Overview and Award Outcomes
Overview
The Pastry Entrepreneur certificate builds upon baking and pastry foundational skills, preparing students for career opportunities to run independently-owned bakeries and restaurants, as well as leadership opportunities in other food service businesses. Baking and pastry students learn more specialty baking skills, cost control, menu planning, nutritional components of foods and desserts, and basic supervisory skills. Additionally, entrepreneur training provide students with the innovation, management, marketing, communication, and financial skills required to successfully start and run a culinary business. The program gives students a basic background in the theory, process, and practice of culinary entrepreneurship. Courses for the program are delivered in a mix of classroom and online formats.
Award Outcomes
Prepare high quality baked goods, pastries, and sauces in a cost effective and efficient manner as utilized in professional foodservice operations
Develop knowledge in baking and pastry production operations
Create a variety of menus, based on selected recipes for baked goods consumption
Follow accepted safety and sanitation standards when storing and preparing baked goods
Practice inclusive human relationship skills as part of the diverse hospitality industry
Create a professional career plan utilizing portfolio format
Demonstrate innovative thinking in the development of culinary business models, products and services
Apply operations concepts to solving business problems
Career Opportunities
Starting, buying, or managing a culinary business is a solid career option for students. In recent years, the allure of entrepreneurship has increased in the food industry, particularly in the food truck sector. In addition to entrepreneur opportunities, and depending on qualifications and experience, numerous positions are also available to graduates such as restaurant cooks, banquet cooks, bakers, assistant pastry chefs, pantry personnel, kitchen managers, food salespersons, personal chefs, purchasing clerks, caterers, and entry-level chef/managers.
Semester Sequence
Offered at Brooklyn Park Only
Graduation (25 credits)
Semester listings reflect the recommended sequence. Due to circumstances beyond our control, the information herein is subject to change without notice.
5/6/2024 : BP 7121 / EP