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Pastry/Baking Certificate Application and Admission Process

Admission to the JCCC Pastry/Baking Certificate program is selective and only sixteen students are admitted in the fall of each academic year.

Admission to the JCCC Pastry/Baking Certificate program is selective and only sixteen (16) students are admitted in the fall of each academic year.

To qualify for application to the program, you must have completed (with a grade of C or higher) or be currently enrolled in the following prerequisite courses:

  • HMGT 120-Food Service Sanitation
  • HMGT 223-Fundamentals of Baking
  • HMGT 123-Production Kitchen 1

(Substitutions for courses completed at other institutions may be accepted; see WHCA director for details)

For consideration by the faculty selection committee, you must submit a complete application packet by March 31 for admission into the program beginning fall semester of the same calendar year.

All applications will be reviewed and scored by the faculty selection committee. Interview scores will then be combined with the admission packet scores and the candidates will be ranked according to the totals.

The top 16 candidates will be notified via email and/or phone that they have been selected for admission on or before May 31.

If you receive an initial offer, you will have one week to accept/reject the invitation from the selection committee.

Any positions that are not accepted after one week will be offered to other qualified candidates in descending order as they are ranked, and these candidates will then have one week to accept. This process will continue until all positions are filled.

Once all your documents are gathered; please submit a hard copy to the WHCA executive assistant, the chef instructor, OR you may email all your documents directly to dfraase@jccc.edu.

Required contents of the application packet:

  1. Print and complete the official application form (DOCX).
  2. Unofficial transcripts. (10 points)

    These must include all pertinent college experience and show enrollment in or completion of the two prerequisite courses. (Students currently enrolled in prerequisite courses must successfully complete those courses with a grade of C or higher to be admitted into the program.)  All previous education will be considered with more points awarded for pastry and baking courses, culinary courses and other hospitality courses. The selection committee reserves the right to require submission of official transcripts as needed.

  3. Short Essays. (20points)
    You should address the following topics, each as a separate page.  All should be typed, double spaced and use the standard rules of English composition and grammar.
    • Briefly explain at least two of your long-term professional career goals and how the JCCC the Pastry/Baking Certificate Program could assist you in attaining those goals.
    • Describe personal and/or professional characteristics that would make you stand out from other candidates for selection into the program. (This is a good place to mention your strengths and weaknesses)
    • Prepare a minimum of three questions about the JCCC Pastry/Baking Certificate program which you will ask when you are in your interview.
      Given the nature of the JCCC Pastry Baking Certificate program, you will be evaluated and critiqued almost daily. This will include the chef instructor professionally coaching you as to what has gone right, as well as what has gone wrong with your product or behavior in the bake shop. The chef instructor will congratulate you on well executed product as well as advise corrective actions to take to fix any problems in your product.
    • Discuss a time that you received constructive criticism on your behavior or unsaleable product. How did you process and utilize that information? Explain how you felt about the critique, from an emotional standpoint and from a professional development standpoint?
  1. Resume. (5 points)
    Resume assistance is available through the JCCC Career Development Center.)
    Points are awarded for professional appearance of the resume and all working experience with more points going for related experience. A candidate with two years’ experience in a bake shop will be rated higher than one with five years at an engineering firm. Experience in the hospitality industry is highly regarded.

  2. Two letters of recommendation. (10 points)
    Points are awarded for the quality and enthusiasm exhibited in the letter(s).  More points are earned from letters written by former employers, secondly those written by former teachers and last for personal recommendations.  Letters that describe a strong work ethic, reliability (especially attendance record) and enthusiasm will be highly regarded.

  3. Proof of observation of pastry/baking certificate class anytime between the start and end of the current spring semester. (20 points) 
    Documentation should include 1 picture of the class in production, 1 picture of the two completed pastry cases, just prior to the bake sale. It is recommended that you arrive at approximately 1:30pm on a Friday and stay until shortly after the bake sale starts at 3pm. The candidate is encouraged to record any questions he or she might have, in preparation for the interview.

  4. In person interview. (35 points)
    The interview will last approximately 20-30 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, sanitation issues and specific situational scenarios. The interviewer(s) will attempt to discern the following personal and professional characteristics that are valued in the admissions process because they are proven indicators of potential student success:
    • The candidate is professional, personable, and possesses a positive attitude.
    • The candidate looks for the best in others and supports others’ success as much as they endeavor to succeed.
    • The candidate is an active listener and participates in the interview process, answering questions clearly and concisely. The candidate has prepared questions for the interview.
    • The candidate can accept professional, constructive criticism in the spirit of learning and understanding.
    • The candidate possesses superior “soft skills” and can work with others well in a professional kitchen environment.

There is a total of 100 points available with the required components of the admission packet.

Application materials that will increase the points assessed in the application packet but are not required.

  1. Proof of Johnson County, Kansas residency. (5 points)
  2. Proof of residency in other Kansas counties or Missouri. (5 points)
  3. Transcripts showing completion of the following JCCC courses.
    In all cases a grade of C=2 points, B=4 points, A=6 points
    • HMGT 123-Professional Cooking I
    • HMGT 121-Perspectives
    • HMGT 240-Advanced Baking
    • HMGT 248-Confectionary Art
  4. Previously submitted application to the program where the applicant was not admitted. (12 points)

Once all your documents are gathered, please submit a hard copy to the WHCA executive assistant, the chef instructor, OR you may email all your documents directly to dfraase@jccc.edu.