Baking & Pastry Arts

A program task list is an instructional tool to measure the technical competency of a student. During your enrollment in the baking and pastry arts program, you will be taught and assessed on the following tasks:

100 Introduction to the Hospitality and Baking Industry
200 Sanitation and Safety
300 Business and Math Skills
400 Baking Preparation
500 Baking Fundamentals
600 Purchasing, Receiving, Inventory, and Storage
700 Nutrition
800 Baking Planning
900 Human Relations Skills
1000 NMTCC Value-Added Baking Tasks
1100 NMTCC Career Education and Work Global Tasks

Equipment / Materials / Uniforms / Other Requirements
All tools and equipment are supplied within this program throughout your NMTCC career. Students need to purchase the following additional materials:

• Culinary Uniform (chef jacket, chef pants, hat or alternate hair restraint, and black slip-resistant shoes) -  https://www.djbspecialties.com/stores/nmtccstore
• Binder, Notebook, and Pen/Pencil

Program Fees:
Activity Fee - $35

Textbooks / Learning Management System / Communication
Textbooks and assignments will be accessed through our Canvas learning management system. The textbooks used in class are:

• Professional Baking-Edition 5
• On Baking-Edition 3
• Effective Knife Techniques
• Visualizing Nutrition: Everyday Choices
• ServeSafe Food Handler Course book-Edition 7

NMTCC provides students with a Google Account and a Canvas account. To access these accounts see below for links, and username and password format:
Google account: https://www.gmail.com
Canvas account: https://nmtcc.instructure.com/login/canvas
Username: (first initial) (last name) (2 digit Graduation yr)@students.nmtcc.org
Password: 9-digit student ID number (found on back of ID card)
Example:  username: jdoe24@students.nmtcc.org 
   password: 000012345

Safety is not an option! Safety is YOUR responsibility! Students are required to follow all rules and regulations. In addition to following all NMTCC’s listed and/ or posted safety and MSDS Policies, refer to the specific equipment manufacturer’s user, operator, or consumer guides and or shop manuals for complete safety details when using any equipment. Students are not permitted to use any equipment or tools unless they have received and documented that they have received the appropriate safety instruction.

Potential Safety Hazards:

• Various chemicals
• Flammable, caustic, corrosive, poisonous, slippery, and unstable compounds
• Grease, oils, degreasers, and cleaners

• Manual dexterity
• Heavy lifting/carrying
• Standing for long periods of time
• Strong hand/eye coordination

Students in the Baking and Pastry Arts program have the opportunity to earn the following industry certifications:

• NOCTI – Commercial Retail Baking
• OSHA 10
• S/P2 Culinary Workplace Safety
• ServSafe Allergens
• ServSafe Food Handler
• ServSafe Manager Food Safety
• ACF: Protein Nutrition and Egg Chemistry Certificate

Cooperative Education allows students to be employed during the school day while gaining meaningful instruction in a technical area, applying classroom knowledge to real-world experiences and developing life-long career skills. Students may be allowed to go to work for a number of days determined by their teacher and the cooperative education coordinator.

Students have the opportunity to enroll in the Honors level course of their CTE program. The Honors course is for 12th-grade students who have demonstrated a high level of interest and achievement in their program and who aspire to an advanced level of learning. Students in the Honors course will be exposed to individualized industry-related advanced work, rigorous study of CTE subject matter with embedded academic content, and practical application of knowledge and skills to work-based situations. Students must meet the required prerequisites and submit a completed Academic Teacher Recommendation form during their 11th-grade year to be considered for the Honors level course.

Prerequisites:
100% of POS Tasks 
GPA of >90% in CTE program
GPA of >80% in academic courses
Recommendation Form completed by academic teacher
Specific Industry Certification:

• ServSafe Food Handler
• OSHA 10-hour course

Career possibilities:

• Production Mixer
• Assistant Baker
• Pastry Cook
• Cake Decorator

Career possibilities with additional education:

• Executive Pastry Chef
• Pastry Sous Chef
• Bakery Manager
• Chocolatier
• Retail Bakery Owner
• Related Sales and Marketing

Pathways to College:

• PDE SOAR Agreements

Montgomery County Community College-Central Campus
Delaware County Community College
Community College of Philadelphia

• 1:1 Articulation Agreements

St. Francis University
The Restaurant School at Walnut Hill College

Class of 2024 graduation plans:
Post-secondary education in a related field - 27%
Employment in a related field - 45%
Post-secondary education in an unrelated field - 18%
Employment unrelated to the field of study - 9%