Sollers Point Technical High School

Go for the Gold! Go for a Trade!

The Baking and Pastry 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 and Servsafe certification. 

Hello Future Culinarians!
Below you will find the flyer to order your uniforms for your Baking and Pastry Arts program at Sollers Point Technical HS. These uniforms can be ordered starting July 1 and have to be ordered NO LATER than August 4th, to ensure they arrived by the start of the school year. A full uniform is required as part of your CTE program and will look as follows (see flyer). This year, students are required to wear slip-proof shoes in the kitchen. You can purchase your shoes from any company of your choosing, however, we have shown an example of acceptable shoes that are sold on Walmart.com for $18. Please keep in mind, uniforms are required in the kitchen.  

A student will not be allowed to participate in labs until they have a full uniform.

Please reach out to [email protected] with any questions regarding uniforms. 

Uniform Ordering

Completion of the program prepares you for certification in the following areas:

• SERVSafe
• ACF’s Certified Junior Culinarian credential

CAREER OUTLOOK

Graduates from this program have a great start on these potential careers:

• Baker
• Speciality Baker
• Pastry Chef
• Wedding Cake Baker and Designer
• Baking and Pastry Blogger

PATHWAY AT SOLLERS POINT

CURRICULUM

Course 1: Professional Baking and Pastry 1 #61.8210.0

This introduction to the fundamental concepts and techniques in the profession of baking and pastry arts. It provides hands-on clinical experience through school-based enterprises, giving the students the opportunity to develop the technical skills required in future culinary and baking courses, as well as the food service industry. Students will be introduced to professional standards of the industry, safety and sanitation procedures, knife skills, including handling and care, cooking processes and procedures, product identification, vocabulary and terminology, industry equipment, recipe costing and quantity adjustments. Students participate in demonstrations and group exercises to supplement their development of technical skills and knowledge.

Course 2: Professional Baking and Pastry 2 #61.8220.0

Students in this course continue to build on the fundamental concepts and techniques in the profession of baking. Students will use the appropriate equipment found in a professional bake shop and use Mese en Place in baking preparation. Students will also use an assortment of ingredients to make a variety of baked goods by accurately measuring ingredients and changing formula yields. Students will apply the baking principles for yeast dough and yeast-leavened dough, make a variety of baked goods using chemical and/or mechanical leavened dough and batter formulas and bread making. They will actively be participating in demonstrations and group exercises to show their development of technical skills and knowledge.

Course 3: Professional Baking and Pastry 3 #61.8310.4 (H) 

The course provides more advanced concepts, techniques, theories, ingredients, and methodologies involved in the preparation of basic menu items. Students will be introduced to sanitation practices and food safety guidelines. Students rotate through food handling methods and techniques, portion control, costing, production, plating and garnishing of breads, laminated doughs, advanced cookie and bar desserts, competitions, and holiday baked goods. Students participate in demonstrations, group exercises and school-based enterprises to supplement the students' development of technical skills and knowledge.

Course 4: Professional Baking and Pastry 4 #61.8320.4 (H)

This course provides experience in the mastery concepts and techniques in baking. They will be instructed in the fundamentals of baking science, terminology, equipment, ingredients, weights and measurements, formula conversion, and costing of recipes while maintaining the professional standards for the foodservice industry. Students will prepare a variety of baked goods including breads, candy, plated desserts, many competitions, custom cakes, savory and healthy desserts, and desserts from around the world. Students participate in demonstrations, group exercise and school-based enterprises to supplement the students' development of technical skills and knowledge.

*Program requirements are frequently updated. Please consult school for latest offering.

Program Statistics

ACF Certification Rate - 0%
Program Completion Rate - 100%
Positive Placement  - 100%  (industry, continuing education, or military)
Student Satisfaction   100%

INSTRUCTOR

Chef Angela Root 
Department Chair, Culinary Arts
Baking and Pastry Arts Teacher

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.