Charlotte Technical College

Standards

After successfully completing this program, the student will be able to perform the following:

1. Describe the roles within teams, work units, departments, organizations, inter-organizational systems, and the larger environment.
2. Explain the importance of employability skills and entrepreneurship skills.
3. Describe the importance of professional ethics and legal responsibilities.
4. Demonstrate the importance of health, safety, and environmental management systems in organizations and their importance to organizational performance and regulatory compliance.
5. Demonstrate fruit preparation skills.
6. Demonstrate bakery goods and dessert preparation skills.
7. Demonstrate bread preparation skills.
8. Solve problems using critical thinking skills, creativity, and innovation.
9. Research the history of the baking and pastry industry and the cultures of food styles.
10. Demonstrate leadership and teamwork skills needed to accomplish team goals and objectives.
11. Use information technology tools.
12. Demonstrate advanced baking techniques.
13. Demonstrate confectionary techniques.
14. Practice display and centerpiece creation techniques.
15. Demonstrate personal money-management concepts, procedures, and strategies.
16. Develop and prepare baked goods for various nutritional needs and special diets.
17. Use oral and written communication skills in creating, expressing, and interpreting information and ideas.

Please see the Basic Skills Requirement table by clicking here and find your program.

If required, take the Basic Skills Test at our Testing Center. Call 941-255-7500 Ext. 1745 to schedule to take the test.

• Certified ServSafe Food Handler (A1-A8)

• Bakers
• Chefs and Head Cooks

To find out more about these opportunities, please visit O*Net OnLine.

Baking and Pastry Arts does not have any prerequisites.