2021-2022 HCC Catalog & Student Handbook

Nov 23, 2024

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2021-2022 HCC Catalog & Student Handbook [ARCHIVED CATALOG]

Pastry Arts, C2

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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.

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Program CIP Code: 12.0501

First Year

First Semester ‐ Fall

EDUC 1300 - Learning Framework Credits: 3
PSTR 1301 - Fundamentals of Baking Credits: 3
PSTR 1306 - Cake Decorating I Credits: 3
PSTR 1310 - Pies, Tarts, Teacakes and Cookies Credits: 3
CHEF 1205 - Sanitation and Safety Credits: 2

Semester Total: 14

Second Semester ‐ Spring

PSTR 1343 - Bakery Operations and Management Credits: 3
PSTR 1305 - Breads and Rolls Credits: 3
PSTR 2307 - Cake Decorating II Credits: 3 OR
PSTR 2350 - Wedding Cakes Credits: 3
PSTR 1312 - Laminated Dough, Pate a Choux and Donuts Credits: 3
HAMG 1324 - Hospitality Human Resources Management Credits: 3

Semester Total: 15

Third Semester ‐ Summer

PSTR 2331 - Advanced Pastry Shop Credits: 3
PSTR 2301 - Chocolates and Confections Credits: 3
PSTR 1340 - Plated Desserts Credits: 3
PSTR 2370 - Supervised Study: Capstone Study in Baking & Pastry Arts Credits: 3

Semester Total: 12

Total Minimum Credits for the Level 2 Certificate: 41

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