Title of Certificate: Fundamentals of Cooking and Baking Option (certificate)

Award: Certificate

Code: CRT.HRM.COOK-BAKING

Total Credit Hours: 19 credit hours

About the Hotel, Culinary Arts, and Tourism (HCAT) Institute

Purpose: Prepares students for entry level employment in the hospitality industry such as in a restaurant, hotel or bakery. This certificate builds toward Hotel/Restaurant Management degree, in either the Baking and Pastry Arts concentration or the Culinary Arts concentration. This certificate also contains prerequisite courses for either the Culinary Arts certificate or the Baking and Pastry certificate.

Range of Occupations: Line Cook, Prep Cook, Baker, Pastry Cook

Faculty Contact (webapps.aacc.edu/directory): David Ludwig

Courses to improve skills and prepare for college-level classes may be needed. It is best to see an advisor as you plan your education.

All students must demonstrate eligibility for ENG 101 /ENG 101A . Refer to Academic Regulations on Graduation Requirements , “Certificate Requirements” for more information.

Course/Advising Notes: ______________________________________________________________________________

Term 1

Course Name	Credits	Term Taken	Grade
HRM 111 - Introduction to the Hospitality Industry	3 credit hours
HRM 119 - Certification in Sanitation	1 credit hours
HRM 121 - Introduction to Cooking	3 credit hours
HRM 124 - Introduction to Baking and Pastry	3 credit hours

Term 2

Course Name	Credits	Term Taken	Grade
HRM 123 - Cooking Techniques 1  or HRM 203 - Intermediate Pastry Production	3 credit hours
HRM 190 - Food Science and Nutritional Cooking	3 credit hours
HRM 251 - Restaurant Management	3 credit hours