The Baking and Pastry Arts Management pathway introduces students to fundamental preparation terms, concepts, and methods in culinary arts where laboratory practice parallels class work. There is emphasis on basic kitchen and dining room safety, sanitation, equipment maintenance and operation procedures. The pathway also provides an overview of the professionalism in the industry and career opportunities leading into a career pathway in Culinary Arts.
There is an emphasis on baking and pastry arts and business management, as students gain in-depth knowledge and hands on skill mastery. Strong importance is given to refining hands-on production of the classic fundamentals in the commercial kitchen. This TCALC pathway is located in the Kanza Cafe, where students will learn and practice their skills in a fully furnished commercial kitchen.
Professional Certificate/ Industry Recognized Credential: Servsafe, all students are required to pass the Servsafe exam in order to enter the kitchen.
Recommended Prerequisite: Career and Life Planning and/or Culinary Essentials
Supporting Classes offered in the TPS High Schools: All Family and Consumer Science and Business Pathway classes
Sequence of Courses:
Semester 1
- Culinary Arts (2265) .5 credit
- Baking & Pastry I (2267) 1 credit
Semester 2
- Culinary Arts (2265) .5 credit
- Baking & Pastry II (2268) 1 credit
Semester 3
- Culinary Applications (2266) .5 credit
- Career Connections (2344) 1 credit
Semester 4
- Culinary Applications (2266) .5 credit
- Community Connections (2343) 1 credit
The Pathway courses are sequential. All new students enter the pathway with Culinary Arts and Baking and Pastry I, regardless if it is fall or spring semester.
Instructor: Gary Livingston Email: [email protected]
Instructor: Miranda Moody Email: [email protected]
TPS 2023-2024 Program of Studies
TPS 2023-2024 Programa De Estudios