Baker, C1

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The Pastry Arts program successfully equips graduates to fulfill their career aspirations through its commitment to teach a standard of skill and professionalism necessary for advancement in the dynamic and diverse baking and pastry field within the communities we serve.

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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.

First Year

First Semester ‐ Fall

PSTR 1301 - Fundamentals of Baking Credits: 3
CHEF 1205 - Sanitation and Safety Credits: 2

Semester Total: 5

Second Semester ‐ Spring

PSTR 1305 - Breads and Rolls Credits: 3
PSTR 1312 - Laminated Dough, Pate a Choux and Donuts Credits: 3
PSTR 1310 - Pies, Tarts, Teacakes and Cookies Credits: 3 (Capstone)
PSTR #3## - Program Approved Elective Credits: 3 ¹

Semester Total: 12

Total Minimum Credits for the Level 1 Certificate: 17

¹ PSTR 1306 , PSTR 1340 , PSTR 1391 , PSTR 2301 , PSTR 2307 , PSTR 2331 , or PSTR 2350 .