Baking and Pastry Arts

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The mission of this program is to prepare students for entry level positions in the commercial baking field.


The content includes but is not limited to preparation, presentation, and serving of a wide variety of baked and dessert goods; leadership, communication skills, employability skills, and safe/efficient work practices are also covered. This coursework prepares students for employment in the food service/hospitality industry in positions such as: in a pastry kitchen as Bakers and Chefs, Essential baking preparation, Essentials of the hospitality industry, Kitchen sanitation and workplace safety.

Occupational Completion Points (OCPs)

This program is a planned sequence of instruction consisting of two occupational completion points. OCPs provide a student with early completion training options linked to employment opportunities established by the Florida Department of Education based on the Standard Occupational Classification (SOC) system and accepted industry titles.

Academic Skill Level Required to Complete the Program

Grade 9 math, language and reading.

N100600 OCP Postsecondary Program of Study 600 Hrs
FSS 0090 A Pastry Cook/Baker 300
FSS 0091 B Pastry Chef/Head Baker 300

Program Overview

Program Overview

Industry Certification/Licensure

By the completion of the program, students will have taken the following certification exams from Certified Food Protection Manager, ServeSafe®.


Program Cost

  • $3,089.95
Tuition and Fees


Start Date

January 7, 2020

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