Baking and Pastry

Do you see yourself opening a bakery or café where you design and create stylish cakes or artisan breads and sweets? Will you be preparing fine desserts for catered events in one of the best venues?

Interested in this program?

Why should I choose this program?

Begin your journey or energize your career with a Baking and Pastry credential from HFC and get on track to make the chocolates, confections, pastry, cakes, and breads that delight customers. As a pastry cook, pastry chef, or executive pastry chef, you have the opportunity to use your energy, attention to detail and artistry in places like hotels, restaurants, bistros, bakeries, resorts and catering venues.

Begin today with a skills certificate and Serv-Safe food safety certification, complete an American Culinary Federation Education Foundation (ACFEF)-accredited associate degree and Certified Pastry Culinarian certification and then finish with the Bachelor of Science degree, all at HFC without the hassle of transfer, loss of credits, travel or paid parking associated with other more costly education and training options.

What skills will I learn and improve?

What are my career opportunities?

Program features and benefits

Stack Your Certificates & Degrees

Faculty

Lists the faculty associated with this program and their contact information.
Name Credentials Email
Eric Gackenbach
FT Faculty - Hospitality
A.A.S., Schoolcraft College; B.S.B.A., Central Michigan University*; M.B.A., Wayne State University* epgackenbach@hfcc.edu
Jeffery Click
FT Faculty - Hospitality
A.S., Henry Ford College; B.A.S., Siena Heights University* jclick@hfcc.edu
Joseph Cosenza
FT Faculty - Hospitality
A.A.S., Le Cordon Bleu; B.S., Winona State University; M.B.A., Johnson & Wales University jecosenza@hfcc.edu
Kristin Jablonski
FT Faculty - Hospitality
CEPC®, American Culinary Federation; A.A.S., Schoolcraft College; B.A., Siena Heights University* kwjablonski@hfcc.edu