In two semesters, you gain delicious knowledge and artful skills to succeed in the pastry and baking industry.
Interactive coursework using professional grade equipment
Learn the skills and techniques of seasoned pastry chefs alongside the business and management aspect of the trade:
- Learn to craft pastries, cakes, tarts, breads, and other delectable treats on the same state-of-the-art equipment—such as double-speed ovens that inject steam, blast chillers and silicone cake molds—used in top bakeries.
- Master the marketing and display of professional pastry products.
- Understand the business fundamentals of running a pastry shop, including managing inventory, ordering quantities, analyzing cost, and determining profit.
- Craft a menu that drives sales.
- Develop the skillset to hire and manage staff.
- Understand kitchen facilities design and management, including safety and sanitation.
Sharpen your skills in the 36,000-square-foot Wylie Hospitality and Culinary Academy
Learn how to run the business side of a professional bakery in the College’s popular pastry shop.
Rotate every two weeks through baking stations, such as Pies and Tarts, Lean Yeast Breads, Viennoiserie, and Whole Cakes. During each semester, you will get the chance to modify the original, chef-assigned recipes to reflect the changes in the season.
Pastry and Baking program admission requirements
The Pastry and Baking program is a selective admission program. A maximum of 16 students are admitted per year, meaning classes are small and students receive individualized instruction.
- To qualify for application to the program, students must have completed (with a grade of C or higher) or be currently enrolled in the following prerequisite courses:
- HMGT 120-Food Service Sanitation
- HMGT 223-Fundamentals of Baking
- For consideration by the faculty selection committee, complete application packets must be submitted by March 30 for admission into the program beginning fall semester of the same calendar year.
- All applications will be reviewed and scored by the faculty selection committee. Once scoring is complete, the top ranked 32 candidates will be invited to interview in person. Interview scores will then be combined with the admission packet scores and the candidates will be ranked according to the total.
- The top 16 candidates will be notified via email and/or phone that they have been selected for admission on May 1.
- Ready to apply? Find more information on specific deadlines and application materials.
Opportunities in commercial and noncommercial settings
Open your own bakery or pastry shop. Or become a pastry chef or manager for a hotel, restaurant, or grocery store. No matter what path you take, jobs in pastry and baking are in high demand.
Join the Hospitality Management Club and network with other culinary students and local industry leaders.
Gain expert advice from our Hospitality Management Advisory Committee. Learn from the pros on a variety of issues, ensuring that you are prepared to enter the workforce and become immediately productive.
Need help with homework? No problem!
The JCCC Academic Resource Center offers free tutoring in almost any subject. Get one-on-one attention and feedback to help you succeed.
JCCC's Pastry Baking Certificate is fully accredited by the American Culinary Federation. You will learn the same tricks and techniques that professional bakers and pastry chefs use.
Contact info:
Jason Lafferty, Director Hospitality Management
Phone: 913-469-8500 x3853
Location: HCA 103, Box 78
Email: jlaffer2@jccc.edu
