Baking and Pastry Certificate • Certificate of Completion
OCCUPATIONAL PROGRAM
Total Credit Hours: 27.5
Colleague Code: CC.PSTRY
Curriculum Code: HSP 204
Recommended Course Sequence:
First Semester: CLA 100, CLA 131, CLA 141, CLA 142, HSP 107, HSP 138
Second Semester: CLA 143, CLA 250, CLA 251, CLA 252, HSP 115, HSP 116
Program Information:
- This program prepares students for baking and pastry making positions in a variety of settings, including fine dining restaurants and retail bakeries.
- Students study both theory and practical applications of baking and cake decorating.
- This applied science program of study must be taken in its entirety to meet certificate requirements.
For Program Information Contact:
Business and Technologies Department at 217.786.2772 or 217.786.2381 or see an academic advisor.
Required Program Courses (24.5 credits)
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Culinary Essentials |
1 credit |
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Food Production I |
3 credits |
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Introduction to Bakeshop |
3 credits |
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Pastry Arts |
3 credits |
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• |
Advanced Pastry and Baking |
3 credits |
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• |
Cake Decorating |
1.5 credits |
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Artisan Breads |
1.5 credits |
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• |
Restaurant Desserts |
2.5 credits |
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• |
Food Service Sanitation |
1 credit |
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Restaurant Management |
3 credits |
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Nutrition for Food Service Professionals |
2 credits |
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Food Service Purchasing and Math |
3 credits |