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Mission

To exemplify and promote excellence, opportunity, and leadership through:

• Sequential development of fundamental to advanced baking and pastry art skills, with a concentration on creativity and style through real world experiences
• Development of professionalism through the concentration and building of self pride, character, independence, and community service

Objectives

1. Establish and maintain high standards of sanitation
2. Exhibit a strong foundation of baking methodology
3. Exhibit nutritional awareness and implement food-for-life principles
4. Plan production of product and purchase, cost, and price product for profit
5. Exhibit a solid foundation of techniques for food preparation, presentation, and service, including competence in baking and pastry production, line work, and basic garde manger
6. Use problem solving techniques in maintaining kitchen morale and building a team spirit
7. Communicate clearly, both verbally and in writing
8. Conform to professional standards in appearance, attitude, and performance
9. Conform to established codes of ethics
10. Demonstrate display techniques as they apply to hot and cold dessert presentations
11. Demonstrate basic knowledge and skills for display pieces including chocolate, marzipan, pulled sugar, and nougat
12. Plan and present a grand pastry buffet
13. Demonstrate working knowledge of the factors involved in setting up and operating a baking and pastry facility
14. Demonstrate the ability to keep accurate food business records and understand the relationship between financial profits and good business ethics
15. Demonstrate creativity and sound thinking in solving management problems in merchandising techniques
16. Demonstrate a commitment to the profession through activities such as attending meetings, seminars, continuing education programs, and professional association memberships
17. Demonstrate knowledge of the fundamentals of microcomputers
18. Develop a career portfolio
19. Develop skills for and a commitment to the process of lifelong learning
20. Develop skills for problem solving, decision making, and critical thinking
21. Apply knowledge of physical activities and sports in maintaining health
22. Demonstrate all Certified Pastry Culinarian competencies and outcomes required by licensing by the Accrediting Commission of the American Culinary Federation Educational Institute