|
What is the baking and pastry program? |
 |
The baking and pastry program provides professional training for employment as a pastry chef in local restaurants, hotels, resorts, bakeries and catering establishments. Career options include bakery production finisher, pastry decorator, caterer, baker assistant, bakery entrepreneur and bakery chef at grocery store food chains, cafes, restaurants, resorts, hospitals, cafeterias, food preparation centers and catering facilities.
The DVC baking and pastry program is accredited by the ACFEF (American Culinary Federation Educational Foundation) and is recognized by this national organization of professional chefs for its excellence in preparing students for entry into a culinary career or transfer to an upper division four-year degree program in hospitality-related studies.
It offers:
- a flexible, career/technical education program that provides the workforce skill set required by local or worldwide employers and industry,
- collaborative team-oriented hands-on learning experiences that mirror work in the culinary and hospitality industry,
- opportunities to learn the scope of careers available in the hospitality and culinary industry, as well as principles of professional practice leading to successful management,
- opportunities to work alongside successful culinary experts and respected hospitality industry professionals to gain resumé-building experiences.
What will I learn?
Students in the baking and pastry program learn, through participation, practice and application:
- foundational knowledge and technical skills required for success in the culinary and hospitality industry,
- teamwork, planning, purchasing, production and service,
- leadership, communication, problem-solving, and critical thinking,
- an appreciation for excellence in food, in service by adhering to an exceptional standard of quality in production and presentation,
- to explain and apply baking/pastry terms and procedures appropriately
- to select, organize, and analyze ingredients used in baking and pastry production
- to select, recognize, and utilize equipment and tools used in baking and pastry production
- to scale and measure ingredients properly
- to produce an array of bakery and pastry products
- to evaluate quality standards in baking and pastry products in written and oral form
- about opportunities available in California’s hospitality and culinary industry from successful industry professionals
- about options for transfer to articulated four-year colleges and universities that offer degrees in hospitality and culinary studies.
Why consider the baking and pastry program?
For nearly four decades DVC has been successfully preparing students for careers in small and large bakeries, specialty pastry shops, and catering, including the design and production of breads, pastries, and desserts for fine dining restaurants and hotel properties.
Diablo Valley College’s baking and pastry program offers an in-depth, hands-on curriculum where students gain a broad range of technical knowledge supported by application and practical industry experience. In addition to training at the DVC facilities, students are required to work outside the college through an industry internship or co-op program.
