Baking & Pastry Specialist Overview
If you are looking to start a food service career or add sweet treats to your resume, CVTC’s Baking & Pastry Specialist degree is the right choice! This one-year hands-on program is designed to teach you the technical skills to make everything from bread to desserts and the business knowledge to manage a bakery.
Spend time in CVTC’s state of the art culinary lab learning basic through advanced techniques, and learn the skills needed for a career in restaurants, bakeries, catering services, or starting your own business!
Baking & Pastry Specialist students will learn to:
- Execute basic bakeshop fundamental techniques
- Manage a bakery
- Master advanced bakeshop techniques
- Understand banquet and catering services
- Develop retail concepts
Save the Date
Earn credit for prior learning! Do you have previous educational or work experience in the field? You could be eligible to receive credit for prior learning. |
Career Opportunities
Baker
Pastry Specialist
Graduate Employers
Sam's Club
Just the Facts
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Baking & Pastry Specialist |
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Program Length |
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Delivery Method |
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Program Location |
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Start Months |
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Financial Aid Eligible |
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Estimated Program Cost
Learn more about the cost of attendance.
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Term 1 |
$ |
2,562 |
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Term 2 |
$ |
2,450 |
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Materials |
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1,295 |
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Books |
$ |
715 |
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License, Certificate, or Credential |
$ |
50 |
What are estimated program costs? Estimated Total: $7,072
Program Outcomes
CVTC graduates are ready for the workforce. Each year, we send our graduates the Graduate Follow-Up Survey asking several questions related to employment. Here are the program outcomes and job data.
// Program Scorecard$39K* Yearly Salary
Baking & Pastry Specialist professionals make an average starting salary of $38,942.
100% Continuing Their Education
100% of recent Baking & Pastry Specialist graduates have continued their education beyond this degree.
86 Regional Jobs
There are 86 job openings in the CVTC district for the Baking & Pastry Specialist industry.
* This wage is not specific to CVTC graduates. Wage estimates are based on entry-level positions and are gathered from Lightcast which is an economic modeling software that blends historical and projected industry and occupation trends within CVTC's 11-county district. Wage estimates are based on Occupational Employment Statistics and the American Community Survey.
Transfer
Credits to Other Institutions
Should you choose to continue your education after you leave CVTC, we have agreements in place with several institutions to ensure an easy transfer.
Program Courses
These are a few of the courses you will take in this program. Courses and the recommended sequence change from year to year; once you are enrolled in a program at CVTC you will be given a recommended course sequence that outlines what courses you should take and the order in which to take them.
You may search for available courses. If you are ever unsure of what courses to take, talk to your academic advisor. If you are looking for course information for previous years, check out our past catalogs.
Here are a few of the courses you can take in the Baking & Pastry Specialist program.
Sample Courses
Intro to Baking & Pastry
This introductory course covers the basic theory and fundamental skills used throughout the professional bakeshop and the production of high-quality products. Topics covered include the use of hand tools and equipment found in a bakeshop, as well as the exploration of baking and pastry ingredients and their functions. Students will explore and practice fundamental techniques such as creaming, blending, foaming, meringues, pre-cooked, cut-in, lamination, straight dough, custards, frozen desserts, chocolates, and sauces with an emphasis on fundamental production techniques. Students will also taste, evaluate, and present their products in class and through retail production.
Bakery Management
Bakery Management introduces students to the basic elements of operating a retail bakery. Topics will include start up considerations, Human Resources Management, Training, Bakery Operations, and Systems Development.
Advanced Baking & Pastry
This course will build upon the skills and knowledge you have developed during your introduction courses in the Baking and Pastry Program. Throughout this course you will apply advanced baking and pastry techniques in the operation of a restaurant open to the public, retail bakery, as well as developing new skills and understanding in banquets and catering, bakery management, and human resource management. During this course your class will have the opportunity to develop a retail concept.
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Apply NowRelated Programs & Certificates
Whether you're looking to continue your learning to another program or to gain continuing education credit, CVTC offers a variety of learning opportunities for students.
Degrees & Diplomas
Culinary Management, Associate Degree
Continue Your Learning
CVTC can help you achieve your learning goals whether you are looking to advance your career or enrich your personal life.
// Explore Continuing Ed OpportunitiesUnsure of which program you'd like to go into? Learn more about our Career Assessment to help narrow down your options.
Additional Admissions Resources
Admission Requirements
Each program requires specific requirements a student must meet to be considered for admissions to this program.
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We have compiled helpful tips and general information for students in this program.
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