• 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