Oct 24, 2021  
2020-2021 Catalog 
    
2020-2021 Catalog [PAST CATALOG]

Baking and Pastry Arts (certificate)


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Official Title of Certificate: Baking and Pastry Arts

Award: Certificate

Code: CRT.HRM.BAK-PASTRY

Total Credit Hours: 21

About the Hotel, Culinary Arts and Tourism Institute

Purpose: Prepares students for employment in the hospitality industry such as in a restaurant or hotel bakery, or in a bakeshop setting such as a privately owned bakery or wholesale club or grocery store bakery. This certificate builds toward Hotel/Restaurant Management degree, Baking and Pastry Arts Option.

Range of Occupations

  • Bread Baker
  • Cake Decorator
  • Restaurant Pastry cook
  • Confectionier

Additional Program Requirements

Students are required to wear an approved chef uniform for production classes. See course description for specifics.

Statewide Tuition Reduction Program


This program of study may be designated a Statewide Tuition Reduction Program. This means that some residents of Maryland (refer to the Tuition, Fees and Payments  section of this catalog) enrolled in this program of study by the first day of the term may be eligible for in-county tuition rates for courses required for program completion. It is the student’s responsibility to confirm that this program still maintains a Statewide Program status before enrolling. Please refer to the college’s Accounts Receivable Office to confirm this designation.

Certificate Graduation Requirements


See Academic Regulations on Graduation Requirements .

Program Outcomes


Upon successful completion of this program, students will be able to:

  1. Apply accepted professional standards and codes of conduct in the workplace.
  2. Explain hospitality and culinary terminology.
  3. Analyze methods of service and management principles for all hospitality operations.
  4. Describe the dynamics of the changing global business environment.
  5. Discuss food and dietary issues from cultural, religious, historical, and geographical perspectives.
  6. Operate commercial kitchen equipment in a safe and efficient manner.
  7. Demonstrate proper baking and sanitation techniques.
  8. Analyze marketing strategies to serve the current needs of the hospitality industry.
  9. Discuss contemporary hospitality and pastry trends.
  10. Apply accepted nutrition standards that lead to positive health benefits.
  11. Apply appropriate math skills to baking and pastry arts operations and business environments.

This program aligns with the college’s core competencies.

Career and Educational Advancement Resources


   

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