Program Information
A.S. Certificate - Code 082600 - Catalog 2024/2025
Costa Magoulas, Dean, 386-506-3578, Costa.Magoulas@daytonastate.edu
Lisa Allen, Program Advisor, 386-506-3946, Lisa.Allen@daytonastate.edu
Program Mission, Description, and Outcomes
Mission:
The Baking and Pastry Arts program is committed to providing students with a quality education incorporating both theory and practice in order to prepare professionally responsible and capable individuals who will demonstrate value to employers within the hospitality industry; embracing excellence and diversity, and emphasizing student success. Additionally, our mission is to provide the hospitality industry with leaders who will make meaningful contributions to both the industry and their communities.
Description:
This program will prepare students for employment in the retail and wholesale bakery segment of the food service industry. This program is designed to teach students specific skills in the techniques and methods of planning, and production of baked goods. Students will learn industry standards of quality and quantity. An additional bonus for students in the Culinary Management AS program, if they choose to complete the Baking and Pastry Arts certificate, is the increased marketability with this additional skill set.
Outcomes:
Graduates of the program will be able to:
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Demonstrate basic and advanced techniques used in pastry and baking.
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Apply sanitation procedures that comply with FDA principles and requirements.
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Demonstrate skills needed for employment within a professional baking and pastry business.
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Interpret basic nutrition principles and how they impact customers’ dietary restrictions.
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Utilize multiple baking and cooking techniques to create pastries, desserts, artisan breads, and chocolates.
Financial Aid
This program is eligible for federal financial aid and state Bright Futures Scholarship Program.
Financing Options: All students are encouraged to apply for federal and state student financial assistance by completing the FAFSA at studentaid.gov/h/apply-for-aid/fafsa. For more information on grant, loans, and work program available please see the Office of Financial Aid webpage at daytonastate.edu/finaid. Students are also encouraged to apply for one of the many Daytona State College Foundation scholarships offered each semester. For more information see: daytonastate.edu/scholarships/.
Approximate Additional Costs
| Program Tuition and Fees*: |
$3,583 |
| Access Fee: |
$40.60 ($1.16 per credit) |
| Assessment Fee: |
$34 |
| Lab Fees: |
$1,200 |
| Uniforms: |
$75 |
| Pastry Kit: |
$270 |
| Textbook Estimate: |
$285 |
*In-state tuition only; out-of-state tuition will be higher.
Additional Completion Requirements
Careers
The following information is required by federal regulations to be provided to students for all vocational and certificate programs. Additional information on the career, job, or salary potential can be found at: http://www.onetonline.org/link/summary/51-3011.00.
Program Length: The typical length of this program is three (3) semesters (36 weeks) for a full-time student. The Florida Education and Training Placement Information Program (FETPIP) lists the placement rate (2021-22) for this field at 63%.
Job titles for this certificate are Baker, Pastry Chef, Wedding Cake Specialist, Retail or Wholesale Bakeshop Manager.
For additional information on wages, trends and career videos: https://www.careeronestop.org/Toolkit/Careers/Occupations/occupation-profile.aspx?keyword=Bakers&onetcode=51301100&location=DAYTONA%20BEACH,%20FL.
Note: It’s never too early to prepare for your career! Login to your Daytona State Career Services Student Job Board and create your personal account to submit your resume for review and search for jobs, and practice your interview skills with Big Interview. For questions, please email Career Services to connect with a Career Advisor.
Program Specific Courses
Sample Program of Study
1st Semester
2nd Semester
3rd Semester
| FOS2140 | Chocolate and Confections | 3 |
| FOS2145 | Dessert Production and Presentation | 4 |
| FOS2147 | Advanced Pastry Techniques | 3 |
Total Credit Hours: 35