155 Ayers Street, Barre VT 05641

Phone: (802)-476-6237

Fax: (802)-476-4045

What We Do

Baking Arts combines a lecture and lab format designed to teach basic and advanced baking principles, basic and advanced baking methods and preparations, customer service skills, culinary math, and efficient working habits. Located off-campus, students take part in running a real bake shop and experience the realities of a professional work space.



Successful students in this program have these academic opportunities available to them.

- Dual Enrollment with New England Culinary Institute (A 10 week online course of

instruction plus an intensive weekend-long residency at NECI’s Montpelier campus).

- Articulation Agreement with Culinary Institute of America

- Fulfillment of the C.I.A.’s foodservice experience requirement.

- Possible ServSafe® Sanitation Certificate transfer credit.

- An annually renewable Articulation Grant of $4,000 (a total of

$16,000 for the bachelor’s program), and other scholarship opportunities.

- Waiver of the application fee for C.I.A.

- ServSafe® Managers Certification

- National Restaurant Association Baking Credential

- S/P2 Culinary Safety Certification


Vermont Proficiency Alignment

While covering a full curriculum of content specific to this trade, students in this program will be trained and assessed on the following high school-level academic proficiencies using the following indicators from Vermont’s Proficiency-Based Graduation Requirements.

For more information about Vermont’s Proficiency-Based Graduation Requirements, visit the VT Agency of Education’s website here.


      1. Modeling    2. Number & Quantity


      1. Physical Science   2. Physical Science


      1. Reading   2. Writing   3. Writing   4. Speaking & Listening   5. Speaking & Listening   6. Language


      1. Career Exploration   2. Career Clusters   3. Career Readiness   4. Work Readiness   5. Reading   6. Writing   7. Speaking & Listening   8. Digital Citizenship   9. Creative Communicator


      1. Communication   2. Self-Direction   3. Problem Solving   4. Citizenship   5. Integrative Thinking



Baking Arts Students use these industry-recognized texts, although others might be used throughout the year.

 - Professional Baking, 5th Edition- Gisseln

 - ServeSafe® Coursebook, 6th Edition- National Restaurant Association

 - Culinary Math, 2nd Edition- American Technical Publishers


Recommended Reading Level

Baking Arts textbooks are books used by post-secondary culinary and baking arts

programs. Therefore, students will need to read and comprehend at a 10th to 12th grade level.



Recommended Math Skills

Successful students in this program should expect to master these math skills. Previous preparation and training in these areas are critical for academic success in this program.

 - Conversions

 - Fractions, decimals, and percentages

 - Measurements

 - Estimating

 - Volume

 - Geometry (spatial abilities)

 - Basic math (addition, subtraction, multiplication, division)


CVCC Safety Exam

Every CVCC Program begins the year with a Safety Exam. Students are required to pass this safety exam before they can participate in program lab settings. For more information about these exams, contact the CVCC School Counseling Coordinator.

 - ServSafe® Managers Certification (nationally recognized certificate)

Instructor Information

Instructor: Wendy Clark


Phone: (802).476.6237 ext. 1275

Phone (bakeshop line): (802).622.0333


The Central Vermont Career Center does not discriminate on the basis of sex, race, color,

national origin, religion, disability, sexual orientation, gender identity, and marital status in

admission or access to, or treatment or employment in, its programs and activities.

Click here to read our official Notice of Discrimination as a full document.

Education that works.

Supported by:

Vermont Tech


The Central Vermont Career Center is committed to providing communication materials that are accessible regardless of ability. If you need information in an alternative format, please call us at 802-476-6237.

Click here to read our official Accessibility Statement as a full document.

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Site Designer and Web Master: Matthew Binginot.