Baking And Pastry Management Advanced Technical Certificate (ATC) InformationView Course Requirements
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by the Department of Economic Opportunity
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Introduction to the Baking And Pastry Management Advanced Technical Certificate (ATC) Program
The Advanced Technical Certificate in Baking and Pastry is designed for the student who has earned an Associate in Science degree in Culinary Management and has an interest in increasing his or her knowledge in confectionary artistry. The Advanced Technical Certificate in Baking and Pastry is a 15 credit hour program.
Is This For You?
People who enter the culinary profession enjoy practical, hands-on activities and are creative and comfortable with decision making and problem-solving. They are skilled in interpersonal relations and coordinating the work and activities of others. Good communication skills are important. Near vision and arm-hand steadiness are essential.
Related Career Opportunities
Graduates from the Culinary Arts program will provide food services within a large variety of industries including restaurants and other retail eating and drinking establishments, and institutions such as schools, colleges, hospitals, and nursing homes. Other employers include grocery stores, hotels, and private catering services.
Involves the production of food, and the management of food production and services. A wide range of opportunities exists for culinary artists with experience and formal training as cooks, chefs, maitre d’s, managers, and health inspectors, in restaurants, schools, supermarket delis and bakeries, health care facilities, and government agencies. Employment opportunities are also found in the sale of food supplies and services, and in catering, food design, and edible product development.
- Kitchen Assistant
- Line Cook
- Prep, Lead, or Pantry Cook
- Sous Chef