The Baking and Pastry certificate will provide students with comprehensive, hands-on experience in the fundamentals of baking and pastry arts. Students will obtain necessary skills to produce quality bakery products from scratch. Upon completion of the program, students are employable as entry-level bakery workers and assistant pastry chefs in a variety of commercial food service establishments including retail baking, in-store bakeries, and creating bakery and pastry items for restaurants and hotels. Advancement to positions of baker, bakery management and/or pastry chef may be achieved with additional work experience. 

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/Pastry	3
	HIA 132		Nutrition	2
				13
Semester Two
	HIA 130		Culinary Arts-Quantity Food Preparation I	3
#	HIA 134		Artisan Breads	3
#	HIA 228		Specialty Baking & Pastry	3
	HIA 276		Food & Beverage Purchasing/Cost Control	3
	HIA 295		Cooperative Work Experience	3
			Program electives	2
				17
			Total credits required	30
Suggested Electives:		HIA 129; HII 202 thru 219
Coordinator:		Jerome Drosos, Ext. 3624
Area of Concentration