Program Requirements Guide 2021-2022 Pastry and Baking CERTIFICATE Program Overview Program Faculty Program Start Dates Chefs and cooks prepare a variety of foods in Sara Johannes Fall many different environments, from preparation
[email protected] of a la carte (prepared to order) to banquets Course Sequence for hundreds of people. Responsibilities include Sean Jones sanitation, maintaining an accounting and
[email protected] Culinary Training at Saint Paul College is cohort Inventory control system, estimating the amount based and requires full time attendance. of food needed, purchasing food supplies, and Pierre Rabbia Students can expect to spend time on campus planning menus. Nutritional aspects of healthy
[email protected] about 4 days a week from 2:30pm to 8:30pm. cooking are increasingly incorporated into the This schedule may vary. Classes are offered in chefs menu. Nathan Sartain a sequential manner that allows students to build on their skills. For this reason, part-time This certificate will allow the student to gain
[email protected] attendance is not possible. sufficient knowledge and skill to become employable in a commercial baking and cake This certificate can only be started in the first (fall) decorating environment. Bakeries, pastry shops Professional Focus semester and completed in the second (spring) and candy shops are potential employers. This program offers a focused, hands-on, semester. Many large department stores, grocery stores, professional approach to baking breads, hotels and private clubs also hire our graduates. cakes and pastries, including development of First Semester (Fall) Entrepreneurs that are interested in having these marketable cake decorating skills.