Hospitality Industry Administration/Baking and Pastry Degree

Curriculum HIA.BKG.AAS (C206M)

The Baking and Pastry degree will provide students with comprehensive, hands-on experience in both the fundamental and advanced skills to succeed in the baking and pastry industry. Students will obtain the skills necessary to produce quality bakery products from scratch. The student will also obtain knowledge in human resource training; food cost control and advanced decorating techniques. The degree program will prepare students to become pastry chefs in hotels, restaurants and bakeries, or to own and operate their own bakery business.

Upon successful completion of the Hospitality Industry Administration Baking and Pastry degree, the graduate will be able to:

  • apply safety and sanitation skills in the bake shop by maintaining a valid State of Illinois Sanitation License;
  • improve time management skills by beginning and finishing practical projects on time. This will be measured by practical exams given throughout the program;
  • demonstrate effective written and verbal communication skills;
  • demonstrate the ability to operate professional equipment;
  • apply their knowledge of food cost control, purchasing and inventory control;
  • demonstrate proficiency in the skill of working with a pastry bag;
  • perform math calculations necessary for the baking and pastry industry;
  • demonstrate the ability to weigh and measure ingredients properly;
  • apply their knowledge to manage, coach and supervise a team of employees; and
  • show proficiency in production, decoration and assembly of various pastries, cakes, breads, banquet and plated presentations.

Semester One

Credit Hours

 

HIA 110

Introduction to Hospitality Industry

3

 

HIA 115

Food Sanitation and Safety

2

#

HIA 127

Cake and Pastry Decoration

3

 

HIA 128

Introduction to Baking and Pastry

3

 

HIA 150

Food Preparation Essentials and Theory

3

#

RHT 101

Freshman Rhetoric & Composition I

3

 

 

 

17

Semester Two

 

HIA 100

Culinary Mathematics

2

#

HIA 124

Laminated Doughs

2

 

HIA 129

Chocolate

2

 

HIA 130

Culinary Arts-Quantity Food Preparation I

3

 

HIA 132

Nutrition

2

#

RHT 102

Freshman Rhetoric & Composition II or

 

 

SPE 101

Principles of Effective Speaking2

3

 

 

General Education/Humanities

1-3

 

 

 

15-17

Semester Three

#

HIA 134

Artisan Breads

3

#

HIA 227

Advanced Cake Decoration

3

#

HIA 228

Specialty Baking and Pastry

3

#

HIA 274

Retail Bakery Management

2

 

HTH 104

Science of Personal Health or

 

 

HTH 281

First Aid & CPR

2

 

HIS 151

History of the U. S. to 1877 or

 

 

PSC 150

American National Politics or

 

 

SSC 190

Contemporary Society

3

 

 

 

16

Semester Four

 

ACC 100

Basic Accounting I1

3

#

HIA 225

Hospitality Supervision

3

 

HIA 250

Hospitality Marketing

3

 

HIA 276

Food & Beverage Purchasing/Cost Control

3

 

HIA 277

Catering Management

3

#

HIA 295

Cooperative Work Experience

3

 

 

 

18

 

 

Total credits required for graduation

66-68

See HIA course descriptions.

See Humanities General Education requirements.

1ACC 100◊ meet the Mathematics and/or Science general education requirement.

Coordinator: Denise Smith-Gaborit, Ext. 3624