Baking and Pastry Arts Certificate of Achievement
This certificate can be completed in just two semesters. Students learn the basic principles and practices of baking and pastry arts. Emphasis is on the development of skills needed to produce a variety of baked goods in a professional setting. Classes include advanced pastry techniques, cake decorating, food safety, and more. Students practice acquired skills in a 180-hour approved externship site under the supervision of professional bakers and pastry chefs.
Short Title : Baking Fundamentals
Course Code : HCD-106
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : The basic principles and practices of baking and pastry arts. Emphasis is on the development of skills needed to produce a variety of baked goods in a professional setting. Within the lab component of the course, students will work in teams to demonstrate competence and skill in the preparation of baked goods, pastries, and desserts using specialized equipment.
- Credit : 3
- Lecture Hours : 1.0
- Lab Hours : 4.0
Short Title : Foodservice Sanitation
Course Code : HCD-108
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : Introduces techniques for safe food handling including microbiology, preventing foodborne illnesses, maintenance of safe facilities and training foodservice employees. Industry Certification.
- Credit : 3
- Lecture Hours : 3.0
- Lab Hours : 0.0
- Studio Hours : 0.0
Short Title : Professional Pastry Techniques
Course Code : HCD-116
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : Building on skills developed in HCD-106: Baking Fundamentals, this course will provide students with a thorough understanding of advanced pastry techniques. Within the lab component of the course, students will demonstrate competence and skill in the preparation of various doughs, custards, foams, and frozen desserts as well as sauces, garnishes and restaurant plating techniques.
Prerequisites :
- Credit : 3
- Lecture Hours : 1.0
- Lab Hours : 4.0
- Studio Hours : 0.0
Short Title : Cakes, Decorating and Speciality Techniques
Course Code : HCD-118
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : The course presents the art and science of quality cake preparations to include sponges, icings, meringues and mousse. An introduction to tempered chocolate and basic candies is provided. Within the lab component of the course, students will demonstrate competence and skill in the assembly and decoration of both classic and modern cakes, including wedding cakes.
Prerequisites :
- Credit : 3
- Lecture Hours : 1.0
- Lab Hours : 4.0
- Studio Hours : 0.0
Short Title : HCD Elective
Course Code : HCD Elective
Department Description : HCD Elective
- Credit : 3
Short Title : Baking and Pastry Arts Externship
Course Code : HCD-224
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : Students practice acquired skills in baking and pastry arts in a 180-hour approved externship site under the supervision of professional bakers and pastry chefs. Note: Baking and Pastry Arts Certificate students only.
Prerequisites :
- Credit : 3
- Lecture Hours : 1.0
- Lab Hours : 4.0
- Studio Hours : 0.0
Program Outcomes
Graduates of the Program will be able to:
- Learn, practice, and apply the skills necessary to work in the baking and pastry arts industry.
- Identify and discuss current trends in the baking and pastry arts industry and apply to business operations.
- Perform food safety and sanitation activities as outlined by the National Restaurant Association ServSafe® Program.
- Demonstrate competence in producing a variety of baked and pastry items for a commercial work environment.
- Demonstrate ethical and professional business practices.
