Baking and Pastry, SD

Overview

Narrative

Baking and Pastry students will garner the skills and knowledge to create, prepare and attractively present a variety of desserts, breads and rolls. Students in this Specialized Diploma program have the opportunity to receive practical training in a modern commercial kitchen. During this 3 (three) semester part-time program, students will be prepared for entry-level positions in the baking and pastry industry.

Features

NCC continues to raise the bar in baking and pastry excellence by combining hands-on experiences with quality faculty instruction. Through use of traditional and specialty recipes, students will produce a variety of desserts, bread-based products, pastries, and sweets. Students should expect to progress from entry-level skills to advanced techniques in both classical and modern baking and pastry applications.

This part-time night/weekend program will allow students to take two (2) seven week accelerated courses and one (1) 14 week course per semester. Fall and Spring 7 week classes run two days per week and one Saturday. During the Summer class hours are extended due to a shortened semester.

Requirements

Attend the Culinary Department Orientation prior to the start of classes.

Career Potential

• Pastry Cook

• Baker

• Wedding Cake Designer

• Assistant Pastry Chef

• Bakers Assistant

• Bakery or Pastisserie Owner/Operator