The Professional Baking degree program provides students with advanced baking skills for the higher levels of commercial baking in a professional environment. Instruction focuses on a maximum hands-on experience as well as theory and safety. Students will be involved in all aspects of baking preparation including breads, sweet breads, assorted pastries, cakes and cake decorating. The program also includes advanced techniques such as working with spun sugar, chocolate, and design requirements for individual plates used in mo re formal setting such as banquets, caterings, and fine dining establishments.
|Estimated Cost of Attendance||$16,022/academic year|
|Tuition and Fees||$2,402|
|Room and Board||$6,920|
|Books and Supplies||$2,600|
|Previous Year 1: AY1718||Previous Year 2: AY1819|
|ACFEF Accredited Program Name||URL Web Address to Program Data||Graduation Year (%)||Job Placement Rate (%)||ACF Certification Rate (%)||Graduation Rate (%)||Job Placement Rate (%)||ACF Certification Rate (%)|
Walter Cloud, Technical Instructor of Baking (Pastry)