Last Updated
1/24/2019 9:49:22 AM
Hospitality Industry Administration/Baking and Pastry, Associate in Applied Science
Curriculum HIA.BKG.AAS (C206M)
The Baking and Pastry degree will provide students with comprehensive, hands-on experience in both the fundamental and advanced skills to succeed in the baking and pastry industry. Students will obtain the skills necessary to produce quality bakery products from scratch. The student will also obtain knowledge in human resource training; food cost control and advanced decorating techniques. The degree program will prepare students to become pastry chefs in hotels, restaurants and bakeries, or to own and operate their own bakery business.
PROGRAM LEARNING OUTCOMES:
At the successful completion of the Associate in Applied Science Degree in Baking and Pastry program, 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;
- create decorated cake and pastry with the use of a pastry bag;
- calculate food cost; and
- supervise a team of baking and pastry professionals.
Associate in Applied Science Degree
| HIA 100 ◊ Culinary Mathematics | | 2 credits |
| HIA 110 ◊ Introduction to the Hospitality Industry | | 3 credits |
| HIA 115 ◊ Food Sanitation & Safety | | 2 credits |
| HIA 124 ◊ # Laminated Doughs | | 2 credits |
| HIA 127 ◊ # Cake & Pastry Decoration | | 3 credits |
| RHT 101 ◊ # Freshman Rhetoric & Composition I | | 3 credits |
| Total Semester Credits: | 15 |
| HIA 128 ◊ Introduction to Baking and Pastry | | 3 credits |
| HIA 129 ◊ Chocolate | | 2 credits |
| HIA 130 ◊ Culinary Arts Quantity-Food Preparation I | | 3 credits |
| HIA 132 ◊ Nutrition | | 2 credits |
| SPE 101 ◊ # Principles of Effective Speaking | | 3 credits |
| General education/Humanities | | 3 credits |
| Total Semester Credits: | 16 |
| HIA 134 ◊ # Artisan Breads | | 3 credits |
| HIA 150 ◊ Food Preparation Essentials & Theory | | 3 credits |
| HIA 225 ◊ # Hospitality Supervision | | 3 credits |
| HIA 227 ◊ # Advanced Cake Decoration | | 3 credits |
| General education/Social Science | | 3 credits |
| Total Semester Credits: | 15 |
| ACC 100 ◊ Basic Accounting I | | 3 credits |
| HIA 228 ◊ # Specialty Baking and Pastry | | 3 credits |
| HIA 274 ◊ # Retail Bakery Management | | 4 credits |
| HIA 276 ◊ Food & Beverage Purchasing/Cost Control | | 3 credits |
| HIA 295 ◊ # Cooperative Work Experience | | 2 credits |
| Total Semester Credits: | 15 |
ACC 100◊ meet the Mathematics and/or Science general education requirement.
Total Credit Hours: 61
See HIA course descriptions.
See Humanities General Education requirements.
Coordinator: Denise Smith-Gaborit, Ext. 3624