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Baking/Pastry Arts
Certificate
Curriculum code 1323
Course Requirements                    Restaurant/Hotel Management and Culinary Arts Web site Gainful Employment Information


The Baking/Pastry Arts Program prepares students for entry-level positions in the baking and pastry area of culinary arts, and is designed for those who do not desire to take the two-year degree program. However, all courses in this certificate can be applied toward the Associate in Applied Science degree.

The Baking/Pastry Arts Program combines classroom theory with hands-on industry experience and provides practical opportunities to use techniques. This program uses the college’s modern kitchen facilities for several courses.

This certificate program requires fewer credit hours to complete than an Associate degree. Courses taken in this certificate program may be applied to Moraine Valley’s Restaurant/Hotel Management or Culinary Arts Associate in Applied Science degree program without loss of credit. Individuals with related work experience may be eligible to earn credit for proficiency in culinary arts. Also, recent high school graduates my be eligible for college credit for selected CTE Dual Credit courses completed in high school.

This program is intended to lead to employment. Students considering transferring to a four-year college or university to obtain a bachelor’s degree using the courses from this program should make an appointment with an academic advisor to review your options.

Nature of Work—Graduates of this program are prepared to work as bakers, pastry cooks, chefs or other culinary arts professionals. Individuals in this field must like working with and serving people.

Related Job Titles—Cook, executive chef, pastry cook, baker, line cook, food and beverage manager, food production worker, and food and beverage sales.

Employment Outlook—Job openings for chefs, cooks, and food preparation workers are expected to be plentiful through 2018; however, competition should be keen for jobs at the more upscale restaurants that tend to pay more.

Employment of chefs, head cooks, and food preparation and serving supervisors is expected to increase by 6 percent over the 2008-18 decade, which is more slowly than the average for all occupations. Median annual wage-and-salary earnings of chefs and head cooks were $40,630 in May 2010. The middle 50 percent earned between $29,050 and $51,540. The lowest 10 percent earned less than $23,260, and the highest 10 percent earned more than $70,960 annually.

Source: U.S. Department of Labor: Bureau of Labor Statistics 2010-2011
www.bls.gov/ooh/food-preparation-and-serving/chefs-and-head-cooks.htm

Gainful Employment Information—The college provides information about the number of semesters and expected costs to complete this program, as well as the current job outlook. Visit www.morainevalley.edu/programs/employment.htm

The median salary in Chicago for executive chefs is $72,401. Salaries range between $48,249 to $108,031.
Source: Salary.com

For job and internship listings and job search assistance, contact the Job Resource Center in S202, (708) 974-5737, www.morainevalley.edu/jrc.

 
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