOS1141 | Introduction to Cakes | 3.00 |
| FOS1142 | Pastry Fundamentals | 3.00 |
| FOS1151 | Nutritional Baking | 3.00 |
| FOS2140 | Chocolate and Confections | 3.00 |
| FOS2145 | Dessert Production and Presentation | 4.00 |
| FOS2146 | Advanced Cakes | 3.00 |
| FOS2147 | Advanced Pastry Techniques | 3.00 |
Sample Program of Study
1st Semester (Fall)
2nd Semester (Spring)
| FOS1141 | Introduction to Cakes | 3.00 |
| FOS2146 | Advanced Cakes | 3.00 |
| HFT1000 | Introduction to Hospitality Industry | 3.00 |
| FOS2147 | Advanced Pastry Techniques | 3.00 |
3rd Semester (Fall)
| FOS2140 | Chocolate and Confections | 3.00 |
| FOS2145 | Dessert Production and Presentation | 4.00 |
| HFT2454 | Hospitality Purchasing and Controls | 3.00 |
Total Credit Hours: 35