Erie Community College, State University of New York

BAKING AND PASTRY ARTS

Program Description

Retail and in-store baking is a growing part of the food service-hospitality industry. The Retailer’s Bakery Association recently reported annual sales of over $18 billion, which does not include the baking done in hotels, restaurants and private clubs, where the clientele expects more “scratch” or “finished” baked goods produced on the premises.

The Baking & Pastry Arts certificate program is designed to equip the student with the necessary skills to be hired in a supermarket or retail bakery, as well as assist a Pastry Chef in a hotel, restaurant, or club. Also, many students have found baking to be an ideal way to start a career or small business on a part-time basis, sometimes out of their own homes.

For the 100 hours of required field experience, the department makes every effort to place the student in the type of commercial baking environment most closely resembling the student’s desired career path; whether it be a sophisticated club, small retail bake shop, larger commercial operation or white tablecloth restaurant.

Scholarships

The Statler Foundation Scholarship
New York Restaurant Association Scholarship
American Culinary Federation of WNY

Certificate: Baking and Pastry Arts
Hegis: 5404
Curriculum Code: 1415
Total Certificate Credits: 32.0
Campus Location: City
Business and Public Service Division