Baking and Pastry - Certificate of Achievement

Program Info

Year Established
2010
Program Code
BAKING.CA
Degree Type
Certificate of Achievement
Office Contact
School of Business, Entrepreneurship, and Professional Development: 313-845-9645, bepdinfo@hfcc.edu, Technology Bldg, Room: E-211
Faculty Contact
Eric Gackenbach: 313-317-1572, epgackenbach@hfcc.edu, Campus Safety, Room: N-155B

Program Description

Description

Let your creativity shine while learning the various facets of the baking and pastry fields. Courses in this certificate program may be applied toward an Associate in Applied Science Degree in Culinary Arts and/or an Associate in Applied Science Degree in Hotel/Restaurant Management.

Program Learning Outcomes

Upon successful completion of this program, students should be able to:

  1. Execute a menu from start to finish in compliance with ACF category F and G standards for edible hot and cold food.
  2. Based on NRA standards, decide how to handle various types of food in order to prevent food borne illness.

Accreditation

The Associate in Applied Science in Culinary Arts at HFC is fully accredited by the Accrediting Commission of the American Culinary Federation Educational Foundation.

What classes do I take?

Baking and Pastry: Recommended Sequence 2022-2023

Admission Requirements

Additional Program Requirements

Official HFC chef's uniform required to be purchased prior to beginning classes for culinary lab courses - contact department on process to order uniforms. Visit the Hospitality Department in M-163 in the Culinary Arts & Student Center building, or online at https://culinary.hfcc.edu/ for uniform ordering information.

Requirements are subject to change. The information represented here is effective starting Fall 2017 and applies to the current catalog year. If you were admitted prior to this year, please check your requirements under the My Progress section of HFC Self Service.