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Baking and Pastry

Baking and Pastry  The program partners with the American Culinary Federation (ACF) to prepare students for successful careers in the food and beverage industry with a focus on Professional Baking. The program includes education in food production, professional cooking, baking, cost control, nutrition, sanitation and food marketing. Students may earn ACF’s Certified Junior Culinarian credential, Servsafe certification and may also earn articulated college credit at Stratford University through a statewide articulation agreement. 

Angela Root (previously Cassano) 

 Angela Root
 

Teach: Baking and Pastry Arts

At Sollers: Starting my 6th year

Bio: My passion and love for baking shines through in my day to day teaching. I started off my baking career as a Pastry Chef at Goucher College to then transition into a baking and pastry arts teacher at Sollers Point Technical High School. I absolutely love the art of baking and love teaching students my passion for the trade. These are life skills that students will take with them for years to come. 



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