Chef Allison McCue
Pasty and Baking Instructor
Office: 138 ED
Phone: 304-367-4939
Email: Allison.McCue@pierpont.edu
Floyd, Brian (2002)
Executive Director Culinary Academy
Assistant Professor Culinary Arts
ACF Certified Executive Chef
M.A. Marshall University
Office: ED 140
Phone: 304-367-4409
Email: Brian.Floyd@pierpont.edu
Newcome, Beth (1984)
Dean - School of Human Services
Coordinator and Professor of Applied Design
B.S., M.S. West Virginia University
Ph.D. The Ohio State University
Room: 143 ED
Phone: 304-367-4919 or 304-367-4271
Email: Beth.Newcome@pierpont.edu
WELCOME TO PASTRY AND BAKING
According to the National Restaurant Association, the hospitality industry employment is anticipated to grow by 11% over the next 10 years. As foodservice operations grow so will the demand for qualified employees to fill the additional positions. The pastry and baking arts is a specialized field that currently has a shortage of labor. The Pastry & Baking Arts specialization will prepare students to help fill the industry demand. The specialization fits into the current Foodservice Management program structure. Additional classes will allow students to seek specialized skills necessary for employment as a pastry cook upon graduation. Moreover, the student will still be grounded in to the fundamentals of foodservice management. Pastry & Baking students will gain exposure to proper sanitation and safety practices, proper nutritional practices, proper equipment procedures, and proper supervisory management practices in the same classes that the Culinary students will attend.
Selective Enrollment:
Admission to the Pastry & Baking Arts program is competitive. Applications should be received by April 1st of each year for admission into the fall program. Applicants to the program must have a minimum GPA of 2.0, a score of 18 or higher on the English section of the ACT (or SAT equivalent) or successful completion of ENGL 0097 or ENGL 1104, and a score of 18 or better on the Math section of the ACT (or SAT equivalent) or successful completion of MATH 0095. Experience in the food service industry or certification from a ProStart program is highly desirable. To continue in the Pastry & Baking Arts program, the student must meet the following standards:
a.) Pass all courses required for the A.A.S. degree.
b.) Maintain a minimum overall grade point average (GPA) of 2.0 and no less than a “C” grade in all Culinary Arts courses.
Readmission to the program will be determined on an individual basis. This will be decided by the Admissions Committee on the basis of qualifications of the student and upon a space available. Students in good standing who withdraw from the program for unpredicatable or uncontrollable reasons will be given priority consideration if they reapply.
