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Culinary Operations - Baking and Pastry Specialization


Culinary Operations - Baking and Pastry Specialization
Program Information
Vocational Certificate - Code 1034 - Catalog 2013/2014
Costa Magoulas, Dean, 386-506-3578
Lisa Allen, Program Advisor, 386-506-3946
07/17/2013 M - 1520

Program Mission, Description, and Outcomes Mission:
The Culinary Operations - Baking and Pastry Specialization Program at Daytona State College is committed to providing 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. 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 & Pastry Certificate, is the increased marketability of this additional skill set.

Outcomes:
Graduates of the program will be able to:
1. Prepare students to enter into entry-level positions within the wholesale and/or retail bakery segment within the foodservice industry.
2. Meet the needs of all students, traditional and non-traditional, by providing a curriculum that not only addresses industry needs, but supports the students' growth within the college community.
3. Provide students with an educational environment that encourages critical thinking and problem solving and encourages active learning to take place.
4. Promote ethical decision making through conscientious action toward peers, the college, the community, environmental issues and multicultural understanding.
5. Create an atmosphere that fosters student retention and encourages progress towards completion of their certification.


Note: This program is eligible for federal financial aid and state bright futures.

Approximate Additional Costs Program Tuition and Fees: $1,678*
Access Fee: $125 ($6.24 per credit)
Assessment Fee: $30
Lab Fees: $1,200
Textbook Estimate: $285
Uniform: $150
Pastry Kit: $270

*In-state tuition only; out-of-state tuition will be higher.

Financing Options: All students are encouraged to apply for federal and state student financial assistance by completing the FAFSA at http://www.fafsa.gov. For more information on grants, loans and work programs available please see the Office of Financial Aid webpage at http://www.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: http://www.daytonastate.edu/scholarships.

Additional Admission Requirements Students who do not have a standard high school diploma/GED may be eligible for admission, on an alternative basis, to this program if they meet the following criteria:
1. Take the Test of Adult Basic Education (TABE) which measures reading, English and math skills, and achieve specified minimum scores.
2. Meet with a counselor/advisor for placement test evaluation to receive advice on course selection and registration.
3. Students who do not have a standard high school diploma/GED cannot receive student financial aid.

Careers Baker, Pastry Chef, Wedding Cake Specialist, Retail or Wholesale Bakeshop Manager.

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.

The typical length of this program is three (3) semesters for a full-time student, with 80% graduating within 3 semesters for 2012-13. The Florida Education and Training Placement Information Program (FETPIP) lists the placement rate (2010-11) for this field at 61%.

For additional career information, please see:
http://www.onetonline.org/link/summary/51-3011.00

For additional information on wages, trends and career videos:
http://www.careerinfonet.org/occ_rep.asp?next=occ_rep&Level=&optstatus=111111111&jobfam=51&id=1&nodeid=2&soccode=513011&stfips=12&x=34&y=16


Note: Need help preparing for your job search? Login to Daytona State's Career Services Online (CSO) to create your personal career account, or email your Daytona State College Career Advisor.

Program Specific Courses
Course Title    
  VOC HRS  
HMV0103 Pastry I   2.50
HMV01041 Advanced Pastry   2.50 Pre-Reqs: HMV0103
FSS0070 Artisan Breads   2.50
FSS0071 Cakes and Petit Fours   2.50
FSS00722 Desserts Production and Presentation   2.50 Pre-Reqs: HMV0104
FSS02912 Chocolate and Pastillage and Sugar   2.50 Pre-Reqs: HMV0104
HMV01452 Wholesale Bakeshop Production   2.50 Pre-Reqs: HMV0104
HMV01463 Retail Bakeshop Production   2.50 Pre-Reqs: FSS0071

Sample Program of Study
Course Title    
  VOC HRS  
... ... First Semester  
HMV0103 Pastry I   2.50
HMV0104 Advanced Pastry   2.50 Pre-Reqs: HMV0103
FSS0070 Artisan Breads   2.50
   
... ... Second Semester  
  VOC HRS  
FSS0071 Cakes and Petit Fours   2.50
FSS0072 Desserts Production and Presentation   2.50 Pre-Reqs: HMV0104
FSS0291 Chocolate and Pastillage and Sugar   2.50 Pre-Reqs: HMV0104
   
... ... Summer Semester  
  VOC HRS  
HMV0145 Wholesale Bakeshop Production   2.50 Pre-Reqs: HMV0104
HMV0146 Retail Bakeshop Production   2.50 Pre-Reqs: FSS0071
   
TOTAL  VOC. HRS.   20.00
TOTAL  CONTACT HRS.   600.00

Note: Sequence of courses may vary. Check catalog course descriptions for requisite requirements.


Notes 1 In order for the student to register in HMV0104 they must be registered in HMV0103.

2 Student must complete HMV0104 prior to registering for FSS0072, FSS0291 and HMV0145.

3 Student must complete FSS0071 prior to registering for HMV0146.

2013-2014 College Catalog. To view previous catalogs, please click here.