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Career and Technical Education (CTE)

BAKING


Students learn the fundamentals of baking, customer relations, food handling and sanitation. Students operate a retail bakery in class that serves students, staff and the general public, while also having an opportunity to prepare baked goods for special events.

UNITS OF STUDY

  • Orientation and Shop Safety
  • Food Safety and Sanitation/Receiving/Storing
  • Science of Gluten
  • Food Service Tools and Equipment
  • Knife Cuts
  • Cookies
  • Weights/Measurements/Baking Math
  • Identification and Preparation of Ingredients 
  • Cakes/Icings/Decoration
  • Yeast Breads/Pizza
  • Productivity and Quality 
  • Merchandising of Products
  • Pies/Pastries/Fruit Fillings/Custards
  • Laminated/Sweet Dough
  • Quick Breads/Donuts
  • NYSED: CDOS Units 
  • Career and Financial Management

CAREER AND COLLEGE PATHWAYS

Articulation Agreements
  • Lincoln Technical Institute
Employment Opportunities
  • Entry level baking positions
  • NYS Career Zone: Baker
Further Educational Opportunities
  • Alfred State College: Baking, Production and Management
  • Niagara County Community College: Baking and Pastry Arts – Certificate Program
  • Niagara County Community College: Baking and Pastry Arts – AAS Degree
  • Paul Smith’s College: Bakery and Pastry Arts
  • Sullivan County Community College: Pastry Arts

INSTRUCTOR

Tom Noto