Baking and Pastry Specialization
🧁 Is This a Good Fit for You?
🔍 Prerequisites: Baking & Pastry Specialization Program
Must be a Junior
This program may be a great fit if you:
✅ Are passionate about baking and interested in a career in food service
✅ Are creative, detail-oriented, and eager to make a difference in the culinary world
✅ Enjoy hands-on learning and want to gain real-world experience in baking techniques, pastry design, and kitchen operations
✅ Want to build essential skills for advanced culinary programs or entry-level employment in baking and pastry settings
If you're ready to explore the art and science of baking and take the first step toward a rewarding career in the culinary arts, this program could be the perfect fit.
Program Description
2 years – 6 credits – Advanced Career Education (ACE) Center at Hermitage
This program is designed to be completed in two years during the 11th and 12th grades.
Year 1 ( Junior Year)
Culinary Arts I (2 Credits): This course provides students with a foundational understanding of the food service industry and opportunities to build technical skills in food preparation and service. Students examine basic rules of kitchen safety and sanitation, of purchasing and receiving, and of fundamental nutrition. The curriculum incorporates math and science in culinary applications.
Catering/Banquet Specialization (1 credit): This Culinary Arts Specialization course provides students with skills and knowledge to pursue careers in the catering and banquet field. In a hands-on environment, students practice high-volume on- or off-site food production and event management, apply nutritional principles, plan menus, use business and mathematics skills, select and maintain food service equipment, and adhere to safety and sanitation standards. The curriculum continues to place a strong emphasis on science and mathematics knowledge and skills, critical thinking, practical problem-solving, and entrepreneurial opportunities within the field of culinary arts.
Year 2 ( Senior Year)
Culinary Arts II ( 2 Credits): Students continue to acquire a comprehensive knowledge of the food service industry while refining their technical skills. Students apply kitchen safety and sanitation, nutritional principles and advanced food-preparation techniques. Students complete work-based learning in venues such as an a-la-carte kitchen, dining room and catered functions.
Baking and Pastry Specialization ( 1 credit): This Culinary Arts Specialization course provides students with skills and knowledge to pursue careers in the food service industry. In a hands-on environment, students apply nutritional principles, plan menus, use business and mathematics skills, select and maintain food service equipment, and adhere to safety and sanitation standards. The curriculum places a strong emphasis on science and mathematics knowledge and skills, critical thinking, practical problem-solving, and entrepreneurial opportunities within the field of culinary arts.
Program Structure and Benefits
Comprehensive Training: The program offers training experiences and classroom instruction to high school students, helping to develop a well-prepared and passionate future culinary workforce.
Real-World Experience: Students will learn to utilize industry-level and commercial equipment, including dough sheeters, ice cream machines, hydrovection ovens, and a variety of mixers ranging from 6-quart to 60-quart capacities. Additionally, students in this pastry track will have the main responsibility for providing all baked desserts for catered events, both on-site and off-site. These high-quality work-based learning opportunities provide real-world experience and help students develop essential skills in baking and pastry arts.
Certifications: Students who complete the program are eligible to earn their ServSafe Manager, and Workplace Readiness Skills (WRS) certifications.
Dual Enrollment: Students can earn transferable college credits through our partnership with Reynolds Community College.
Instructor