Pastry Arts Basic Techniques Certificate

Program Description

In the Basic Techniques Certificate Program, the Pastry Arts student learns the basic skills necessary to bake proficiently. The three-part program includes two quarters of hands-on and theoretical pastry instruction and one quarter of student internship. Students who have completed the Pastry Arts Basic Techniques Certificate Program at ICASI have excellent preparation for entry-level foodservice jobs.

Program Objectives

Students enrolled in the Pastry Arts Basic Techniques Certificate Program can:

• Develop a professional vocabulary of terms related to pastry and its preparation
• Learn and effectively practice technical skills in pastry preparation
• Acquire the attributes of an entry-level foodservice employee, including professional caliber knife skills, organizational abilities, and food presentation artistry

Students who have successfully completed the Pastry Arts Basic Techniques Certificate Program will be qualified to seek entry-level foodservice positions with these titles:

• Pastry Assistant
• Assistant Baker

The ability of a Pastry Arts Basic Techniques Certificate Program graduate to obtain employment with one of these job titles at a particular location will depend upon the style of the foodservice operation, its size, and its individual hiring guidelines.

Pastry Arts Advanced Techniques Diploma

Program Description

In the Pastry Arts Advanced Techniques Diploma Program, students develop the ability to modify and adapt techniques learned in Basic Techniques classes and put them to use under professionally appropriate conditions. Specific products and baking styles are examined in detail, and the student learns to demonstrate both mastery of particular skills and creative adaptation of techniques learned. Lecture classes cover a wide range of topics important to successful foodservice operations. Students who have completed the Pastry Arts Advanced Techniques Diploma Program at ICASI have excellent preparation to seek a career in foodservice management.

Program Objectives

Students enrolled in the Pastry Arts Advanced Techniques Diploma Program:

• Develop a professional vocabulary of terms related to pastry and its preparation
• Learn and effectively practice advanced technical skills in pastry preparation
• Acquire professional caliber baking skills, organizational abilities, original recipe development abilities, and food presentation artistry
• Study non-cooking aspects of the foodservice industry including: sanitation, nutrition, food science, and food history
• Learn professional foodservice management principles and applications including: menu development, food costing, ordering and inventory, and staff scheduling and management

Students who have successfully completed the Pastry Arts Advanced Techniques Diploma Program are qualified to seek supervisory or management-level foodservice positions with these titles:

• Head Baker
• Pastry Chef
• Bakeshop/Bakery Manager

The ability of a Pastry Arts Advanced Techniques Diploma Program graduate to obtain employment with one of these job titles at a particular location depends upon the style of the foodservice operation, its size, and its individual hiring guidelines.

Students who have successfully completed the Pastry Arts Advanced Techniques Diploma Program may also be qualified to become self-employed with these titles:

• Bakeshop/Bakery Owner
• Pastry /Bakery Vendor

The ability of a Pastry Arts Advanced Techniques Diploma Program graduate to obtain self-employment with one of these job titles depends upon the quality of his or her business plan, the ability to provide or obtain adequate financial resources for the endeavor, and local regulations governing the activity of self-employed foodservice professionals.