Length: 20 weeks day, 40 weeks evening, 748 clock hours
This program is designed for beginners with little or no skills. Instruction will cover classic and innovative baking, freezing, advance bakeshop and pastry techniques. Students will master proficiency skills in traditional and innovative ways of baking, decor and aerograph, etc. After successful completion of all coursework, students are expected to become employable as Sous Chef de Patisserie, or Bakers, and are prepared technically to operate their own bakery with the goal of becoming Executive/Chef Patissier. See our Class Schedule for Program B start dates.
| Level I: Apprenticeship (10 Weeks Day/20 Weeks Evening) | |
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| Level II: Intermediate (5 weeks Day/10 weeks Evening) | |
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| Level III: Advanced Baking & Pastry (5 weeks Day/10 weeks Evening) | |
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