Pastry Arts & Baking

Course Description:

The Pastry Arts and Baking program follows a college level pastry arts curriculum. Students learn foundational knowledge needed to be successful at the college level, in the industry, and life in general. 

• Some areas of study include: safety and sanitation, quick breads, pies and tarts, cake decoration and fabrication, chocolate, yeast breads, plated desserts, bakery management operation.
• Students explore cooking theory, applied math, and materials science in the classroom, then bring those concepts to life in the lab by producing a variety of baked goods. 
• By the second semester, students are prepared to put their knowledge to the test through the student-run CTC Bakery. Students are responsible for all aspects of the bakery operation including menu development, purchasing supplies, maintaining inventory, pricing goods for sale and more. 

Students who would benefit from this program

Students who would benefit from this program are those who enjoy attention to detail, creativity, and baking delectable items! Students will need to be organized, patient, and focused as they work to develop their pastry arts and baking skills.

Course Outline:

1st Semester: Workplace safety, equipment and product ID, pies, tarts, quick breads, food safety, yeast breads, core essentials in pastry, cake production and decoration.

2nd Semester: Chocolate fundamentals, management, nutrition, full-service bakery development, and advanced cost control.

High School Credit:

Students will earn elective credit at their high school upon completion of this course. Please see a high school counselor (based on district decision) for eligibility towards 4th-year math-related credit, VPAA credit, and waived credits for third year science and second year world language.

College Credit: Grand Rapids Community College up to 6 credits between culinary and pastry (3 credits from Pastry Arts & Baking) Same with The Great Lakes Culinary Institute at Northwestern Michigan College.

Length of Program:

1 year