Baking and Pastry Certificate
Curriculum HIA.BKG.CERT (C306H)
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:
At the 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.
| HIA 110 ◊ Introduction to the Hospitality Industry | | 3 credits |
| HIA 115 ◊ Food Sanitation & Safety | | 2 credits |
| HIA 127 ◊ # Cake & Pastry Decoration | | 3 credits |
| HIA 128 ◊ Introduction to Baking and Pastry | | 3 credits |
| HIA 130 ◊ Culinary Arts Quantity-Food Preparation I | | 3 credits |
| HIA 132 ◊ Nutrition | | 2 credits |
| Total Semester Credits: | 16 |
| HIA 134 ◊ # Artisan Breads | | 3 credits |
| HIA 227 ◊ # Advanced Cake Decoration | | 3 credits |
| HIA 228 ◊ # Specialty Baking and Pastry | | 3 credits |
| HIA 276 ◊ Food & Beverage Purchasing/Cost Control | | 3 credits |
| HIA 295 ◊ # Cooperative Work Experience | | 2 credits |
| Total Semester Credits: | 14 |
Total Credit Hours: 30
See HIA course descriptions.
Coordinator: Denise Smith-Gaborit, Ext. 3624