Hospitality, Food & Tourism
Pending professional review: this program and its curriculum has not yet been verified by a certified food-safety manager and industry professional. Study draft only.
Baking & Pastry
6–9 mo full-time · 1350 clock hours. VT-BUILD-V1 #9754 (2026-09-26): courses, lessons and assessments written for the trade by the build hub; draft pending review.
Core curriculum
Workplace safety, sanitation, and equipment operationculinary math and measurementsprofessional communication and career readinessyeast bread and artisan bread productionlaminated dough techniques including croissants and Danishcake mixing methods, assembly, and decorationchocolate tempering, molding, and confection makingplated dessert composition and presentationrecipe costing and bakery business fundamentalscapstone project integrating program skillsexternship and worksite placement in a professional baking environmentcertification exam preparation
Course & assessment plan
10 courses · 1,350 clock hours · tuition $14,070 COMPLIMENTARY (exam and licensing fees separate; see tuition). Universal core → one competency course per curriculum area → capstone → externship/clinical → exam prep. Open the full plan with every assessment.
Certification & licensure
| Credential | Type | Issuing body |
|---|---|---|
| ACF Certified Fundamentals Pastry | Industry certification | American Culinary Federation |
| RBA Certification | Industry certification | Retail Bakers of America |
Universal core (all programs)
| Module | Hours |
|---|---|
| Workplace safety (OSHA 10) | 10 |
| First aid / CPR / AED | 8 |
| Applied math & measurement | 40 |
| Technical reading & writing | 30 |
| Digital literacy (IC3/MOS) | 30 |
| Career readiness (NCCER Core / WorkKeys) | 30 |
Stackable pathways
Kitchen & Bar: Baking & Pastry → Culinary Arts → Bartending & Beverage → Restaurant Management
