Robeson Community College
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Baking and Pastry Arts

This curriculum is designed to provide students with the skills and knowledge required for employment in the baking/pastry industry, including restaurants, hotels, independent (bakeries)/pastry shops, wholesale/retail markets, and high-volume bakeries, and or further academic studies.

Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism.

Food and hospitality services represent one of the fastest-growing segments of our economy. The industry is booming with restaurants, hotels, caterers, resorts, health and wellness facilities, and entertainment venues of all kinds opening to serve our growing population. Pastry Chefs and head cooks work in these food service facilities and establishments, along with many others, where food and hospitality services are provided. (Bureau of Labor Statistics).

CAREER OPTIONS

Graduates should qualify for entry-level positions, such as:

  • Pastry/ bakery assistant
  • Area pastry chef
  • Assistant pastry chef.
ESSENTIAL SKILLS
  • Highly motivated to work with young children
  • Strong sense of ethical behavior
  • Ability to work well with others
  • Effective oral, written and communication skills.
Baking and Pastry Arts (A55130)

This curriculum is designed to provide students with the skills and knowledge required for employment in the baking/pastry industry, including restaurants, hotels, independent (bakeries)/pastry shops, wholesale/retail markets, and high-volume bakeries, and or further academic studies.

Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism.

Coursework includes specialty/artisanal breads, deserts/pastries, decorative work, high-volume production and food marketing.

Graduates should qualify for entry-level positions such as pastry/bakery assistant, area pastry chef and assistant pastry chef. American Culinary Federation certification may be available to graduates.

The Baking & Pastry Arts AAS Degree is a 67 credit hour program.

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Ingram, James

Culinary, Baking and Pastry Arts, and Hospitality Management Program Director | Building 14
Email: jingram@stefanwerc.com
Phone: (910) 272-3490

Oxendine, Jordan

Culinary, and Baking and Pastry Arts Instructor | Building 14
Email: joxendine@stefanwerc.com
Phone: (910) 272-3432

Forsberg, Guy

Culinary, Hospitality Management Instructor | Building 14
Email: gforsberg@stefanwerc.com
Phone: (910) 272-3430