Baking & Pastry Arts

Program Objective

The Mission of the Baking and Pastry Arts Program is 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.

Program Content

The 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 similar to 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.

Admission Requirements

  • 16 years of age or older and not currently enrolled in any K-12 program
  • Occupational Interest

Program Hours

  • Monday – Friday from 8:00 a.m. to 1:00 p.m.
  • Monday – Thursday from 5:15 p.m. to 9:30 p.m.

Completion Requirements

The entire program is 600 hours, but students can earn a certificate at the completion of the following OCPs:

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 or pass an Industry Certification. Additional information can be provided by student services.

Students are expected to complete program competencies.

Employment Opportunities:

  • Assistant Head Baker
  • Assistant Pastry Chef
  • Pastry Cook
  • Dessert Maker
  • Cake Decorator

Salary

According to the 2017 Bureau of Labor Statistics the median pay for a Baker was $25,690 or $ 12.35 per hour.

Program Cost

  • In-state residents – $2.56 per hour (Subject to change)
  • Out of state resident – $10.25 per hour (subject to change)
  • $15.00 application fee per trimester
  • Material fee – Varies by program
  • Identification fee – $5.00 per trimester
  • Liability insurance fee – Varies by program
  • Students must purchase books/kits and or uniforms, if applicable.

 

RMEC & TC adheres to a policy of non-discrimination and strives to provide equal opportunity to all potential students.

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