Serving up the flavors of life!
Do you love to cook? At ECTS you’ll learn the art of creating great food and the great experiences that are found when sharing a meal. Food not only provides nourishment, it also brings family, friends, and communities together. You will learn how to cut, chop, cook, serve, and turn your passion for food into a business. Use your love for cooking to make delicious memories in the world of Culinary, Baking & Pastry Arts.
- Create gourmet foods, cakes, and pastries with artistic presentation.
- Plan, prepare, and serve meals for upscale events and casual dining.
- Work side-by-side with professional chefs in restaurants and large scale food service operations.
CULINARY, BAKING & PASTRY ARTS (CIP Code 12.0508)
Should enjoy working with people. Be able to work well under pressure, have physical stamina and coordination. Possess good organizational, math, and reading skills.
You Can Be . . .
- Fast order cook
- Retail food preparation
- Waiter or waitress
- Restaurant manager
Learn about these occupations and more at O-Net.
Prepared for professional culinary programs, immediate employment, and further education.
Earn College Credits
Satisfactory completion of this program earns you college credits. See our list of universities we have articulation agreements with, and the PA SOAR Agreements this program is certified with at CollegeTransfer.NET.
Students in the Culinary, Baking & Pastry Arts program may earn the following industry certification:
- National Food Safety Manager Certification
- American Culinary Federation Foundation Skills Certification
What’s it like?
Incorporating theory and practical experience, this program introduces students to a variety of food preparation techniques using the school’s fully-equipped commercial kitchens and restaurant. Students learn the preparation of soups, sauces, salads, meats, shellfish, poultry, vegetables, and desserts. Students will also acquire skills in food presentation and front-of-house service.
In addition, instructional areas include safety and sanitation, proper use of equipment, purchasing, inventory control, menu planning, diet and nutrition, serving and food service management.