Baking and Pastry Skills Studies

Diploma Program

Is your favorite room the kitchen, and your favorite appliance the stove? If you answered yes to both questions, then the two-year Baking and Pastry Skills Diploma offered at Delaware Tech will prepare you for employment in the hospitality industry as a pastry cook. If you are already an industry professional, you will learn additional skills to help you to advance to a supervisory position. At Delaware Tech you will gain experience in the demonstration and skills kitchen, learning the details of culinary arts including food preparation, baking, sanitation and nutrition. You will also gain knowledge about cost controls, menu planning, producing food in quantity, and purchasing the foods to meet this need.

Courses are offered on a part-time basis, and the credits earned in this program may be applied to the Associate Degree in the Culinary Arts or Food Service Management Technologies. Industry professionals and students will also acquire the mandatory classes required by the American Culinary Federation to begin the certification process.

This program is offered at the Dover and Stanton campuses.

What You Can Do

In this program, you will gain the knowledge and skills necessary to prepare you for positions such as:

• Baker
• Menu planner
• Pastry and recipe designer
• Supervisor of kitchen staff
• Teacher

What You Will Learn

Program Graduate Competencies

The Program Graduate Competencies listed below identify the major learning goals related to your specific program of study and identify the knowledge and skills you will have when you graduate to be successful in your chosen field.

1. Perform standard baking and pastry procedures using the appropriate tools and equipment.
2. Explain and apply the basic principles of food sanitation and safety in the work environment.
3. Apply the fundamentals of baking science to the preparation of a variety of products within realistic time constraints.
4. Apply the principles of nutrient needs to menu planning and food preparation.
5. Evaluate styles of leadership and develop skills in human relations and personnel management.
6. Apply the principles of menu planning and cost controls for the purchasing, receiving, and storage of baking and pastry ingredients.

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