Advanced Technical Certificate
The Baking and Pastry Advanced Chocolate and Confectionary Arts Certificate (CIP Code 0612050166) at Valencia College is a three semester program that prepares you to go directly into a specialized career within the culinary industry.
If you have an interest in creating visual masterpieces and developing your culinary skills around Chocolates and Confectionary Arts, this is the program for you. The program combines superb instruction and state-of-the art production kitchens and facilities with hands-on experience in confectionary artistry, including creating, chocolates, confection, crystalline and non-crystalline confections, as well as aerated and nougats, and more. Students will be taught by some of the best chefs in the world, including instructors from Walt Disney World and Universal Orlando. The only program of its kind in Florida, Valencia’s Baking and Pastry Management program gives you the extraordinary advantage of starting an exciting Pastry career in one of the most acclaimed tourist destinations in the world.
- Create chocolates confections, consisting of, crystalline and non-crystalline confections, as well as aerated and nougats.
- Chocolate Sculpting and Show piece design.
- Cater and manage banquets including training service personnel, preparing food cost estimates and stewarding control sheets
- Perform confectionery artistry.
Potential Careers
A variety of exciting career choices are available in Central Florida’s flourishing theme parks, resorts, restaurants and other dining establishments. Excellent career opportunities are also available in catering and banquet services.
- Pastry Chef
- Executive Pastry Chef
- Assistant Pastry Manager
- Lead Chocolatier
- Assistant Pastry Chef
- Chocolatier, to Master Chocolatier
Salary and Earnings Information
For salary and wage information, visit: www.salary.com
A variety of exciting career choices are available in Central Florida’s flourishing theme parks, resorts, restaurants and other owner operator dining establishments. Excellent career opportunities are also available in catering and banquet services.
Contacts
Future Students
To learn more information about this program, contact Enrollment Services at enrollment@valenciacollege.edu or call 407-582-1507 or visit valenciacollege.edu/culinary-management/.
Current Students
Steven Rujak, Program Chair, West Campus: (407) 582-1154
srujak@valenciacollege.edu
The ATC in advanced Chocolates and Confections will enable a graduating student or a professional in the industry with a minimum of 2 years experience, to elevate their skills in chocolate and confectionary arts.
- Experience different advanced and trending Tempering techniques
- Identify procedures in building various confections
- Differentiate various enrobing procedures
- integrate business principles into confectionary design
- Developing skills for building, carving, and sculpting techniques
| FSS 2299C | CHOCOLATE THEORY AND THE ART OF TEMPERING | 3 |
| FSS 2292C | PRALINES AND CONFECTIONS | 3 |
| Total Credit Hours | 6 |
| FSS 2020C | MOLD MAKING AND ELEMENTS OF DESIGN | 3 |
| FSS 2752C | CHOCOLATE SHOWPIECES,SCULPTING, AND MODELING WORK | 3 |
| Total Credit Hours | 6 |
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| FSS 2023C | ADVANCED SCULPTING AND MODEL WORK | 3 |
| FSS 2021C | SUGAR SCULPTING AND MODELLING | 3 |
| Total Credit Hours | 6 |
