Baking/Pastry Arts - Moraine Valley Community College

Baking/Pastry Arts from Moraine Valley Community College is a Campus Certificate Baking degree that prepares you for a Vocational Programs career. Moraine Valley Community College?s Baking/Pastry Arts Program prepares students for entry-level positions in the baking and pastry area of culinary arts, and is designed for those who do not desire to take the two-year degree program. However, all courses in this certificate can be applied toward the Associate in Applied Science degree. The Baking/Pastry Arts Program combines classroom theory with hands-on industry experience and provides practical opportunities to use techniques. This program uses the college?s modern kitchen facilities for several courses. This certificate program requires fewer credit hours to complete than an associate?s degree. Courses taken in this certificate program may be applied to Moraine Valley?s Restaurant/Hotel Management or Culinary Arts Associate in Applied Science degree program without loss of credit. Individuals with related work experience may be eligible to earn credit for proficiency in culinary arts . Also, recent high school graduates my be eligible for college credit for selected Tech Prep courses completed in high school. This program is intended to lead to employment. If you are considering transferring to a four-year college or university to obtain a bachelor?s degree using the courses from this program, make an appointment with an academic advisor to review your options. Employment Outlook? Job openings for chefs , cooks and food preparation workers held nearly 3.1 million jobs in 2004. Nearly two-thirds of all chefs, cooks, and food preparation workers were employed in restaurants and other food services and drinking places. Job openings for chefs , cooks, and food preparation workers are expected to be plentiful through 2014; however, competition should be keen for jobs in the top kitchens of higher end restaurants. Overall employment of chefs, cooks, and food preparation workers is expected to increase about as fast as the average for all occupations over the 2004-14 period. Wages of chefs , cooks, and food preparation workers vary greatly according to region of the country and the type of food services establishment in which they work. Wages usually are highest in elegant restaurants and hotels, where many executive chefs are employed, and in major metropolitan areas. Nature of Work? Graduates of this program are prepared to work as bakers , pastry cooks, chefs or other culinary arts professionals. Individuals in this field must like working with and serving people. Related Job Title? Cook, executive chef, pastry cook, baker, line cook, food and beverage manager, food production worker, and food and beverage sales. View more details on Moraine Valley Community College . Ask your questions and apply online for this program or find other related Baking courses.