Effective Fall 2020
Gain the skills necessary to excel in the baking and pastry industry. Accomplish objectives through focused hands-on production in the school's state-of-the-art facilities. Develop technical skills and knowledge in a broad area of baking and pastry, including specialty and decorated cakes, pastries, artisan breads, and confectionery, necessary for employment in a variety of baking and pastry establishments.
Career Opportunities
Entry-level positions in bakeries, cafes, restaurants, hotels, wholesale baking establishments, and specialty bakeries, with strong opportunity for advancement. Job titles may include decorator, baker, pastry cook, or confectioner.
Recommended High School Subjects
A strong background in high school math, reading and written communication is required, as is a working knowledge of keyboarding and personal computers. Strong manual dexterity and mechanical skills are highly desirable.
Special Equipment Needs
Students require a baking and pastry arts tool kit, and a professional culinary uniform when working in lab. Both items are currently available through the College Store and are consistent with the AAS degree program.
Laptop Computer Required
- Windows 11 or higher (recommended).
- Intel Core i5 or i7 (generation 10 or higher) processor (recommended).
- 8+ GB RAM (recommended).
- 250+ GB Solid State Disk (SSD) drive (recommended).
- Laptop must include a webcam and microphone (required).
- Laptop must include a wireless network card (required).
- Broadband Internet connection when working off campus (required).
- Additional plug-ins may be required (Information Technology Services Service Desk available for assistance)
- Chromebooks and other devices running Chrome OS are prohibited.
Remediation Strategies
All incoming students must meet placement requirements in math. Students are expected to remediate any deficiencies as explained in the College Catalog (see https://www.pct.edu/catalog/admissions-policy).
Transfer Procedures
This major is subject to the transfer standards established by the College (see http://www.pct.edu/catalog/TransferringCredits). Exceptions must be approved by the school dean.
Program Goals
A graduate of this major should be able to:- demonstrate core concepts in bakery production through hands-on experience and sensory analysis of a variety of baking and pastry products.
- describe and apply classical and contemporary pastry and confectionery techniques in the planning and execution of products, menus, and creative presentations.
- identify effective operations including equipment, emerging technologies, product costing, and menu design.
- employ effective communication, cultural diversity, and positive guest relations.
- identify and solve problems in a professional, ethical, and profitable business environment.
Performance Standards
Professionalism is the signature of this Certificate, and is the expectation for performance and appearance. Uniform and personal appearance standards are strictly enforced. Students are required to be clean-shaven (neat mustache above the lip is allowed), have properly contained hair (top of ear and back of collar for men; tied up and under hat for women, utilizing a net if necessary - no protruding bangs). In labs, no excessive makeup and no jewelry are allowed, including rings, watches and earrings or visible piercings of any style.
Curriculum
| First Semester | Credits | Notes | Lecture | Lab/Clinical | M/S | Type | |
|---|---|---|---|---|---|---|---|
| FYE101 | First Year Experience | 1 | .50 | 1.50 | S | REQ | |
| FHD117 | Purchasing | 2 | 2 | M | REQ | ||
| FHD118 | Sanitation | 1 | 1 | M | REQ | ||
| NSC | National Sanitation Certification | M | NSC | ||||
| FHD137 | Introductory Baking | 3 | 1 | 6 | M | REQ | |
| FHD138 | Cakes & Decorations | 1 | 3 | M | REQ | ||
| MPE | Math Elective (MTH011 or Higher) | 3 | S | MPE | |||
| FHD214 | Professional Bakery Production | 3 | 1 | 6 | M | REQ | |
| TOTAL CREDITS | 14 | ||||||
| Second Semester | Credits | Notes | Lecture | Lab/Clinical | M/S | Type | |
| FHD101 | Foundations of Professional Cooking | 3 | 1 | 6 | M | REQ | |
| FHD104 | Careers in Hospitality | 1 | 1 | M | REQ | ||
| FHD125 | Menu Planning & Cost Control | 3 | 3 | M | REQ | ||
| ENL010 | Communications | 3 | 3 | S | REQ | ||
| or | |||||||
| ENL111 | English Composition I | 3 | 3 | S | REQ | ||
| BKP | Directed Baking & Pastry Elective | 1 | M | BKP | |||
| FHD141 | Principles of Chocolate Works | 1 | 3 | M | REQ | ||
| FHD270 | Classical & Specialty Dessert Presentation | 3 | 1 | 6 | M | REQ | |
| FHD276 | Cakes, Pastries & Desserts | 3 | 1 | 6 | M | REQ | |
| TOTAL CREDITS | 18 | ||||||
| Summer Session | Credits | Notes | Lecture | Lab/Clinical | M/S | Type | |
| FHD279 | Baking & Pastry Arts Internship | 1 | M | REQ | |||
| TOTAL CREDITS | 1 | ||||||
Accreditation
Accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) .