Aug 08, 2020  
2020-2021 Academic Catalog 
    
2020-2021 Academic Catalog

Advanced Baking and Pastry, CTS


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The Advanced Baking and Pastry program provides hands-on learning experience in baking and pastry techniques. Students receive instruction in baking and pastry, as well as theoretical knowledge that underlies competency in the field. Upon completion of this program, students will

  • Create artisan breads, desserts, pastries, chocolates and confections, wedding cakes, and centerpieces;
  • Demonstrate contemporary baking and pastry techniques;
  • Bake a variety of cakes and tortes using classical and modern presentation;
  • Incorporate current trends in ingredients, nutrition, hospitality, and principles of design; and
  • Apply the principles of gastronomy, fermentation, menu development, food safety, and cost control.

Required Courses


First Semester Total: 12


Second Semester Total: 12


Total Credits: 24


*indicates prerequisite and/or corequisite needed. Check course description. 

Admission Guidelines


  • Before applying, students must first be accepted to Flathead Valley Community College. However, current high school students can supply all application materials and a letter from a school counselor verifying readiness for graduation until an official transcript can be supplied in May/June.
  • Students must apply for select admission to this program. Applications are available from the Admissions and Registration Office in Blake Hall, Room 111.
    • Spring start applications are available after October 15.
    • Fall start applications are available after March 1.
  • Admission to the program is based upon the following:
    • Completion of CULA 105 Food Service Sanitation (or proof of current ServSafe certification) and CULA 165 Baking and Pastry (or equivalent, with a grade of “C-” or higher; please provide course syllabus) OR completion of a degree from a culinary school.
    • Well-written essay (details provided within application packet).
    • References from two people who are not relatives who have knowledge of the student’s work ethic, maturity, and passion for culinary arts.
    • Proof of a score of 17 or higher on the FVCC Reading Placement test OR an official copy of a transcript proving a “C-” or better in a 100-level or above college course requiring college-level reading.
    • Proof of a score of 11 or higher on the FVCC Writing Placement test OR an official copy of a transcript proving a “C-” or better in BMGT 205, WRIT 095~, WRIT 101, or equivalent.
    • Proof of a score of 55 (Level 1) or higher in Intro/Beginning Algebra on the FVCC Math Placement test OR an official copy of a transcript proving a “C-” or better in M 065~, its equivalent, or a higher math course.
  • Students will be able to access placement test registration through the Student Portal and Eagle Online for Reading and Writing only.  Students who cannot come to the FVCC campus to take the Pearson MyMathTest math placement test can either access the test remotely with a test proctor, or use high school math placement alternatives (contact Carlin Hale at 406-756-3880 for more information).

Program Information


  • Students may begin the program in either fall or spring semester.
  • Upon completion of the program, students will be eligible to take the American Culinary Federation Pastry Cook certification exam.
  • Students will gain working experience by interning in FVCC’s bakery café and at college events.
  • Fees for this program are higher than average. See the course schedule for specific amounts. 

Opportunities after Graduation


  • Graduates are prepared to work in restaurants, resorts, schools, hotels, bakeries or patisserie.
  • Employment of bakers is projected to grow 8 percent from 2016 to 2026, about as fast as the average for all occupations. Bakers with years of experience have the best job opportunities, with employment driven by the growing demand for specialty baked products.
  • Students might consider opening their own bakery or cafe.

Advising Information:


For more information about this program, contact the FVCC Student Support Center or the Program Advisor.

Student Support Center Program Advisor
Mandee Johnson Chef Manda Hudak
LRC 129 AT 158
(406) 756-3860 (406) 756-3932
mjohnson@fvcc.edu mhudak@fvcc.edu

 

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