What We Do
Baking Arts combines a lecture and lab format designed to teach basic and advanced baking principles, basic and advanced baking methods and preparations, customer service skills, culinary math, and efficient working habits. Located off-campus, students take part in running a real bake shop and experience the realities of a professional work space.
Successful students in this program have these academic opportunities available to them.
- Dual Enrollment with New England Culinary Institute (A 10 week online course of instruction plus an intensive weekend-long residency at NECI’s Montpelier campus).
- Articulation Agreement with Culinary Institute of America
*Fulfillment of the C.I.A.’s foodservice experience requirement.
*Possible ServSafe® Sanitation Certificate transfer credit.
*An annually renewable Articulation Grant of $4,000 (a total of $16,000 for the bachelor’s program), and other scholarship opportunities.
*Waiver of the application fee for C.I.A.
- ServSafe® Managers Certification
- National Restaurant Association Baking Credential
Embedded Academic Credit Areas
For a student who successfully completes this program, the Vermont Agency of Education provides for the following credits. Additional academic credit may be available based on sending school policies.
- 1 Science Credit
- 5 Elective Credits
Baking Arts Students use these industry-recognized texts, although others might be used throughout the year.
- Professional Baking, 5th Edition- Gisseln
- ServeSafe® Coursebook, 6th Edition- National Restaurant Association
- Culinary Math, 2nd Edition- American Technical Publishers
Recommended Reading Level
Textbooks and the majority of class texts in this course are written at the following grade level. The first number correlates to the grade level and the decimal refers to the monthly progress throughout the year. For example, an 11.3 would translate to an “11th grade reading level, approximately 3 months into the school year.”
- 9.5 (Baking Arts Text)
- 8.1 (Serve Safe)
- 8.5 (Culinary Math)
* For Baking Arts texts, students should read and comprehend at a 10th to 12th grade level. *
Recommended Math Skills
Successful students in this program should expect to master these math skills. Previous preparation and training in these areas are critical for academic success in this program.
- Fractions, decimals, and percentages
- Geometry (spatial abilities)
- Basic math (addition, subtraction, multiplication, division)
CVCC Safety Exam
Every CVCC Program begins the year with a Safety Exam. Students are required to pass this safety exam before they can participate in program lab settings. For more information about these exams, contact the CVCC School Counseling Coordinator.
- ServSafe® Managers Certification (nationally recognized certificate)
Instructor: Wendy Clark
Phone: (802).476.6237 ext. 1275
Phone (bakeshop line): (802).622.0333
Site Designer and Web Master: Matthew Binginot.