Culinary, Baking and Pastry Arts

Program Description:

The Culinary, Baking, and Pastry Arts program (CBPA) is an American Culinary Federation (ACF) certified program and a recognized training facility of the Federation of Dining Room Professionals (FDRP).  It is a two-year program designed to allow students to experience all aspects of the culinary arts and restaurant industries.  Students receive on-the-job training in a full service restaurant, which is open to the public and under the guidance of dining room professionals.  Students in the CBPA program are introduced to jobs such as baker, caterer, chef, sous chef, server, host, and manager.  We teach and practice the foundational skills necessary to be successful in this fun, fast-paced, and rapidly growing profession. The course is divided into 6 separate areas of study or stations, with students rotating every 4-5 weeks.  Every station has specific skills that are introduced and students are afforded the opportunity to practice and improve these skills as they transition through the rotations.  Returning students repeat the rotations, however, with a greater focus and emphasis on mastering these foundational competencies.  Additionally, second-year students will receive entry-level management training and have the opportunity to earn nationally and internationally recognized professional certifications.

Whether you have no skills and an interest in this industry or possess solid foundational skills coupled with industry passion – wherever you are at, this class will propel you to the next level of becoming a culinary professional respected by chefs, bakers, servers, caterers, hosts, restaurant hospitality managers, and national organizations.

Course Curriculum Focus:

“New” ACF Junior Pastry Culinarian Opportunity!

Students choose from one of three tracks:

Baking Certification

Baking planning and prep

Basic baking

Baking technology

Baking terminology

Breads and desserts



Dining Room Hospitality

Introduction to hospitality

Customer service/hospitality

Customer service management

Banquet and event services

Hosting and cashier services

Server training

Catering and event planning

ACF Culinary Certification

Meat, poultry, and fish

Foundational food preparation

Breakfast and lunch preparation

Vegetables, salads & dressings

Soups, stocks, and sauces

Restaurant safety and sanitation International cuisine preparation

 Program Benefits:

  • Have fun in class while learning to work in the culinary arts and the hospitality industries
  • Earn 3 high school credits per year
  • Opportunity to earn college credits
  • May qualify for math, history, health/PE, science, or language arts credits.  Because these credits differ by home district, click on credit equivalencies to learn what is specifically offered for this program by your sending high school.
  • Competency Certificates
  • Leadership opportunities through American Culinary Federation
  • The local restaurant industry seeks current students or graduates for employment
  • Preparation for next level of education/training
  • Training on how to acquire scholarships
  • Volunteer opportunities
  • Available industry certifications (see below)

Industry Certifications:

After successful completions:      

  • American Culinary Federation Certified Junior Pastry Culinarian, ACF – CJPC *
  • American Culinary Federation Certified Junior Culinarian, ACF – CJC *
  • Federation of Dining Room Professionals, FDRP
  • 21st Century Skills Certification

* ACF certification examinations are available to second year students that have met the ACF requirements.

We recognize students’ accomplishments for professionalism, exemplary attendance, and leadership skills with certificates of accomplishment, certificates of recognition, and course completion certificates.


  • Students should indicate a career interest in Culinary or Pastry Arts, Hospitality, or Food Service Industries
  • Upon acceptance into the program, student and parent/guardian are encouraged to participate in the Orientation at Cascadia Tech Academy.
    • Professional attendance is essential for students pursuing either of the optional ACF-CJPC*, ACF-CJC*, or FDRP* certifications
    • A Current Washington State Food Service permit is required to attend the CBPA program. Information to obtain permit is located on the supply list.
    • Application process for second year students requires successful completion of the first year with a “B” grade or higher and the CBPA program teachers’ recommendations.

* ACF certification examinations are available to second year students that have met the ACF requirements.


Possible enrollment in the American Culinary Federation Society

Lab Time/Theory Time:

Approximately 40 percent of the time will be devoted to in-classroom theory and 60 percent to lab.

Textbook Reading Level:

Theory Material – 12.0+

Career Opportunities:

  • Chef
  • Sous Chef
  • Cook
  • Baker/Pastry Chef
  • Caterer
  • Restaurant Manager
  • Server
  • Host/Hostess
  • Cashier/Sales
  • Hospitality worker

Program Supply List / Student Costs:

This is a list of the uniform and supplies needed for the Culinary, Baking and Pastry Arts program. Uniforms and supply lists are due by the first day of class. Estimated total uniform cost ordered directly through the ChefWorks website is approximately $155.

Year 1 – Specific garments/items needed for the Year 1 class will be listed on this website:, Company Property Code is: CCY1.

Year 2 – Specific garments/items needed for the Year 2 class will be listed on this website:, Company Property Code is: CCY2.

Order the following for the Kitchen and Front of the House:

  • 2 – Chef coats (plus sizes reflect a higher cost) (website defaults to jacket style, font, color and placement of embroidery)
  • 3 – No pocket bistro aprons (black)
  • 2 – Chef hats (black)
  • 2 – Neckerchiefs (black)
  • 1 – Dress shirt, first and last name (website defaults to shirt style, font color, and placement of embroidery)
  • 1 – Tie (color number listed on website)

In addition to your chef’s uniform, you need to purchase the following garments and accessories:

  • 2 pairs black polyester blend dress-type slacks (NOT tight, Not saggy, Not legging-style and Not low rise) hemmed to shoe heel height.
  • Clean, black, closed toe, skid resistant dress shoes that can be polished – No fabric or mesh shoes
  • White undershirts for chef coats and front-of-the-house dress shirts
  • Black socks for both front and back of the house (Must be crew or knee sock type)
  • Black dress belt
  • Hair restraints (if needed)

Year 1 and 2:

  • 4 – Sharpie Black Fine-tip Markers
  • 6 – Black or Blue Ballpoint Pens
  • 2 – Pocket Notebooks (approx. 2.5” x 4”)
  • 1 – Spiral Notebook – 1 subject type
  • 1 – 3-ring binder – 1”
  • 1 – Calculator – basic
  • 1 – Digital Instant Read Professional Thermometer
  • 1 – Box of Plastic Page Protectors
  • 1 – Lint Roller
  • Family medical insurance or student accident insurance is required.

Food worker Card Information – Due by first day of class

If you are preparing or serving food, you are required to possess a food worker card. Please go to the website: for information on where and how to take the test and print your card.

Credit Equivalencies and College Credit:
Click here to learn more about credit equivalencies as well as the articulation agreements and college credits available for each program.

Note: Student accident insurance is available through your sending high school.

If you have concerns regarding these expenses, please see Peggy Leifheit in our Business Office. There are funds available for qualifying students. Ms. Leifheit can be reached at 360-604-1050 ext. 2158 or at