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 more than $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 and 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 120 hours of required field experience, the department makes every effort to place the student in the type of commercial baking environment-whether a sophisticated club, a small retail bakery shop, a white tablecloth bistro or a large commercial operation-that most closely resembles the student's desired career path.