Culinary Arts: Baking and Pastry Career Studies Certificate

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Career Studies Certificate
221-242-05

Purpose: This curriculum is designed to provide students with the basic skills necessary to obtain entry-level baker positions.

Program Objectives: This curriculum prepares graduates to enter the workforce at differing levels in the following positions: baker, bread baker, cake maker and decorator, dessert maker, personal baker and wholesale baker.

Admission Requirements: Applicants must meet the requirements for admission to credit-level coursework established by the college. Students are waived from Math placement testing in this program. English placement testing is required.

Program Requirements: To successfully complete the laboratory components of the program, the student must be able to perform the essential functions of a culinarian #1-17 as listed under the Associate of Applied Science Degree .

Program Notes: Dual enrollment opportunities with secondary school programs in the college’s service area are available.

First Year

Fall Semester

HRI 106 - Principles of Culinary Arts I 3 CR *
HRI 128 - Principles of Baking 3 CR * ¹ (1st 8 week session)
HRI 158 - Sanitation and Safety 3 CR *
HRI 280 - Principles of Advanced Baking and Pastry 3 CR * ¹ (2nd 8 week session)
HRI 281 - Artisan Breads 3 CR *

Total Credits for Semester: 15

Spring Semester

HRI 282 - European Tortes and Cakes 3 CR *
HRI 284 - Specialty, Spa and Plated Desserts 3 CR *
HRI 285 - Chocolate and Sugar Arts 3 CR *
HRI 286 - Wedding and Specialty Cakes 3 CR *

Total Credits for Semester: 12

Total Minimum Credits for Degree: 27

¹HRI 128 will be scheduled during the first 8 weeks and HRI 280 will be scheduled during the second 8 weeks in order to satisfy requisite requirement.

* This course has a requisite.

NOTE: Fall and Spring course sequence are only taught in their respective semesters.