Title of Certificate: Baking and Pastry (certificate)

Award: Certificate

Code: CRT.HRM.COOK-BAKING

Total Credit Hours: 22 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 the Baking and Pastry Arts concentration. 

Range of Occupations:

• 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 190 - Food Science and Nutritional Cooking	3 credit hours
HRM 201 - Intermediate Bread Production	3 credit hours
HRM 202 - Intermediate Cake Production	3 credit hours
HRM 203 - Intermediate Pastry Production	3 credit hours