(Effective Fall 2020)

Gain the skills necessary to excel in the baking and pastry industry. Accomplish objectives through focused hands-on production in the school's state-of-the-art facilities. Develop technical skills and knowledge in a broad area of baking and pastry, including specialty and decorated cakes, pastries, artisan breads, and confectionery, necessary for employment in a variety of baking and pastry establishments.

Career Opportunities

Entry-level positions in bakeries, cafes, restaurants, hotels, wholesale baking establishments, and specialty bakeries, with strong opportunity for advancement. Job titles may include decorator, baker, pastry cook, or confectioner.

Recommended High School Subjects

A strong background in high school math, reading and written communication is required, as is a working knowledge of keyboarding and personal computers. Strong manual dexterity and mechanical skills are highly desirable.

Special Equipment Needs

Students require a baking and pastry arts tool kit, and a professional culinary uniform when working in lab. Both items are currently available through the College Store and are consistent with the AAS degree program.

Remediation Strategies

Students will follow the College’s established procedures for entering into a Certificate program at the College. All entering students will be tested for English, math, and reading deficiencies. Students are expected to remediate any deficiencies as explained in the catalog. Single or double deficiencies are permitted to enroll in the program while remediating their deficiencies.

Transfer Procedures

Transfer procedures will follow the general rules of the College.

Program Goals

A graduate of this major should be able to:
  • Demonstrate core concepts in bakery production through hands-on experience and sensory analysis of a variety of baking and pastry products.
  • Describe and apply classical and contemporary pastry and confectionery techniques in the planning and execution of products, menus, and creative presentations.
  • Identify effective operations including equipment, emerging technologies, product costing, and menu design.
  • Employ effective communication, cultural diversity, and positive guest relations.
  • Identify and solve problems in a professional, ethical, and profitable business environment.

Performance Standards

Professionalism is the signature of this Certificate, and is the expectation for performance and appearance. Uniform and personal appearance standards are strictly enforced. Students are required to be clean-shaven (neat mustache above the lip is allowed), have properly contained hair (top of ear and back of collar for men; tied up and under hat for women, utilizing a net if necessary - no protruding bangs). In labs, no excessive makeup and no jewelry are allowed, including rings, watches and earrings or visible piercings of any style.

Curriculum

First Semester Credits Notes Lecture Lab/Clinical M/S Type
FYE101 First Year Experience 1 .50 1.50 S REQ
FHD118 Sanitation 1 1 M REQ
FHD137 Introductory Baking 3 1 6 M REQ
NSC National Sanitation Certification   M NSC
FHD138 Cakes and Decorations 1 3 M REQ
FHD214 Professional Bakery Production 3 1 6 M REQ
FHD117 Purchasing 2 2 M REQ
MPE MTH 011-Career Mathematics or Higher 3   S MPE
TOTAL CREDITS 14
Second Semester Credits Notes Lecture Lab/Clinical M/S Type
FHD101 Foundations of Professional Cooking 3 1 6 M REQ
FHD104 Careers in Hospitality 1 1 M REQ
FHD125 Menu Planning and Cost Control 3 3 M REQ
BKP Directed Baking and Pastry Elective 1   M BKP
FHD141 Principles of Chocolate Works 1 3 M REQ
FHD270 Classical and Specialty Dessert Presentation 3 1 6 M REQ
FHD288 European Cakes and Pastries 2 1 3 M REQ
ENL010 Communications 3 3 S REQ
or
ENL111 English Composition I 3 3 S REQ
TOTAL CREDITS 17
Summer Session Credits Notes Lecture Lab/Clinical M/S Type
FHD279 Baking and Pastry Arts Internship 1 M REQ
TOTAL CREDITS 1