Baking and Pastry Arts

Overview

The Baking and Pastry Arts program at St. Georges Technical High School is designed to equip students with the baking and pastry skills necessary for success in the restaurant and hospitality industry. Supported by the Delaware Restaurant Association Education Foundation, the program provides students with industry-specific knowledge that can be applied across various roles in the culinary field. In addition to technical skills, students will develop essential employability skills such as leadership, accountability, teamwork, and responsibility.

Program Highlights

Curriculum:
- Fundamentals of Culinary Arts and Hospitality
- Fundamentals of Baking and Pastry
- Regional Baking Techniques and Specialties
- International Pastry Techniques and Specialties
- Advanced Pastry Techniques
- Baking and Pastry Operations and Management

Learning Experience

Students in the Baking and Pastry Arts program will receive hands-on training in various baking and pastry techniques, along with a deep understanding of culinary operations and management. The curriculum is designed to provide a strong foundation for a successful career in the culinary industry, with opportunities to practice in real-world settings. This program prepares students to excel in various roles within the restaurant and hospitality industry.

Certification

ServSafe Manager

Employment opportunities available with senior year co-op and after graduation:

Executive chef and Sous Chef (baking and pastry), Food Service Manager, Kitchen Manager, Line Cook

Earning Potential Range:

$15/hr to $20/hr, depending on role and experience.

Locations:

ST. GEORGES TECHNICAL HIGH SCHOOL

Instructor:

Ralph Freeman