Baking and Pastry Specialization

✅ What to Expect in This Course

📢 New in 2026–2027: Program‑specific course content will be weighted as Honors‑level coursework. See Program Coursework below for more details.

🔍 Prerequisites: Baking & Pastry Specialization Program

  • Must be a Junior

🧠 Learning & Coursework

This program focuses on the foundations of baking and pastry arts through a combination of classroom instruction and applied kitchen experiences. Coursework emphasizes ingredient function, baking techniques, food safety, and professional standards used in commercial baking and pastry environments. Students should expect a structured course that requires preparation, focus, and consistency.

🥐 Hands‑On Training & Production‑Based Work

Baking & Pastry is a hands‑on, production‑driven course taught in an active professional kitchen environment. Students regularly prepare baked goods using industry‑standard equipment, emphasizing precision, timing, and consistency.

As part of the curriculum, students are required to support at least three food‑service or catering events each nine weeks, which may occur before or after regular school hours. These required commitments mirror the production schedules and expectations of professional baking and pastry operations.

⚠️ Safety, Precision, & Kitchen Risk Awareness

Working in a professional baking environment carries inherent risks. Students are expected to follow all safety and sanitation procedures at all times when working with hot ovens, sharp tools, heavy equipment, and commercial appliances. Strict attention to directions, awareness of surroundings, and professional behavior are essential for maintaining a safe learning environment.

🏅 Student Leadership & Certifications

Students are expected to participate in FCCLA (Family, Career and Community Leaders of America), a Career and Technical Student Organization that supports leadership development, career preparation, and professionalism related to culinary arts, hospitality, and food service careers.

In addition to earning course credit, students will work toward industry‑recognized credentials, including:

These credentials allow students to graduate with documented skills, certifications, and career preparation—not just a grade.

👔 Professional Conduct & Daily Expectations

This program operates with expectations aligned to professional food‑service environments. Students are expected to:

  • Purchase specific work attire for daily wear when attending ACE classes and events

  • Display a visible ID badge at all times

  • Follow all kitchen dress, sanitation, and safety requirements

  • Demonstrate professional behavior, punctuality, accountability, and respectful communication

Baking and pastry arts require discipline, precision, and attention to detail. Students are expected to meet these standards daily, as individual actions directly affect safety, product quality, and program outcomes.

⬇️ Work attire sample images appear in the image carousel below

Culinary Baking & Pastry Work Attire

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students participate in compettive events in baking

Program Coursework

2 years (6 HS 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 (Honors): 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 (Honors): 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 (Honors): 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 (Honors): 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.

🏫 Dual Enrollment Notes

  • (OPTIONAL) Six transferable college credits through our partnership with Reynolds Community College may be offered.

  • Offerings are tentative and confirmed each semester.

Instructor