BakingAmerican Culinary Federation
 

Graduatesof the baking program enter culinary careers to become bakers, pastry chefs,production workers, merchandising/marketing sales personnel, managers,supervisors and business owners. Instruction is provided in production, mixing,molding, bench makeup, oven work, cake decorating, sales and delivery,sanitation and safety engineering. Students participate in store front, buffetand banquet operations. 

 
American Culinary Federation Education Foundation

Articulation Agreement:

College/University

Course

Number

Course Name

Credits

 

 

 

 

Criteria

Credit Type

Students must successfully complete the Agriscience curriculum with a “B”

(3.0 GPA on a 4 point scale) average

 

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