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Baking & Pastry Arts

Baking & Pastry Arts (N100600)

This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality & Tourism career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the Hospitality & Tourism career cluster.

The content includes but is not limited to preparation, presentation, and serving of a wide variety of baked and dessert goods; leadership, communication skills, employability skills, and safe/efficient work practices are also covered. Laboratory investigations that include scientific inquiry, research, measurement, problem solving, emerging technologies, tools and equipment, as well as experimental, quality, and safety procedures are an integral part of this program. 

Upon completion of the program, students are encouraged to obtain the Certified Food Protection Manager (ServSafe ®) industry certification.  

Program content includes the following courses    

OCPs Title Course # Hours
A Pastry Cook/Baker FSS0090 300
B Pastry Chef/Head Baker FSS0091 300

                                                                                                                Program Length:       600 Hours      

Estimated Program Costs

Tuition: $1800

Books/Supplies: $500

Total: $2300




Program Times

Status Times Frequency
Full Time - Day 8:00AM - 1:30PM MTWRF
Part Time - Day 


                   NOT AVAILABLE

Part Time - Day
Full Time - Evening
Part Time - Evening


Instructor Contact Information

Phone: 850-941-6200 Ext. 2139


Location: Building 4, Room 402

Office hours: Monday through Friday 8:00AM - 1:30PM

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