This is a hands-on, career-focused program designed for students who love creating, working with their hands, and learning by doing. From artisan breads and pastries to cakes, desserts, and professional presentation, students develop real kitchen skills in a lab-based environment that mirrors the food industry. As they progress through the program, students build confidence, creativity, and workplace readiness while exploring careers in baking, pastry, hospitality, and entrepreneurship. This program prepares students for both immediate employment and postsecondary culinary opportunities.
Eligibility
- Year 1:
- Grade 10-11
- Year 2:
- Successful completion of Pastry 1-2
- Year 3:
- Successful completion of Pastry 3-4
Number of Years to Complete this Program
2 years to complete
*Optional third year offered
Things to Consider
- You must have the ability to stand for long periods of time.
- You must participate in sanitation practices and kitchen maintenance.
- You may be exposed to possible allergens.
- Your attendance impacts the kitchen labs you experience.
- You are required to comply with sanitation and safety guidelines for personal appearance to include: trimmed nails, hygiene standards, and longer hair restrained.
Direct Employment
- Caterer
- Cake Decorator Prep
- Baker
Jobs Available After Additional or Advanced Training
- Pastry Chef
- Caterer
- Chocolatier
- Executive Pastry Chef
- Pastry Shop/Bakery Owner
- Pastry Instructor
Locations
JTED @ Mountain View
3901 W. Linda Vista Blvd.
Schedule Availability
- Monday through Friday daytime schedule
Program Completion/Sequence
Year 1
Pastry 1-2
Students learn the foundations of baking and pastry through hands-on kitchen labs. Emphasis is placed on safety, sanitation, ingredient functions, and basic production techniques. There may be opportunities for catering events through the Culinary Club (CTSO).
Students will learn:
- Baking fundamentals and kitchen safety (ServSafe-aligned)
- Measuring, scaling, and recipe execution
- Quick breads, cookies, cakes, pies, and basic yeast doughs
- Introductory pastry and dessert presentation
- Professional kitchen habits and teamwork
Students may participate in FCCLA competitions, school-based enterprises, and industry experiences.
Perfect for students who love baking, want to explore culinary careers, or enjoy hands-on learning.
Year 2
Pastry 3-4
Students refine their skills through more advanced techniques and production-based learning. This course focuses on precision, consistency, and creativity while simulating real bakery operations.
Students will learn:
- Artisan breads and laminated doughs
- Advanced cakes, fillings, and plated desserts
- Chocolate work and decorative techniques
- Prepare for industry credentials (ACF Fundamental Pastry Cook)
- Complete a major capstone project (e.g., wedding cake)
- Recipe costing, production planning, and time management
- Leadership and collaboration through FCCLA projects
Students may participate in FCCLA competitions, school-based enterprises, and industry experiences.
Year 3
Pastry 5-6
This capstone course prepares students for postsecondary education and employment in the baking and pastry industry. Instruction emphasizes advanced production, design, and professional readiness.
Students will:
- Design and produce complex pastries and specialty desserts
- Complete a major capstone project (e.g., dessert showcase)
- Prepare for industry credentials (ServSafe)
- Participate in work-based learning, internships, or job shadowing
- Build a professional portfolio for college or employment
Students may participate in FCCLA competitions, school-based enterprises, and industry experiences.
Perfect for students who are serious about baking, culinary careers, entrepreneurship, or hospitality.
Certification
- Year 1 (Pastry 1-2):
- ServSafe Food Handler
- Year 2 (Pastry 1-2):
- ServSafe Manager
- ACF Certified Fundamental Pastry Chef
- Year 3 (Pastry 3-4):
- ServSafe Manager
Work Based Learning Requirements
Students who complete one or more years of the program and meet the eligibility requirements may have the opportunity to participate in our Internship Program.
Credits
1/Year
Instructor
- Corinne Angello
Meet the Teacher Podcast
More Information
Uniform
- Pastry Uniform
- JTED blue chef hat
- JTED blue apron
- JTED blue jacket
- Closed-toe, non-slip shoes
Beneficial Classes to Take in High School
Academic Classes
- Chemistry
- Math
- English
- Language
CTE Classes
- Business
- Marketing
- Entrepreneurship
