Baking & Pastry

Baking & Pastry Arts

Baking & Pastry Video

Do desserts leave you in awe? Do you want to learn to make delectable cakes, pies and tortes? Are chocolate centerpieces something you aspire to create?

Enrolled students will:

  • Demonstrate an understanding of kitchen etiquette and professionalism.
  • Apply proper sanitation and safety techniques while demonstrating proper knife handling and care for equipment.
  • Apply purchasing principles to the operation of a bakery, and/or pastry shop.
  • Demonstrate baking theory and principles in the production of quality desserts.
  • Demonstrate an understanding of baking and pastry foundations.
  • Differentiate between the many types of classical confections.

The College offers both a Certificate and an AAS Degree option in Baking & Pastry Arts. Students in these programs are prepared for employment in entry-level positions or higher as a baker, assistant baker or assistant pastry chef.

Gainful Employment Outlook and Costs for Certificate Program

Find out what the job outlook is in a particular field after completion of a certificate program. Determine the costs associated for NFCI certificate programs. Cost information is available on tuition/fees, books and on-campus housing.

View information for Baking & Pastry Arts.

In Baking & Pastry Arts,

Every Course Matters.

  • Baking Theory and Principles
  • Breads, Rolls & Breakfast
    Pastries
  • Viennese Pastry
  • Cakes and Tortes
  • Production Experience I
  • Plated Desserts
  • Production Experience II
  • Candies and Confections
  • Specialty Cakes
  • Showpieces
  • Sanitation
  • Facilities Design
  • Purchasing and Costing

Graduation Rates of First Time Full Time
Students in Baking & Pastry Arts

Fall # First time full time # of Graduates in 3 Years % of Graduates
2013 47 23 48.9%
2014 49 23 46.9%

Job Placement Rates of Baking & Pastry Arts

Graduation Year # of graduates # of Responses Response Rate # in Related Job % in related Job based on all grads % in related Job based on responders
2015 36 14 38.9% 10 27.8% 71.4%
2016 45 19 42.2% 15 33.3% 78.9%

Baking and Pastry graduates along with Culinary Arts graduates have the opportunity to apply for their initial American Culinary Federation Certification as certified culinarian (CC) and certified pastry culinarian (CPC) upon graduation from Niagara County Community College. As an ACFEI accredited program graduates need only be a member of the federation prior to graduation to receive this initial certification level.

 
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