Baking and Pastry Certificate

Curriculum HIA.BKG.CERT (C306H)

(Total Program Credits: 30)

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.

PROGRAM LEARNING OUTCOMES:

Upon successful completion of the Baking and Pastry Certificate, the graduate will be able to:

  • apply Safety and Sanitation Skills in the bake shop by earning and maintaining a valid State of Illinois Sanitation License;
  • perform math calculations necessary for the Baking and Pastry Industry;
  • weight and measure ingredients properly;
  • operate professional equipment; and
  • create decorated cake and pastry with the use of a pastry bag.

Placement Measures MAT, RHT, and COL sequence placement will be determined by an Academic Advisor. Contact your Academic Advisor or Transfer Specialist (if transferring), before registering for courses.
Developmental education courses do not transfer. They assist students in the path towards college credit.

(Fall 2021)

Semester One: Fall

Course NumberTitleCredits
HIA 110Introduction to the Hospitality Industry

3 credits

HIA 115Food Sanitation & Safety

2 credits

HIA 127Cake & Pastry Decoration #

3 credits

HIA 128Introduction to Baking and Pastry

3 credits

HIA 130Culinary Arts Quantity-Food Preparation I

3 credits

HIA 132Nutrition

2 credits

Total Credit Hours:16

Semester Two: Spring

Course NumberTitleCredits
HIA 134Artisan Breads #

3 credits

HIA 227Advanced Cake Decoration #

3 credits

HIA 228Specialty Baking and Pastry #

3 credits

HIA 276Food & Beverage Purchasing/Cost Control

3 credits

HIA 295Cooperative Work Experience #

2 credits

Total Credit Hours:14

See HIA course descriptions.

Coordinator: Denise Smith-Gaborit, Ext. 3624