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 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.

Program Details

Campus: City, North
HS or HSE Diploma


Prospective Baking and Pastry Arts Certificate Program students must meet with a department adviser before registration. Prospective students are encouraged to take the Math Placement Test during the semester prior to enrollment. It is strongly recommended that students testing into MT 001 or MT 003 register for and complete that class with a grade of "C" or better the semester before registration in the program. MT 006 is a co-requisite, but not a required class, for HC 110 Hospitality Math in the Baking and Pastry Arts curriculum. Food preparation and service uniforms are required for all laboratories and kitchens. 


Graduation Year Number of Program Graduates Employment Rate Number of Students obtaining
entry level certification by graduation
2016 11 100% 11
2017 8 100% 8

The program is accredited by American Culinary Federation Education Foundation, Inc., 180 Center Place Way, St. Augustine, FL 32095, (904) 824-4466, www.acfchefs.org.


 

For more information:
Kristin Goss, City Campus
Room 464
121 Ellicott Street
Buffalo, NY 14203
(716) 851-2886

Jacqueline Bamrick, CEC, AAC, Department Chair, North Campus
Room S150
6205 Main Street
Williamsville, NY 14221
(716) 851-1035