Baking and Pastelería


Program Description

The Baking and Pastelería Diploma Program offers students the theoretical and practical knowledge required to work in the industry. Students will learn to create, prepare, and attractively present a variety of stand-alone desserts, bread-based products, and common or special baking recipes, pastries, and sweets.

Possible Employment Opportunities *

  • Bakers
  • Baked goods production prep technician
  • Bread Maker
  • Production Technician
  • Pastry Maker
  • Food Catering Service
  • Bakery owner and operator

Credential Earned

Baking and Pastelería Diploma

Related Certifications

  • ServSafe® Food Manager
  • ServSafe® Food Allergens

Duration of the Program

15 Months | 68.5 Quarter Credits
Total Contact Hours: 975
Lecture Hours: 460
Lab Hours: 320
Externship Hours: 195

Core Courses

Basic Culinary Techniques

This course will expose students to the kitchen environment. It will also teach them the basic skills and knowledge required to succeed in the industry. They will learn how to perform basic knife cuts to meet industry standards and how to prepare stocks and mother sauces. Finally, students will practice basic cooking methods with numerous ingredients to understand the different applications and purposes of each method in relation to the ingredients used.

Cuisine, Culture & Kitchen Organization

This course provides an introduction to the food service industry that examines gastronomic history, basic industry terminology, and the role that modern chefs play in the community, as well as their duties and responsibilities. Students will also examine the equipment and utensils used in food service operations and identify basic ingredients and their applications.


This course provides students an understanding of basic sanitation, safe food handling, and work safety principles. They will learn about food service sanitation based on ServSafe standards.

Nutrition & Allergens

In this course, students will learn about national nutrition and dietary guidelines and standards for food preparation. The topics covered include the history of genetically engineered crops and common food allergies. Students will also review safe practices when managing allergens in the kitchen.

Food & Beverage Inventory/Cost Control

In this course, students will apply the math skills gained in the CUL 1230 course to ensure the accuracy of costs and control them effectively. Students will learn how to cost standard recipes, focusing on product yield for accurate purchasing. The course also covers standard operating procedures. Finally, students will review the systems used to keep food and beverage costs, labor costs, and operational costs at acceptable levels.

Prerequisite: CUL1230

Culinary Math

This course provides students an understanding of food service math. They will use these math skills to calculate yield percentages, determine portion costs, and adjust the yield of a recipe. Students will also learn how to convert US measurements into metric measurements.

Facility Menu Planning & Development

This course provides comprehensive information on key aspects of menu planning and development. The topics covered include menu trends, nutrition, yield testing, recipe costing, menu writing, and menu merchandising. Students will also learn about effective facility and menu planning, development, and design. Finally, they will examine market trends, market research, and information analysis.

Prerequisite: CUL1055

Hospitality Supervision & Management

In this course, students will learn about general management, supervision, leadership, and human resource management. The course also covers staff selection and recruitment, employee orientation and training, and employee evaluations. Furthermore, this course will help students understand the role and responsibilities of a supervisor, allowing them to work more efficiently and effectively.

Prerequisite: CUL1055

Introduction to Baking

This course will cover the fundamental principles of baking. Students will examine occupational and industry terminology, product and ingredient identification, baking equipment and utensils, and elaboration processes. They will learn about and practice the production of breads, quick breads, cookies, pies, and tarts. Emphasis will be placed on the application of safety and hygiene measures during the production process. Furthermore, students will be able to practice the skills acquired by completing practical lab exercises.

Advanced Baking, Pasteles & Panes

During this course the students acquire the necessary skills to prepare different-sized and textured breads. The main focus will be to prepare lean doughs, enriched yeast doughs, laminated doughs and other artisan breads. In addition students will prepare ice cream and frozen desserts as well as healthy dessert alternatives.

Prerequisite: BKP1003

Chocolate & Candy Confections

In this course, students will learn the methods and techniques used to create a variety of products with chocolate, sugar, and isomalt. Students will also have to create original pieces of edible artwork using chocolate and sugar. Finally, students will be able to practice the skills acquired by completing practical lab exercises.

Prerequisite: BKP1003

Baking & Pastry Lab

In this course, students will acquire the skills necessary to prepare all types of creams, custards, and mousses for use as toppings for cakes, pies, tarts, and petit-fours served in hotels, restaurants, and bakeries. They will also prepare fillings, such as pastry cream and mousses in order to create, assemble, and decorate various pastry products with different sauces and garnishes. Finally, students will be able to practice the skills acquired by completing practical lab exercises.

Cake Decoration

In this course, students will decorate cakes with products such as buttercream, fondant, and gum paste. Students will assemble a traditional single-layer cake before working with multi-layer cakes, learning the techniques required for their production. Finally, students will have to make a special occasion cake that will require multiple techniques acquired in this and previous courses.

Prerequisite: BKP1003

Baking Externship

Students will have the opportunity to use all the knowledge and skills acquired in the program in real-work settings like hotels, restaurants, and bakeries that serve as practicum centers. Students will prepare and serve different breads and baked products under actual working conditions.

Prerequisite: All Previous Program Courses

Related Programs

Campuses Available

Admission Requirements

High school diploma or a recognized equivalent.

Possible Employment Opportunities *

  • Bakers
  • Bakery Clerk
  • Bread Makers
  • Production Technicians
  • Pastry Makers or other related position in Culinary
  • Hospitality
  • Catering Food service
  • Manage or operate their own baking service

* These examples are intended to serve only as a general guide of possible employment opportunities. There are many factors that determine the job an individual may obtain and Florida Technical College cannot guarantee its graduates any particular job. Some positions may require a license or other certifications. We encourage you to research the requirements for the particular position you desire.

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