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Length of training
Award type
Credits
Clock Hours
Program typeBaking and Pastry Arts/Baker/Pastry Chef |
Accommodation and Food Services42% |
Retail Trade33% |
Other Industries25% |
Data is unavailable for one of several reasons: In some cases, the institution has not provided the Workforce Board with data to independently evaluate program performance. We encourage all schools to provide this data on an annual basis. In other cases, the program joined Career Bridge recently and student data has not been reported yet. In other cases, the program is too small or too new to provide reliable results.
| Enrollment |
|---|
|
Number of students completing the program
18
|
|
Completion rate
60%
|
|
Average number of students who completed each year
6
|
Gender |
|
Male
17%
|
|
Female
83%
|
Race |
|
American Indian or Alaska Native
3%
|
|
Asian
3%
|
|
Black or African American
0%
|
|
Hispanic
21%
|
|
Native Hawaiian or Other Pacific Islander
0%
|
|
White
62%
|
|
Multi-racial
10%
|
|
Other
0%
|
Age |
|
Under 20
7%
|
|
20 to 29
60%
|
|
30 to 39
20%
|
|
40 to 49
3%
|
|
50 and over
10%
|
Prior education |
|
No high school diploma/GED
3%
|
|
High school diploma/GED, but no college experience
38%
|
|
Some college experience, but no degree
28%
|
|
Certificate or AA
21%
|
|
BA or higher
10%
|