The Pastry Arts Certificate provides students with the necessary theoretical knowledge and technical skills to become successful pastry professionals. Students develop competencies in breads, rolls, cake production and decoration, chocolates and confections, contemporary plated desserts and production pastry techniques. Concepts of baking theory and nutrition, food safety and sanitation, bakery service operations, and supervision skills focus on professional and management skills development necessary for success in the workplace.
Program CIP Code: 12.0501
Cost of Attendance: https://www.hccs.edu/applying-and-paying/tuition-calculator/
The credit totals are displayed in two key locations: 1. At the end of each semester: You’ll find the total number of credits for that specific semester. 2. At the end of the degree plan: The total number of credits for the entire degree program is listed at the bottom of the plan.
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