2017-2018 Course Catalog & Student Handbook

Apr 23, 2024

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2017-2018 Course Catalog & Student Handbook [ARCHIVED CATALOG]

Baking and Pastry Specialist Certificate Program Fact Sheet

What is Baking and Pastry?	The Baking and Pastry Certificate prepares students for employment in an intermediate level baking/ pastry position . The program emphasizes technical and theoretical knowledge, combined with the practical applications of cooking, baking and Sanitation skills.. The program also requires students to sit for the National Restaurant Association SERVSAFE Certification. The program is only offered part time during the day.
Certificate	Baking and pastry Specialist, certificate
Prerequisite Courses	Diploma level proficiency in English, reading and math is required to take the CUUL technical courses. Please refer to course descriptions in the online catalog for specific prerequisites. Students must be 16 years of age to be eligible to take some CUUL courses. MATH 1012, Foundations of Mathematics is a pre/corequisite to CUUL 1000, Fundamentals of Culinary Arts and should be completed before or at the same times as CUUL 1000. Students are required to purchase Chef’s uniform, dining room uniform, textbooks and tools to include knives. Students should be able to lift 40 lbs.
Length of Program	Certificate: 3-4 semesters (due to lock step program)
Semester Program Begins	Fall and spring semesters
Application Process	Applicants to the Culinary Arts program must meeting all Admission requirements; complete an application and pay the application fee. Individuals apply to Gwinnett Technical College at GwinnettTech.edu and submit all transcripts from high school and previous college work, and take the ACCUPLACER test, if required. After officially being accepted to Gwinnett Tech, students may contact the Culinary Arts Administrative Assistant, Lisa Masi, at 678-226-6641 or LMasi@GwinnettTech.edu, in order to set up an appointment with the Culinary Arts Program Director, Chef Kerri Crean, to discuss expectations and additional costs. Students must attend the mandatory Culinary Orientation, which is held before the spring and fall semesters. This orientation is designed specifically for the Culinary Arts program, to ensure your success in the program. At that orientation, students register for classes and order required supplies.
For more information, contact:	Kerri Crean, program director, KCrean@GwinnettTech.edu, 678-226-6625.
For admissions and enrollment, contact:	Enrollment Support Center in Building 100 at the Lawrenceville campus, or Building A at the Alpharetta-North Fulton campus, or email BusinessArtDesignTeam@GwinnettTech.edu.

Quick Facts

(This data was compiled from the U.S. Bureau of Labor Statistics.)

Bakers

2016 Median pay	$25.090 per year/ $12.06 per hour
Typical entry level education	No formal education credential
Work experience in a related occupation	None
On-the-job training	Long-term on-the-job training
Number of jobs, 2016	191,000
Job Outlook, 2016-26	6% (As fast as average)
Employment change, 2016-26	12,100