Baking & Pastry

Shared first block for every VoTechWorks program. OSHA 10 (30 for construction management), first aid/CPR/AED, applied trade math and measurement, technical reading and writing, digital literacy, and career readiness. Completed before students enter the teaching kitchen, dining room and front desk unsupervised.

• Hold an OSHA 10 card and current CPR/AED certification
• Convert, measure and estimate with trade units, fractions, percentages and basic geometry
• Read a specification, code excerpt or manual and write a clear technical report
• Use email, spreadsheets, and the program's digital job-management tools
• Present a resume, portfolio and interview answers to an employer panel

Competency course in Breads for the Baking & Pastry program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in Breads and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern Breads
• Select and safely use the tools, equipment and materials for Breads
• Perform the core tasks of Breads to the standard, within time, without rework
• Identify faults, hazards and non-conformities in Breads work and correct them
• Document Breads work in the service log to industry format

Competency course in laminated dough for the Baking & Pastry program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in laminated dough and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern laminated dough
• Select and safely use the tools, equipment and materials for laminated dough
• Perform the core tasks of laminated dough to the standard, within time, without rework
• Identify faults, hazards and non-conformities in laminated dough work and correct them
• Document laminated dough work in the service log to industry format

Competency course in cakes for the Baking & Pastry program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in cakes and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern cakes
• Select and safely use the tools, equipment and materials for cakes
• Perform the core tasks of cakes to the standard, within time, without rework
• Identify faults, hazards and non-conformities in cakes work and correct them
• Document cakes work in the service log to industry format

Competency course in chocolate for the Baking & Pastry program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in chocolate and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern chocolate
• Select and safely use the tools, equipment and materials for chocolate
• Perform the core tasks of chocolate to the standard, within time, without rework
• Identify faults, hazards and non-conformities in chocolate work and correct them
• Document chocolate work in the service log to industry format

Competency course in plated desserts for the Baking & Pastry program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in plated desserts and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern plated desserts
• Select and safely use the tools, equipment and materials for plated desserts
• Perform the core tasks of plated desserts to the standard, within time, without rework
• Identify faults, hazards and non-conformities in plated desserts work and correct them
• Document plated desserts work in the service log to industry format

Competency course in costing for the Baking & Pastry program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in costing and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern costing
• Select and safely use the tools, equipment and materials for costing
• Perform the core tasks of costing to the standard, within time, without rework
• Identify faults, hazards and non-conformities in costing work and correct them
• Document costing work in the service log to industry format

An integrated, assessed piece of real work that draws on every trade course in Baking & Pastry: planned, estimated, executed and documented by the student, reviewed by an employer advisor. Capstones are shown in the Student Yard or the Museum of VoTech where the work allows.

• Plan and estimate a complete job from a specification
• Execute the job to standard within the estimate
• Present the finished work and its documentation to an employer panel

Supervised placement with an employer partner in Baking & Pastry work. Hours are logged against the certifying body's task list; the employer evaluates against the same rubric used in the shop.

• Perform the trade's tasks in a real workplace under supervision
• Meet employer expectations for attendance, safety and conduct
• Log hours and tasks in the format the certifying body accepts

Structured preparation for ACF Certified Fundamentals Pastry; RBA Certification: content review mapped to the exam blueprint, timed practice exams, practical-exam rehearsal, and registration/eligibility paperwork with the registrar.

• Score ≥ 80% on two timed mock exams
• Complete the eligibility application and hours verification
• Rehearse the practical exam format to time

The program completion credential(s). Sat at the school's authorized testing center or the body's test site; results recorded in the student record and reported in the annual outcomes report. Pass standard: Credential issued by the body.