Baking and pastry arts are growing fields. Sandhills has strong relationships with
local chefs and employers who recruit graduates for entry-level positions as pastry/bakery
assistants, area pastry chefs, and assistant pastry chefs. Explore a career in baking
and pastry arts.
Expenses estimated over the two-year program timeline.
| ITEM |
IN-STATE COST |
OUT-OF-STATE COST |
| Tuition* |
$5,320.00 |
$18,760.00 |
| Student Activity Fee |
$175.00 |
$175.00 |
| Technology Fee |
$240.00 |
$240.00 |
| General Education Course fees |
$0-100.00 |
$0-100.00 |
| Additional Program fees |
$400.00 |
$400.00 |
| Textbooks |
$3,000.00 |
$3,000.00 |
| Uniforms |
$400.00 |
$400.00 |
| Supplies |
$250.00-300.00 |
$250.00-300.00 |
*Program credit hours: 70 鈥� $76.00 per credit hour in-state tuition, $268.00 per credit hour out-of-state tuition.
Cost of Attendance
Sandhills is committed to the belief that every student should have an opportunity
to pursue an education, regardless of financial resources. We are here to guide you
through the financial aid system to make costs more manageable and higher education
more accessible.
Steps to Financial Aid
Apply for Scholarships
Safety Requirements
Because health and safety is paramount, all tasks, where applicable, must be performed
in a safe and timely manner. These requirements may be assessed by our instructors.
These industry standards are set forth by the FDA food code which is enforced by the
Moore County Health Department, our advisory board members, and faculty of the Culinary
and Pastry Arts Department.
Students must be able to:
- Lift and move, without assistance, cookware typically found in a commercial kitchen.
- Lift and move stock and supplies up to 50 pounds.
- Stand and move about a kitchen and/or laboratory for up to 8 hours.
- Complete cleaning responsibilities requiring stooping, bending, and climbing.
- Move freely, quickly, and safely in a close environment.
- Work in coordination with faculty and fellow students at all times.
- Maintain a professional manner in all situations.
- Pour and handle liquids, including hot liquids.
- Safely handle hot foods.
- Perform repetitive tasks required in a commercial kitchen.
- Use a hand-held fire extinguisher.
- Set up and break down mop bucket
- Set up and break down dish machine
- Take trash and recycling out and re-line bins
- Set up 3 compartment sink.
- Finding, identifying, and using tools and equipment to safely perform these tasks.
- Locating and identifying certain chemicals and using them safely and correctly.
- Safely and accurately store and stack items in the cooler according to FDA Code listed
in the servsafe text.
- Other tasks as needed.
This is not a comprehensive list and may be added to at any time.
Cooperative Work Experience
Students are required to complete a cooperative work experience related to their program
of study where they work for an approved employer. Classroom learning is integrated
with work experience allowing career selection evaluation, the demonstration of marketable
skills and satisfactory performance of work-related competencies.
* This program is financial aid eligible.
Plan of Study Grid
|
| First Semester (Fall) |
| CUL-110 |
Sanitation & Safety |
2 |
0 |
2 |
| CUL-110A |
Sanitation & Safety Lab |
0 |
2 |
1 |
| CUL-160 |
Baking I |
1 |
4 |
3 |
| |
Credit Hours |
3 |
6 |
6 |
| Second Semester (Spring) |
| BPA-150 |
Artisan & Specialty Bread |
1 |
6 |
4 |
| BPA-165 |
Hot and Cold Desserts |
1 |
4 |
3 |
| |
Credit Hours |
2 |
10 |
7 |
| Third Semester (Summer) |
| BPA-130 |
European Cakes and Tortes |
1 |
4 |
3 |
| |
Credit Hours |
1 |
4 |
3 |
| Total Required Minimum
Semester Hours Credit |
|
16 |
Catalog
