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Pastry and Baking

Program Details

About this Program

Chefs and cooks prepare a variety of foods in many different environments, from preparation of a la carte (prepared to order) to banquets for hundreds of people. Responsibilities include sanitation, maintaining an accounting and Inventory control system, estimating the amount of food needed, purchasing food supplies, and planning menus. Nutritional aspects of healthy cooking are increasingly incorporated into the chefs' menu.

This certificate will allow the student to gain sufficient knowledge and skill to become employable in a commercial baking and cake decorating environment. Bakeries, pastry shops and candy shops are potential employers. Many large department stores, grocery stores, hotels and private clubs also hire our graduates. Entrepreneurs that are interested in having these skins to support their own plan are also welcome.

A good general education, good reading ability, and a working knowledge of mathematics are important so that students can interpret weights and measures, calculate recipes, and understand cost control, inventory control and forecasting.

Classroom Location(s)

  • Saint Paul College 55102
Saint Paul College
Saint Paul College
235 Marshall Ave. Saint Paul, MN 55102
Toll-Free: (800) 227-6029
Local: (651) 846-1600

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