Hospitality & Tourism

Learn the ropes and get a great job in the hospitality industry!

From baking to bartending, culinary and restaurant certifications to operating your own food truck, Wake Tech has a short-term training program to get you the skills you need for the in-demand jobs in the Triangle region. Learn the science, techniques, and trends that will give you the foundational knowledge to be prepared for the challenges face by professionals in the hospitality industry. 

Course Details & Registration Information

Beginner's Baking and Pastry Arts
Available Classes
    Section Location Begin Date End Date Instructor Price Seats Available/Total Seats
252433 A Place at the Table 01/18/2022 04/14/2022 S. Andrews $270.00 0/12
Description Course Outline Requirements Intended Audience More Details
Intended Audience
Baking Enthusiasts, Au-Pair Students, Culinary Students, Home Makers & Seniors
Start your career in the hospitality industry with this introductory baking and pastry arts course. Learn the science, techniques and trends of baking from scratch. Discover the basic principles on how to prepare quick breads, basic leavened breads, cakes, cookies, custards, pastries and cake decorating. This "hands-on" course includes a comprehensive overview of entry level career opportunities. You will gain the knowledge of safety and sanitation in the food service industry to help you earn a ServSafe Safety and Sanitation certification.
Course Objectives
  1. The students will
    1 Learn the basic techniques on how the kitchen operates . 2.Learn the chemistry of baking and explore how flour, sugar, eggs and other ingredients combine in the proper ratios to produce different results. 3.Be able to demonstrate techniques following different recipes . 4.Understand the basic principles of bakers math and apply it. 5.Get acquainted with the use of baking tools, measures and weights. 6.Demonstrate the proper use of pastry bags 7. Demonstrate the art cake decorations using different icing methods. 8. Be able to work in a team environment and be able to follow instructions directions effectively.
Outline of Instruction
  1. • Introduction to basic techniques, the foundation of cake making, standard recipes & formulas, Bakeshop math, and food safety
    • Quick Breads, Cookies, Brownies and Bars
    • Egg-Based Desserts, Pies & Tarts
    • Cake Baking & Decoration Techniques
    • Icing & Plate Presentation
    • Understanding Food Cost
    • Cake Design and Quotation
    • Servsafe ( Teaching days will vary)
    • Final Exams
Contact Hours
Industry Standard, State, or National Certification
Servsafe ( National Restaurant Association)
Website URL
Certification Learning Outcomes/Requirements
  1. 1.Students will receive the ServSafe Certification ( National Restaurant Association)
CE to CU Articulation
Text and Supplies Needed
ServSafe 7th Edition Managers Book (ISBN 9780134812335 ), Professional Baking 7th Edition by Wiley Publication.Perpetual eText ISBN: ISBN: 978-1-119-19532-0 .Students can rent the e-text. Uniforms ( Chef Coat, Apron and Chef Hat ) will be provided to the student for an in-person class only. Students will need to buy basic baking tools and ingredients for online classes.
Clinical Site/Special Facilities
A prep kitchen will be required to conduct the hands-on training part of the course for an in-person class. Students will be working from their home kitchen for an Online class.
Requirements for Successful Completion of this Course
  1. Attendance 90% or above
  2. Participation
  3. Students must actively participate in the class. Students must be properly dressed in clean chef uniforms with closed-toed work shoes to prevent accidents. Students will be graded on quizzes and practical sessions on a weekly basis.
    Students will be graded on the following 4 Categories for them to pass the class. An average of 70% or higher would be required for the students to pass the class.For online classes students must submit their assignments by the due date as determined by the instructor.
    1) Servsafe = 20% ( Students will need 75% or higher to pass the class as per the National Restaurant Association).
    2) Quiz =15% ( Students will attempt a quiz at the end of each week). Each quiz weights 3.75% each
    3) Weekly Assignments = 45%. There are 9 Assignments in total.
    4) Final Exams = 20%
Accreditation/Special Approval Requirements
Intended Audience
Baking Enthusiasts, Au-Pair Students, Culinary Students, Home Makers & Seniors
Specific Industry or Business Support Needs
Pastry Cooks, Cake Decorators, Bread Makers
Wake County Need for Industry Positions
Employment of food and beverage serving and related workers is projected to grow 10 percent from 2014 to 2024, faster than the average for all occupations. Job opportunities in most dining establishments will be excellent because many workers leave the occupation each year, resulting in numerous job openings.
Industry or Job Titles Related to training Outcomes for Employment
  • Baker
  • Cake Decorater
  • Bread Maker
  • Assitant Baker
Related Courses
Course Contact Information
Sameer Pawa