This component of practical application of inventory control, operations analysis and purchasing underscore production exercises throughout the program. Computer and manual reporting, receiving and storage of goods and hands-on purchasing for multifaceted operation are key management segments. Students gain practical experience in personnel management and human relations during everyday dining room and kitchen operation. Pastry and Specialty Baking Students learn entry level skills and progress to advanced techniques with practical laboratory experience in high quality pastry production focusing on European type products, including confections and display work. We accept 25 new students into this program every quarter.
Enrollment is on a first-come first served basis.
Refer to the quarterly calendar for dates and deadlines. We accept up to 10 new students in Pastry each quarter. Enrollment is on a first-come first serve basis. Please see the college catalog description of certificate requirements . Please see the college catalog description of A.A.S. requirements .