Graduatesof the baking program enter culinary careers to become bakers, pastry chefs,production workers, merchandising/marketing sales personnel, managers,supervisors and business owners. Instruction is provided in production, mixing,molding, bench makeup, oven work, cake decorating, sales and delivery,sanitation and safety engineering. Students participate in store front, buffetand banquet operations.
Students must successfully complete the Agriscience curriculum with a “B”
(3.0 GPA on a 4 point scale) average