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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
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Credit Hours
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HIA 110
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Introduction to Hospitality Industry
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3
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HIA 115
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Food Sanitation and Safety
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2
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HIA 127
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Cake and Pastry Decoration
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3
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#
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HIA 128
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Introduction to Baking/Pastry
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3
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HIA 132
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Nutrition
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2
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13
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Semester Two
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HIA 130
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Culinary Arts-Quantity Food Preparation I
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3
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HIA 134
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Artisan Breads
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3
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| # |
HIA 228
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Specialty Baking & Pastry
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3
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HIA 276
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Food & Beverage Purchasing/Cost Control
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3
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#
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HIA 295
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Cooperative Work Experience
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3
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Program electives
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2
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17
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Total credits required
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30
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Program electives (2): HIA 129; HII 202 thru 219
Coordinator: Jerome Drosos, Ext. 3624
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