PASTRY CERTIFICATE

TASKS AND ACTIVITIES

• Mix and bake ingredients in accordance with recipes to produce varying quantities of breads, pastries, and other baked goods;
• Find recipes and create and prepare a wide selection of dishes/desserts;
• Run kitchen operations, plan dessert menus, and maintain quality standards for food service;
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.

EMPLOYMENT OUTLOOK

While high-volume production equipment limits the demand for bakers in manufacturing, overall employment of bakers is expected to increase about as fast as average due to growing numbers of large wholesale bakers, in-store and specialty shops, and traditional bakeries. In addition to the growing numbers of cookie, muffin, and cinnamon roll bakeries, the numbers of specialty bread and bagel shops have been growing spurring demand for bread and pastry bakers.

POTENTIAL POSITIONS

Positions exist in a variety of restaurants and other food services establishments such as grocery stores and specialty shops as chefs, cooks, and food preparation workers. Many chefs earn fame both for themselves and for their kitchens because of the quality and distinctive nature of the food they serve.

SPECIAL INFORMATION

• To register for individual classes versus the certificate program, contact Chef Baldwin 360.752.8350 for approval.
• Students must have a current food handlers permit prior to the first day of class.