Baking and Pastry

STUDENTS MUST PASS THE SERVSAFE Exam
during the first marking period in order to stay in the program.

Students in this program will need to be able to:

Physical & Technical Skills

• Stand & Work for Long Periods – Maintain energy and focus while preparing, cooking, and plating in a busy, professional kitchen.

• Operate Industrial Kitchen Equipment Safely – Use commercial ovens, mixers, slicers, and other high-powered tools responsibly.

• Follow Safety & Sanitation Procedures Rigorously – Handle knives, hot surfaces, and open flames safely, meeting strict health and inspection standards.

• Use Hand-Eye Coordination & Manual Dexterity – Chop, mix, plate, and prepare ingredients with precision and speed.

• Follow Multi-Step Directions from Experienced Chefs – Take instructions quickly and accurately, often without repeated guidance.

• Organize & Present Food Professionally – Arrange dishes with care, attention to detail, and visual appeal.

• Work Efficiently Under Pressure – Manage multiple stations and orders during busy service periods in a fast-paced kitchen.

Professional & Interpersonal Skills

• Communicate & Collaborate Effectively – Work seamlessly with classmates, instructors, and professional chefs in a team-oriented environment.

• Stay Alert & Aware at All Times – Monitor your surroundings to ensure safety, quality, and smooth kitchen operations.

• Work Well Under Stress – Keep calm and focused when the kitchen is busy, loud, and fast-moving.

• Demonstrate Dependability & Strong Work Ethic – Be accountable, show initiative, and take pride in your work.

• Exhibit Professional Behavior – Interact respectfully, follow kitchen protocols, and maintain a professional demeanor at all times.

• Apply Creativity & Critical Thinking – Adapt recipes, solve problems on the fly, and respond to unexpected challenges.

• Proficient Reading, Writing & Math Skills – Read recipes, follow technical instructions, measure precisely, and calculate quantities accurately.

• Thrive in a Real-Life Kitchen Environment – Handle the challenges of a practice restaurant with up to 40 peers, simulating a professional culinary workplace.

For more (and the most current) information:

See Program of Studies for necessary prerequisites

Schedule

6 credits
Mods 2-4:
Junior Year, Sem 2
Senior Year, Sem 1

Culinary Arts

Culinary Arts instructs students in high volume food production, pastry/baking, menu planning, restaurant practices, sanitation, and purchasing in our professional kitchen. Students will serve lunch in the Café’ and Grill and cater outside events in their pursuit of learning all things culinary. Students sit for the American Culinary Federation (ACF) Exam. The program is certified by the American Culinary Federation. www.acfchefs.org

Major Topics

• Food production
• Dining room service
• Menu planning and pricing
• Safety and sanitation
• Public relations and teamwork
• Purchasing

Baking and Pastry Arts/Baker/Pastry Chef

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Other Related Occupations:

• Cooking and Related Culinary Arts, General
• Culinary Arts/Chef Training
• Culinary Science/Culinology
• Restaurant, Culinary, and Catering Management/Manager
•  

(Confused?  Then try this CAREER SITE)

ENTRY LEVEL
With CCCTC start a career right after high school

• Baker and Pastry Cook
• Caterer
• Professional Food Salesperson
• Combined Food Preparation and Serving Workers
• Dining Room and Cafeteria Managers
• Hosts and Hostesses – Restaurant
• Meat, Poultry, and Fish Cutters and Trimmers
• Professional Prep Cook and Line Cook
• Fine Dining Waiter/Waitress

TECHNICAL LEVEL
CCCTC and a 2-year associates degree or trade school degree 

• Bartenders
• First-Line Supervisors/Managers of Food Preparation and Serving Workers
• Food Cooking Machine Operators and Tenders
• Food Service Supervisor
• Food Stylist and Photographer
• Institution and Cafeteria Managers
• Kitchen Supervisor
• Maître d'hôtel
• Sous Chef
• Specialty Baking (wedding, French pastry, fine dinning, etc.)
• Specialty cook (Japanese grill, sushi, etc.)

PROFESSIONAL LEVEL
CCCTC and a four-year degree that you will be well-prepared to complete

• Consultant and Design Specialist
• Dietician, Dietary Consultant
• Executive Chefs and Pastry Chef
• First-Line Supervisors/Managers of Personal Service Workers*
• Food Journalists and Critic
• Food Service Managers
• Manager, Assistant Manager, Owner of Restaurant
• Research and Development Kitchen
• Wine Steward

Youtube Videos (caution: 3rd party website):

• MSDE video of the culinary program
• Bakers c1s
• Chef and Head Cook c1s
• Cook c1s
• Host and Hostest c1s
• Pastry Chef: American Culinary Federation
• Food Service Manager c1s
• Pastry Chef
• Professional Cook/Chef : American Culinary Federation
•  Culinary Careers

 EARN VALUABLE CERTIFICATIONS    

1. The Culinary Arts program through American Culinary Federation© as well as the management level ServSafe© test.  If you want to be set apart from other students in this field, industry certifications give you that edge.  
    
2. OUR program is American Culinary Federation© and ServSafe© certified
   ServSafe is the industry leader in sanitation and food safety.  Juniors must past this manager level test to show they can work in our Health Department reviewed kitchen.  The American Culinary Federation provides the opportunity to earn national certifications in Professional Cook or Retail Commercial Baking that gets students started on the road to the many levels of certifications offered by this Federation.  Certification shows that you have the skills and knowledge for your career field.  This adds value to a student's high school experience by allowing them to have proof of their abilities that would take time and money AFTER they graduate.

EARN COLLEGE CREDIT  

Culinary Arts partners with these schools
Students can earn college credits in this program through our agreements with these colleges:

• Anne Arundel Community College – 3 credits
• Frederick Community College – 10 credits
• Howard Community College – 10 credits
• Penn College of Technology – TBD
• Stratford University – 18 credits

Contact the college or trade school you plan to attend and find out if you can earn credits or advanced standing at their institution!

COLLEGE ADVANTAGE: 

Get a jump start on college
Use college level texts to earn college credit while having the training, skills, and experience that most high school graduates do not get until they are well into their college major.  This program puts you in touch with a state-of-the-art professional, industry grade kitchen, so students can experience Culinary Arts before they go to college. Students in this program will feel right at home in any college lab. 

  CAREER ADVANTAGE:

Start your career NOW
Work with industry grade technology that our local business partners use every day and become student certified by American Culinary Federation (ACF).  This shows employers you are trained in an ACF facility and have the skills the industry is looking for in a Culinary Arts employee.  These skills allow the best students to come back as CCCTC interns or find an internship at a local business.

American Culinary Federation certifies our programs- Certification assures parents and students that the skills we teach, our instructors and facility we maintain teach students career skills and concepts that are relevant and important in today's job market.  ACF certification must be renewed every three years through an onsite evaluation of the program. 

Anne Arundel Community College, Frederick Community College, Howard Community College, Penn College of Technology, and Stratford University-  all have an agreement with CCCTC based on the college's requirements for curriculum, faculties, and instructor that is reviewed and renewed periodically to guarantee that students are getting the equivalent instruction at CCCTC that would be expected in class at that institution.  Credits are awarded based on that agreement.

PROFESSIONAL ADVISORY COUNSEL  By Federal and state regulations each program has a group of local business and educational institutions that periodically meets to discuss  the programs curriculum and resources to make sure current trends in technology and skills are being taught so that students are prepared for the ever changing career requirements for that industry.