Last Updated
10/30/2018 6:22:50 PM
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.
Upon successful completion of the Hospitality Industry Administration Baking and Pastry degree, the graduate will be able to:
- apply safety and sanitation skills in the bake shop by maintaining a valid State of Illinois Sanitation License;
- improve time management skills by beginning and finishing practical projects on time. This will be measured by practical exams given throughout the program;
- demonstrate effective written and verbal communication skills;
- demonstrate the ability to operate professional equipment;
- apply their knowledge of food cost control, purchasing and inventory control;
- demonstrate proficiency in the skill of working with a pastry bag;
- perform math calculations necessary for the baking and pastry industry;
- demonstrate the ability to weigh and measure ingredients properly;
- apply their knowledge to manage, coach and supervise a team of employees; and
- show proficiency in production, decoration and assembly of various pastries, cakes, breads, banquet and plated presentations.
| HIA 100 ◊ Culinary Mathematics | | 2 credits |
| HIA 110 ◊ Introduction to 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