Baking & Pastry Arts
HOSPITALITY AND TOURISM: BAKING AND PASTRY ARTS
Program’s Mission Statement
The Baking and Pastry Arts Program is committed to provide a quality educational program to the student emphasizing essential skills, knowledge, and the need for desirable work habits and attitudes. The program is flexible enough for teaching specialties, seeking basic job preparatory skills or for upgrading those in the trade.
This course has clearly stated objectives, defined content relevant to these objectives and the current needs of business and industry. Students are evaluated based on the program objectives and content. Academic competencies and occupational skills are integrated into the course.
The instructional course provides instruction in the competencies essential to the success of students in the hospitality and tourism career cluster. This includes job knowledge, skills, work habits, industry standards, professional attitudes, employability skills, basic management skills and nutrition.
To develop skill proficiency, sufficient practice is provided with equipment and materials like those currently used in the industry.
Laboratory activities are instructed in similar ways that are current in the work place.
Students are instructed to emulate the current professional conditions in the industry.
The Baking and Pastry industry is seeking employees who are competent and able to work under stressful, loud and a fast pace environment.
Instruction in the classroom is effectively organized by course outlines, lesson plans, competency tests, and applied information technology. A systematic objective and equitable method is used to properly evaluate student achievements based on required competencies. Each work-based activity has a written instructional plan for students specifying the objective, experiences competencies, and evaluations that are required to achieve proficient skills and industry standardization
- 16 years of age or older and not currently enrolled in another Miami-Dade County Public School
- Occupational interest
Length of Program
The entire program is 600 hours, but students can earn a certificate at the completion of the following OCP’s:
OCP A (Pastry Cook/Baker) 300 hours
(articulate toward Commercial Food Program)
OCP B (Pastry Chef/Head Baker) 300 hours
Minimum basic-skills grade levels required for awarding a Full Program Completion Certificate are 9th grade in Math, Reading and Language on the TABE Test, and/or passing of an industry Certification exam.
- Assistant Head Baker
- Assistant Pastry Chef
- Pastry Cook
- Dessert Maker
- Cake Decorator
The Safe Serve Industry Certification is highly recommended to take advantage of the best industry employment opportunities at the local State, and National level.
According to pay-scale compensation reports for consumers and businesses in the state of Florida, a baker’s salary ranges from $18,044 to $34,539 per year. Education, experience, and the type of facility are factors that determine the salary.
Financial aid is available to eligible students and eligible programs.
Applications and information regarding financial aid resources may be obtained from the Financial Aid Office.
The Federal PELL Grant, Federal Supplemental Educational Opportunity Grant (FSEOG), are some forms of aid offered. To be eligible a student must:
- A full registration fee is charge from the first day of the trimester throughout the 21st
- Seventy-five percent of the fee is charged from the 22nd through the 45th
- Fifty percent of the fee is charged from the 50th day through the end of the trimester.
- Students registering for short-term classes will pay a course fee based upon the duration of the course and the total hours of the class.
For more information please see your Financial Aid Officer.
The Federal PELL Grant, FSEOG are all based on financial need and are determined by a student’s Expected Family Contribution (EFC). Additional resources such as Vocational Rehabilitation, South Florida Workforce, SAVES, etc. can assist students through their vocational programs for those who qualify. Please see those individual agencies to determine eligibility.