Baking & Pastry Arts

Questions? Call 440.891.7732

The Baking & Pastry Arts program is seeking artistic, creative and enthusiastic young foodies 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. 

The Polaris bakery serves the public giving students an opportunity to put their customer service skills to the test.  Students prepare baked goods to sell in the student-run bakery, Indulge, giving them experience in the production of a variety of baked creations.  This real-life experience prepares students for their future in the hospitality industry.

Junior Orientation video for class of 2022:
https://www.loom.com/share/62af6e74390344efb557b939bd33d517 

Check out our featured recipes page!

Credits

High School Credit Junior Year
Baking & Pastry Arts: 3.0, Technology: .5

High School Credit Senior Year
Baking & Pastry Arts:  3.0

Certifications
ServSafe Food Handler
ServSafe Food Manager
OSHA 10-Hour

Potential College Credit
*See your Polaris Counselor for more information on college credit agreements.

Program Resources
Junior Program Fee & Supply List
Senior Program Fee & Supply List
Orientation Information
Uniform Ordering

Skills

• 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

Equipment

• 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

• Assistant Pastry Chef
• Baker
• Barista
• Chocolatier
• Food Service Professional
• Manager
• Pastry Cook
• Wedding Cake Designer

• Food Consultant/Designer
• Head Baker
• Hospitality Management
• Pastry Chef
• Pastry Shop/Bakery Manager
• Pastry Shop/Bakery Owner

Teacher: Tammy Hoegler
Email:  thoegler@polaris.edu
Education:  BS – Food Service Management - Johnson & Wales University, AOS in Baking and Pastry Arts - Johnson & Wales University, Masters in Education – Kent State University
Certifications:  ServSafe Manager/Proctor, OSHA 10-Hour Certification
At Polaris Since:  2011
Industry Experience:  Executive Pastry Chef at Kent State University
Interests/Hobbies:  Tammy’s spare time is spent camping with her family

Baking & Pastry Arts 2021-2022 Advisory Members