Baking and Pastry Certificate

Pathway:

Baking and Pastry

Certificate Type:

Basic

Curriculum Code:

HIA.BKG.CERT (C306H)

Total Program Credits: 31

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:

1. Apply Safety and Sanitation Skills in the bake shop by earning and maintaining a valid State of Illinois Sanitation License.
2. Perform math calculations necessary for the Baking and Pastry Industry.
3. Weight and measure ingredients properly.
4. Operate professional equipment.
5. Create decorated cake and pastry with the use of a pastry bag.

(Reviewed Fall 2022)

Placement Measures

Program Map for Students

Semester One: Fall
Course	Category	Credits
HIA 100 ◊ Culinary Mathematics	Core Course	2
HIA 101 # Knife Skills	Core Course	2
HIA 110 ◊ Introduction to the Hospitality Industry	Core Course	3
HIA 115 ◊ Food Sanitation & Safety	Core Course	2
HIA 127 ◊ # Cake & Pastry Decoration	Core Course	3
HIA 128 # ◊ Introduction to Baking and Pastry	Core Course	3
	Total Semester Credits:	15
Next Steps	Meet with your Academic Advisor to create an academic plan. Explore stackable certificate(s)/degree(s)

Semester Two: Spring
Course	Category	Credits
HIA 130 ◊ # Culinary Arts Quantity-Food Preparation I	Core Course	3
HIA 132 ◊ Nutrition	Core Course	2
HIA 134 ◊ # Artisan Breads	Core Course	3
HIA 227 ◊ # Advanced Cake Decoration	Core Course	3
HIA 228 ◊ # Specialty Baking and Pastry	Core Course	3
HIA 295 ◊ # Cooperative Work Experience	Core Course	2
	Total Semester Credits:	16
Next Steps	Meet with your Academic Advisor to finalize your academic plan for graduation and register for stackable certificate/degree (option). Submit graduation petition by deadline (check for the specific date in catalog or syllabus.)

See HIA course descriptions.

Chairperson: Denise Smith-Gaborite, Ext. 3869, email: [e-mail]

KEY (AAS/CERT)
General Education	Communications, Fine Arts, Humanities, Life Science, Mathematics, Physical Science, Social and Behavioral Science (see individual degree requirements).
Core Course	Course(s) listed in a semester the student is required to take.
Program Elective	Course(s) that faculty recommend and are listed in the ‘Program Electives’ section (if any) for this program.	If intending to transfer, choose courses accepted by your transfer institution.
General Elective	Course(s) chosen by the student, if needed, above and beyond core courses and program electives (if any), to complete the Program Total Credits.
◊ symbol	This course is articulated. (course transfers to 3 or more Illinois State schools, as an elective or equal course-to-course)
# symbol	This course has a prerequisite. (course(s) student takes prior to taking this course)