Culinary Arts: Baking & Pastry

The Baking & Pastry Career Studies Certificate (CSC) program at Virginia Western provides opportunities for students who love creating delicious desserts and want to learn the skills and techniques of professional pastry chefs. This can lead to work in a bakery, restaurant, hotel or catering company. 

The Baking & Pastry CSC program is a one-year certificate program that prepares graduates to enter the workforce in roles such as baker, bread baker, cake maker and decorator, dessert maker, personal baker and wholesale baker.  

As a student in the Baking & Pastry CSC program, you will benefit from:  

• Small class sizes and personalized instruction from experienced faculty who have worked across the country and around the world.  
• Hands-on training in state-of-the-art kitchens and labs equipped with the latest tools and equipment.  
• Access to industry-standard certifications such as ServSafe and American Culinary Federation (ACF) levels.  
• Learning to work with a sense of urgency 

Claude Moore Kitchen Photo Gallery

Related Programs

• Culinary Arts (Associate of Applied Science)
• Culinary Arts: Baking Specialization (Associate of Applied Science)
• Management: Hospitality Management Specialization (Associate of Applied Science)
• Culinary Arts: Cake Production & Decorating (Career Studies Certificate)
• Culinary Arts: Introduction to Foodservice (Career Studies Certificate)
• Culinary Arts: Advanced Foodservice (Career Studies Certificate)
• Hospitality Management (Career Studies Certificate)

Mandatory Cutlery and Uniform Requirements

• Two (2) full uniforms, if taking more than one lab (if only taking 1 lab, 1 uniform is sufficient, so long as it is kept clean), consisting of: Chef Jacket with school logo and your name embroidered on it; black & white checkered pants; neckerchief; neckerchief slide; white apron; white baker's cap; black hard-style non-skid shoes with closed heel and toe (sneakers/tennis shoes/soft cloth shoes will NOT be permitted). Baking Uniform & Supplies Requirements and Pricing (PDF)
• In accordance with the Virginia Health Code 12VAC5-421-200 (Prohibition of jewelry) and ACFEF Standard 5.11, there will be no jewelry of any kind (to include medical information jewelry) permitted in the classrooms or labs, with the exception of a plain, metal band.

Mission & Goals

The mission of the Al Pollard Culinary Arts Program at Virginia Western is to:

• Equip the students with the needed skills to enter into the culinary industry.
• Prepare the students to be professionals at all times.
• Create lasting relationships with local businesses and citizens of the Roanoke Region, to promote economic vitality of the area.

The mission can be achieved through adherence to the following goals:

• Teaching professionalism daily; leading by example.
• Creating partnerships with local, charitable organizations, to give students opportunity to hone skills.
• Teaching the demands of the food service industry in a realistic manner.
• Commitment to upholding the high standards of the food service industry.
• Creating an atmosphere conducive to learning.
• Encourage students to continue their education.
• Garnering mutual respect.

Accreditation & Program Credentials

This program is accredited by the American Culinary Federation.

Completion of the Associate of Applied Science degree satisfies the American Culinary Federation eligibility requirements for both Certified Culinarian (CC) and Certified Pastry Culinarian (CPC) designations. Visit the American Culinary Federation website for further information.

Graduation Rates (PDF)  |  Employment & Certification Rates (PDF) | Estimated Expenses

Credit for Prior Learning

Our Credit for Prior Learning Program may award college credit for college-level skills and knowledge gained outside of a college classroom. Examples of Credit for Prior Learning include:

• Certifications and licensures
• Military and law enforcement training
• Work-based learning
• National or institutional examinations
• Workforce training

Click here to learn more about Credit for Prior Learning.