Advanced Baking & Pastry

The Advanced Baking and Pastry program provides students with hands-on learning experience in baking and pastry techniques. Students receive instruction in creating artisan breads, desserts, pastries, chocolates and confections, wedding cakes and centerpieces, as well as theoretical knowledge that underlies competency in the field.

Fall Semester

Artisan Breads
Chocolates and Confections
European Tortes
Internship

Spring Semester

Plated Desserts
Wedding Cakes
Centerpieces
Internship

Pre-requisites for the Advanced Baking & Patry Program:

CULA 105- Food Service Sanitation (or proof of current Serve Safe certification)

CULA 165- Baking and Pastry (or equivalent, with a grade of “C-“ or higher; please provide course syllabus)
OR completion of an Associate’s degree, or higher, in Culinary Arts.

Pre-requisites

  • CULA 105– Food Service Sanitation (or proof of current Serve Safe certification)

  • CULA 165– Baking and Pastry (or equivalent, with a grade of “C-“ or higher; please provide course syllabus)

    OR completion of an Associate’s degree, or higher, in Culinary Arts.


Please see the application for additional admissions requirements.


Advisor

Student Support Center Advisor

Carlin Hale

LRC 129

(406) 756-3886

chale@fvcc.edu
Faculty Advisor

Chef Shannon Hayashi

AT 219

(406) 756-4321

shayashi@fvcc.edu


For general information, contact the Admissions Office: (406) 756-3847.