Pastry/Baking Certificate

The pastry/baking certificate program is for students who are seeking employment as pastry cooks in pastry/bake shops, hotels, restaurants or other areas that produce pastry and baked products. Students may have an entrepreneurial interest for opening their own operation.

The program involves a total of 34 credits with a maximum enrollment of 15 students. See the selective admission selection process. This program only starts in the fall semester. Current industry professionals may desire this program to upgrade their skills and increase their knowledge in this area of study.

Students must complete HMGT 120 Food Service Sanitation and HMGT 223 Fundamentals of Baking before enrolling in the program.

(Major Code 5360; State CIP Code 12.0501)

Prerequisites for Required Courses

All Students must complete the two prerequisite courses with a passing grade PRIOR to enrolling in the pastry program.

HMGT 120Food Service Sanitation1
HMGT 223Fundamentals of Baking3
Total Hours4

Fall Semester Only

HMPB 155Pastry Shop Production I*4
HMPB 160Pastry Shop Principles I*4
HMPB 233Patisserie*4
HMPB 252Pastry Shop Business Basics I*3
Total Hours15

Spring Semester Only

HMPB 255Pastry Shop Production II*4
HMPB 257Sugar Basics*4
HMPB 260Pastry Shop Principles II*4
HMPB 262Pastry Shop Business Basics II*3
Total Hours15

Total Program Hours: 34