Baking & Pastry Arts

Baking & Pastry Arts programs prepare students for quick entry into the industry in a variety of positions: baking/pastry assistant, area pastry chef and assistant pastry chef, among others. With experience, graduates can advance from entry-level positions to pastry chef, cake designer or bakery manager.

• Classes are held at the Wake Tech Baking Kitchens, at 6750 Perry Creek Road in Raleigh.
• 1:12 chef-to-student ratio

Employment opportunities include restaurants, hotels, independent bakeries and pastry shops, wholesale and retail markets and high-volume bakeries. The programs also provide students with the skills and knowledge to start their own businesses.

Daytime and evening classes are available to accommodate busy schedules, and courses are held in eight-week "mini-mesters." Certificate and diploma options also are available and can be completed in less time.

Anyone interested in learning more about the Baking & Pastry Arts program can attend an information session. The sessions start at 6 p.m. at Scott Northern Wake Campus, Building K, Room 155, and last about an hour.

Upcoming sessions are scheduled as follows:

• January 6
• March 3
• April 7
• May 5

For more information or advising for classes, contact Chef Eric Stopka at [email protected] or 919-532-5970 or Chef Caralyn House at [email protected] or 919-532-5969.

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Professional licensure

Wake Tech academic programs (credit and non-credit) that are designed to lead to professional licenses are tied to North Carolina or national certifications. If you intend to pursue professional licenses outside North Carolina once you have completed your academic program at Wake Tech, please refer to the Professional Licensure section of the college's distance education authorization page for additional information.

Accreditation and certification

Wake Tech's Culinary Arts and Baking & Pastry Arts programs are accredited by the American Culinary Federation (ACF). Graduates of ACF-accredited degree, diploma or certificate programs are eligible to receive a Certified Culinarian^® or Certified Pastry Cook certification. No fees or separate exams are required for the certifications. Graduates must provide a final transcript verifying graduation and documentation of ACF membership. Certificate/diploma graduates must also document one year of entry-level work experience to receive certification. Application and documentation must be submitted within one year of graduation.

As a student in Baking & Pastry Arts, you have the option of becoming a junior member of the North Carolina chapter of ACF, the largest professional association of chefs in the nation. As a paid junior member, you automatically receive certification upon graduation. Regardless of your membership status, however, you are welcome to attend monthly meetings. Check the chapter website for more information. For questions about the ACF or Triangle Chefs Association, contact Department Head Aaron Stumb at 919-866-5992 or [email protected].