Division of Career Education

Baking and Pastry Certificate

Curriculum C306H

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