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Program Description

Students learn the basic techniques of baking and then move into more advanced methods working with marzipan, chocolate and meringues. The science of baking is included in the course as well as sanitation procedures and safety practices. Students work in an on-site bakery with the most modern equipment as they train for a career in the industry.

Program of Study

Junior Year Courses

Lab

3 Credits 

English

1 Credit

Math

1 Credit

Science

1 Credit

Elective

1 Credit

Senior Year Courses

Lab

3 Credits

English

1 Credit

Economics/Government

1 Credit

Math

1 Credit

Science

1 Credit

Electives are subject to availability and schedule. Not all electives are available every semester. Past elective options have included the following classes:

ProStart, ServSafe certification.

Course descriptions are available online.

Industry Certifications

College Credit

Agreements with many colleges/universities help students, who meet established criteria, earn college credit for courses taken at the Lorain County JVS.  These credits can be transferred to the respective institution.  Potential college credits for Bakery & Pastry Arts students are listed below.  Credits listed are semester hours.

Sullivan University

20 Credits

Sinclair Community College            

3 Credits

Culinary Institute of America          

6 Credits

Hocking College

16 Credits

Math, English, Social Studies and other courses that offer dual high school and college credits are also offered on the JVS campus through partnerships with Lorain County Community College and Oberlin College. A comprehensive list of all college credit options available to students is posted on the JVS website.

Student Organizations

Students are encouraged to become involved with the career-technical student organizations related to their programs, such as Family, Career, and Community Leaders of America. These organizations help develop leadership skills, cooperation, social interactions, and good citizenship. All members have opportunities to participate in regional, state, and national competitions to showcase their skills and earn college scholarships. Students who excel academically and have a commitment to community service may become a member of the National-Technical Honor Society.

Employment Resources

Strong partnerships between the JVS and business and industry help students gain work experience through work-based learning experiences, the JVS Summer Internship Program, and senior early job placement. The JVS is committed to helping successful graduates find employment in their career field. A detailed explanation of the student eligibility requirements for these experiences is included in the student handbook.

The JVS maintains an online job board to help connect students and alumni to local employment opportunities. The JVS website also hosts links to online resources for labor market data, as well as statewide and national career information. 


Teacher Information

Chef Christopher Moore

Dept: High School
Job Title: Bakery/Pastry (BP) Instructor
Phone: (440) 774-1051 x22244
Fax: (440) 774-6421
Email: Click here to send a message

Program Highlights

  • Cake Decorating
  • Learn Cost Measures
  • Plan Food Purchases
  • Preparation of Breads, Pastries, Gourmet Desserts
  • Sales Training and Merchandising
  • Use of Commercial Food Equipment
  • Use of Spices, Flours, Sugars, & Leavening Agents

Career Pathways

  • Assistant Pastry Chef
  • Baker
  • Baker's Helper
  • Pastry Cook

With Additional Training

  • Bakery Manager
  • Caterer
  • Chef
  • Corporation Trainer
  • Dietician
  • Pastry Chef
  • Product Developer
  • Restaurant Manager
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