Baking and Pastelería

Diploma
Residential
English

Program Description

The Baking and Pastry Diploma Program offers students the theoretical and practical knowledge required to work in the industry. Students will learn to create, prepare, and attractively present a variety of stand-alone desserts, bread-based products, and common or special baking recipes, pastries, and sweets.

DISCLAIMER: In response to the coronavirus (COVID-19), this program is temporarily delivered 100% online.  When the Florida Commission for Independent Education’s approval for temporary distance education ends, the remainder of the program will revert to in-person teaching on campus.
For more information, please see the catalog or speak with a school representative.

Possible Employment Opportunities *

  • Bakers
  • Baked goods production prep technician
  • Bread Maker
  • Production Technician
  • Pastry Maker
  • Catering Food Service
  • Bakery owner and operator

Credential Earned

Baking and Pastry Diploma

Related Certifications

  • ServSafe® Food Manager
  • ServSafe® Food Allergens

Duration of the Program

12 Months | 71 Quarter Credits
Total Contact Hours: 1005
Lecture Hours: 460
Lab Hours: 420
Externship Hours: 125

Core Courses

Cuisine, Culture & Kitchen Organization

This course provides an introduction to the food service industry that examines gastronomic history, basic industry terminology, and the role that modern chefs play in the community, as well as their duties and responsibilities. Students will also examine the equipment and utensils used in food service operations and identify basic ingredients and their applications.

Sanitation & Allergens

In this course, students will analyze basic principles of sanitation, safe food handling, and workplace safety as they relate to the flow of food in foodservice operations. They will also examine potentially harmful allergens and foodborne pathogens that can be the result of cross-contamination. Additionally, students will demonstrate knowledge of food safety regulations and standards, including prevention of workplace hazards and staff training.

Introduction to Baking

This course will cover the fundamental principles of baking. Students will examine occupational and industry terminology, product and ingredient identification, baking equipment and utensils, and elaboration processes. They will learn about and practice the production of breads, quick breads, cookies, pies, and tarts. Emphasis will be placed on the application of safety and hygiene measures during the production process. Furthermore, students will be able to practice the skills acquired by completing practical lab exercises.

Prerequisite: CUL1121

Food & Beverage Inventory/Cost Control with Math

This course provides students an understanding of food service math. They will use these math skills to calculate yield percentages, determine portion costs, and adjust the yield of a recipe. Students will also learn how to convert US measurements into metric measurements. Students will apply the math skills gained to ensure the accuracy of costs and control them effectively. Students will learn how to cost standard recipes, focusing on product yield for accurate purchasing. The course also covers standard operating procedures and includes review the systems used to keep food and beverage costs, labor costs, and operational costs at acceptable levels.

Advanced Baking, Pasteles, and Panes

In this course students will acquire the necessary skills to prepare breads of different sizes and textures. The main focus will be on preparing lean doughs, enriched yeast doughs, laminated doughs, and artisan breads. Students will also make ice cream, frozen desserts, frozen soufflés, and hot soufflés. Furthermore, they will learn about healthy dessert alternatives to accommodate special diets. Finally, students will be able to practice the skills acquired by completing practical lab exercises.

Prerequisite: BKP1103

Baking & Pastry Lab

In this course, students will acquire the skills necessary to prepare all types of creams, custards, and mousses for use as toppings for cakes, pies, tarts, and petit-fours served in hotels, restaurants, and bakeries. They will also prepare fillings, such as pastry cream and mousses in order to create, assemble, and decorate various pastry products with different sauces and garnishes. Finally, students will be able to practice the skills acquired by completing practical lab exercises.

Chocolate Confections

In this course, students will acquire knowledge practice on various methods and techniques to create a variety of products with chocolate. They will learn and practice the elaboration of different candies using chocolate as the main ingredients, as well as techniques for concocting these confections. Students will also create sculptures and centerpieces using chocolate. Furthermore, students will be able to practice the skills acquired by completing practical lab exercises.

Sugar Arts & Confections

In this course, students will attain the skills and knowledge necessary to create a variety of confections and edible sculptures utilizing sugar or isomalt as the main ingredient. They will learn to create candies using methods of lamination, aeration, caramelization or gelatinization. Students will also create sculptures and centerpieces using casted sugar and the pulled sugar method. Furthermore, students will be able to practice the skills acquired by completing practical lab exercises.

Cake Decoration

In this course, students will decorate cakes with products such as buttercream, fondant, and gum paste. Students will assemble a traditional single-layer cake before working with multi-layer cakes, learning the techniques required for their production. Finally, students will have to make a special occasion cake that will require multiple techniques acquired in this and previous courses.

Prerequisite: BKP1103

Hospitality Supervision & Management

In this course, students will learn about general management, supervision, leadership, and human resource management. The course also covers staff selection and recruitment, employee orientation and training, and employee evaluations. Furthermore, this course will help students understand the role and responsibilities of a supervisor, allowing them to work more efficiently and effectively.

Prerequisite: CUL1155

Facility Menu Planning, Nutrition & Development

This course provides an introduction to the food service industry that examines gastronomic history, basic industry terminology, and the role that modern chefs play in the community, as well as their duties and responsibilities. Students will also examine the equipment and utensils used in food service operations and identify basic ingredients and their applications. In addition, students will learn about national nutrition and dietary guidelines and standards for food preparation.

Baking Externship

Students will have the opportunity to use all the knowledge and skills acquired in the program in real-work settings like hotels, restaurants, and bakeries that serve as practicum centers. Students will prepare and serve different breads and baked products under actual working conditions.

Prerequisite: All Previous Program Courses

Related Programs

Campuses Available

Admission Requirements

High school diploma or a recognized equivalent.

Possible Employment Opportunities *

  • Bakers
  • Bakery Clerk
  • Bread Makers
  • Production Technicians
  • Pastry Makers or other related position in Culinary
  • Hospitality
  • Catering Food service
  • Manage or operate their own baking service

*These examples are intended to serve only as a general guide of possible employment opportunities. There are many factors that determine the job an individual may obtain, and Florida Technical College cannot guarantee its graduates any particular job.Some positions may require license or other certifications. We encourage you to research the requirements for the particular position you desire. The Baking and Pastry Diploma program is taught 100% in English or 100% in Spanish. The Baking and Pastry Diploma program is accredited by the American Culinary Federation Education Foundation’s Accrediting Commission. Program availability varies by campus.

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