Business, Hospitality, and Information Technology - 22FL - Pastry Chef Assistant
Program Overview
Catalog Description
This certificate builds on the Baking and Pastry Assistant certificate and provides students with advanced level baking and pastry skills to prepare students for advanced career opportunities in the pastry industry. Students can acquire skills including advanced and artisan bread making, European tortes and pastries, advanced pastries, confectionery, chocolate work, frozen desserts, specialized diets and healthful baking.
Program Title
Plan Code
Award Type
Division
Free Form Requisites
First Semester | 10 Credits | |
Course | Title | Hours |
|---|---|---|
CLC120 ^ | College Success Seminar | 2 |
HCM110 | Introduction to Hospitality Industry | 3 |
HCM113 | ServSafe: Food Service Sanitation | 1 |
HCM170 | Patisserie I | 4 |
Second Semester | 10-11 Credits | |
Course | Title | Hours |
HCM172 | Patisserie II | 4 |
HCM214 | Hospitality Supervision | 3 |
Baking and Pastry Elective (see list below) | 3-4 | |
Third Semester | 10-11 Credits | |
Course | Title | Hours |
HCM173 | Patisserie III | 4 |
Baking and Pastry Elective (see list below) | 3 | |
Baking and Pastry Elective (see list below) | 3-4 | |
Total Hours for Certificate | 30-32 | |
Baking and Pastry Elective Options | ||
Course | Title | Hours |
HCM176 | Yeast Breads | 3 |
HCM177 | Advanced Yeast Breads | 3 |
HCM178 | Special Diets and Healthful Baking | 4 |
HCM179 | Cake Decorating | 4 |
HCM180 | Chocolate and Confections | 3 |
HCM181 | Contemporary Restaurant Desserts | 3 |
HCM159 | Culinary Arts Study Abroad | 3 |
HCM150 | Contemporary Restaurant Breakfast | 3 |
HCM272 | Culinary and Hospitality Internship | 3 |
^ CLC 120 is an institutional requirement for graduation.