continuing education

Instructors: Margaret Burger, A.O.S. and William Garlick

The Baker/Pastry Cook program prepares students for employment in the food industry. As a baker, they work in the preparation and production of baked goods, including yeast dough breads, yeast dough pastries, and leavened dough products like doughnuts. As a pastry cook, they are responsible for the preparation of such items are pre-dough, cakes, crepes, cobblers, creams and custards, fillings, icings, cookies, and cake decorating. Extensive instruction in all of these areas is given. Additionally, students are prepared for ServSafe Sanitation and Safety Certification.

Click here to view the complete Baker/Pastry Cook Course Listing.

Baker/Pastry Cook (One Year Program)

CONTINUING ED. COORDINATOR

Gregory McConnell

814.946.8469