Baking & Pastry Arts

Program/Enrollment Questions?
Call (440) 891-7732.

The Baking & Pastry Arts program is seeking artistic, creative and enthusiastic young gourmets like you who are interested in a culinary career that will test the limits of your skills, knowledge and passion.

Baking & Pastry Arts embraces both the oldest culinary discipline, baking, along with some of the most innovative and cutting edge techniques in the profession. This two year program will prepare you for a profession in baking and pastry and a career in the food and beverage industry by helping you build a foundation of basic culinary knowledge and culinary skills. From bread production to chocolates and candies you will learn the ABCs of food and food preparation.  All of these skills are developed and refined in the class-managed bakery, Mon Delice.

The Baking & Pastry Arts program at Polaris Career Center is affiliated with ProStart. ProStart, a program administered by the National Restaurant Association Educational Foundation (NRAEF), is a nationwide system of high school restaurant and foodservice courses linked with on-the-job experiences. This program opens the door to many opportunities including industry certification, college credit, and college scholarships.


High School Credit Junior Year
Baking & Pastry Arts: 3.0
, Technology: .5
Potential College Semester Hour Credit
ProStart credit may transfer into college credit depending on which college you choose to attend. The amount of credit awarded depends on the college or university and the National Restaurant Association Educational Foundation (NRAEF):
CTAG qualified credit

Program Resources

Course of Study/Syllabus

Sample Assignments

Additional Information

Current Program Fees:

Junior: $ 250.00

Senior: $ 145.00

Baking & Pastry Arts 2014-2015 Advisory Members

Mr. Tom Capretta, Cuyahoga Community College
Mr. Larry Denton, Red Cedar Coffee Co., LLC
Mr. Edward Hoegler, Kent State University
Mr. Nick Keck, AVI Food SystemsMs. Tina Korting, Albert Uster Imports
Ms. Ann Reichle, Angelina’s Pizza
Mr. John Selick, Sodexo/University Hospitals Ahuja Medical Center
Mr. Mike Sunseri, Mike’s Bar and Grille

Teacher: Tammy Hoegler
BS – Food Service Management
AOS in Baking and Pastry Arts – Johnson & Wales University
Masters in Education – Kent State University
Years at Polaris: 3
Industry Experience: Executive Pastry Chef at Kent State University
Interests/Hobbies: Tammy’s spare time is spent camping with her family.


  • Basic mixing methods
  • Basic ingredient functions
  • Preparation of: yeast breads, quick breads, pastry doughs, pies and tarts, cakes and tortes, cookies and petit fours, mousses and Bavarians, ice creams and frozen desserts, chocolates, candies, and confections
  • Customer Service
  • Effective merchandising
  • Sales training
  • Cost control measures
  • Proper handling and storage of food
  • Sanitation and safety


  • Commercial mixers
  • Commercial rotating rack oven, convection oven, and deck oven
  • Proofer/retarding unit
  • Dough sheeter
  • Paco-Jet Ice Cream system
  • Chocolate tempering equipment
  • Espresso/cappuccino machine
  • Point of sale system
  • Other specialized pastry equipment

Career Options

  • Food service professional
  • Baker
  • Pastry cook
  • Assistant pastry chef
  • Manager
  • Barista
  • Wedding cake designer
  • Chocolatier

Future Opportunities with Further Education

  • Head baker
  • Pastry chef
  • Pastry shop/bakery manager
  • Pastry shop/bakery owner
  • Hospitality Management
  • Food consultant/designer