Pastry/Baking Certificate Application and Selection Process

Pastry/Baking application for Fall 2015 (PDF) - deadline is Feb. 27, 2015, at 5 p.m.

Selection Process

All application documents and transcripts must be received before a potential student will be interviewed. The applicants will be interviewed by staff member(s).

Fifteen students will be accepted into the Pastry/Baking program each semester. The remaining interviewed candidates will be placed on a waiting list.  Once the semester begins, the application process starts over for the next Fall Semester.  This list is in effect until the first day of class.

Steps to Admission:

New students entering the program will begin their studies during the fall semester only. A maximum of 15 individuals are selected each year for the Pastry/Baking program. The college reserves the right to make exceptions to the total number of students accepted into the Pastry/Baking program.

The deadline for submission of the completed application is Feb. 27, 2015 by 5 p.m. Applications received later than that date will not be considered.

Application

The application for selection will be academically evaluated after the deadline providing that all required documents have been received. Applicants will be notified via their JCCC stumail account or phone whether or not they have successfully met the interview criteria.

Short Essay

The applicant needs to address each one of these topics.  Please submit in a typed one page maximum response for all questions, with the completed application.

  1. Reasons you want to be in the Pastry/Baking Program.
  2. Your career goals upon completion of the Pastry/Baking Program.
  3. What makes you a good candidate for the Pastry/Baking Program?      

Interview

To be considered for an interview:

There are two prerequisite courses required in the admissions process listed below.

You must have satisfactorily completed these courses or be enrolled prior to the application deadline.  If enrolled for the Spring semester you must pass these courses or be dropped from consideration.

  • HMGT 120 – Food Service Sanitation
  • HMGT 223 – Fundamentals of Baking

The top 25 students receiving the minimum score or higher in the academic assessment, short essay and industry experience in the commercial kitchen areas will be interviewed and scheduled for a kitchen practical. The college reserves the right to limit the number of applicants interviewed if more than 25 qualified applications are received.

The interview will last approximately 20 minutes.  Each applicant will be asked the same questions and the interviewer will assign a score. Questions will cover knowledge of the field, student challenges, teamwork, communication, and specific situational issues.

Final Selection into the Program

Final selection will be based upon total ranking criteria of each applicant as follows:

  • An academic assessment based on course work required for the program, the prerequisites and recommended electives that have been completed by the application deadline.  (Change to prerequisite requested pending approval).
  • The academic assessment, short essay and industry experience in the commercial kitchen will contribute 60/135 points to the final ranking.
  • The interview will contribute 50/135 points to the final ranking.
  • Johnson County and Kansas residents will be given priority consideration. County residency must be established six (6) months prior to the date of the application deadline to qualify for these additional points.  Points for residency will be determined at the time of interview.  Residency for tuition purposes will be determined at the time of enrollment and again at the beginning of each semester.  Residency for tuition purposes is determined by the admissions office.  Residency is subject to change at the time of enrollment.
  • To be considered, you must meet the minimum score for the interview of 35 (out of a possible 60 points).
  • The top 25 students receiving the minimum score or higher in the academic assessment, short essay and industry experience in the commercial kitchen areas will be interviewed
  • The student will then be ranked according to interview scores plus their application and additional criteria and will be admitted according to their ranking.
  • There are 15 positions available for each year. The program reserves the right to fill any or all open positions with the highest ranked qualified individuals. Should an accepted candidate decline an offered position, the next highest ranked candidate will be offered the position. 

Additional Criteria

Residency

Johnson County residents = 10 additional points*
Kansas residents = 5 additional points*

* Applicants can only qualify for points from one of these residencies.

Recommended Electives

HMGT 240 Advanced Baking
HMGT 248 Confectionary Arts
(5 points each)

Acknowledging Acceptance

After all interviews and rankings are completed, applicants will be notified by phone if they have been accepted into the program. Those candidates not initially chosen for positions will also be notified via phone.

Personal Characteristics to be Successful:

  • manual dexterity
  • tactile sensitivity
  • ability to stand long periods of time and lift heavy objects
  • the ability to work in close proximity with people of all ages and backgrounds
  • the student should be a self-starter
  • time management skills
  • active listening

Pastry/Baking Certificate Time Line

February 27 – Application due

April/May – interviews scheduled and conducted

End of May – successful candidates will be contacted

Selection Rubric

Application Requirements 65 pts (48%)
Academic Assessment 15 pts
Essay questions 40 pts
Hospitality Industry Experience 10 pts
6 months 5 pts
1 year 10 points
Interview 50 pts (37%)
Possible Additional Points 25 pts. (18%)
Additional curriculum 15 pts
Residency 10 pts
Total Possible Points 135 pts (100%)

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