The pastry/baking program now uses a selective admission process. For complete information see:

Pastry/Baking Application

Below are the course descriptions for the current semester. Please follow the link below to search the JCCC open/closed class schedule. The prefix is "HMPB".

Click here to search the class schedule.

Click on the course number for more information on the course and its requirements.

HMPB 155

Pastry Shop Production I (4 CR)

Prerequisites: HMGT 120 and HMGT 123 Corequisites: HMPB 160 and HMPB 233 and HMPB 252

This course will provide hands-on instruction of techniques used to make basic pastry shop staples used in the production of items intended for retails sales in a professional pastry shop. This course is typically offered in the fall semester. 1 hr. lecture & 4 hrs. lab/wk.

HMPB 160

Pastry Shop Principles I (4 CR)

Prerequisites: HMGT 120 and HMGT 123 Corequisites: HMPB 155 and HMPB 233 and HMPB 252

This course will examine the fundamental baking concepts including sanitation, ingredient identification and usage, weights and measures, inventory and product ordering needed as it pertains to a professional pastry shop. Students will be operating a working bake shop. This course is typically offered in the fall semester. 1 hr. lecture 3 hrs. lab/wk.

HMPB 233

Patisserie (4 CR)

Prerequisites: HMGT 120 and HMGT 123 Corequisites: HMPB 155 and HMPB 160 and HMPB 252

This course will provide hands-on instruction of techniques to make finished pastry items such as tortes, tarts, pastries, cookies, candies and breads as well as how to present items in a professional manner. This course is typically offered in the fall semester. 1 hr. lecture 3 hrs. lab/wk.

HMPB 252

Pastry Shop Business Basics I (3 CR)

Prerequisites: HMGT 120 and HMGT 123 Corequisites: HMPB 155 and HMPB 160 and HMPB 233

This course will provide basic hands-on techniques used to market finished pastry items, customer service, setting up, restocking and maintaining a display case, as well as taking pastry orders. This course is typically offered in the fall semester. 1 hr. lecture 3 hrs. lab/wk.

HMPB 255

Pastry Shop Production II (4 CR)

Prerequisites: HMPB 155 and HMPB 160 and HMPB 233 and HMPB 252 Corequisites: HMPB 260 and HMPB 257 and HMPB 252

This course will provide hand-on instruction of advanced techniques used to make advanced staples used in the production of advanced pastries, cakes, tarts, and tortes intended for retail sales in a professional pastry shop. This course is typically offered in the spring semester. 1 hr lect. 3 hrs lab./wk.

HMPB 257

Sugar Basics (4 CR)

Prerequisites: HMPB 155 and HMPB 160 and HMPB 233 and HMPB 252 Corequisites: HMPB 255 and HMPB 260 and HMPB 262

This course will provide hands-on instruction of pulled and brown sugar techniques used for garnishing advanced pastry items. The student will learn how to cook, pull, blow and store sugar pieces used in a professional pastry shop. This course is typically offered in the spring semester. 3 hrs. lab and 1 hr. lab/wk.

HMPB 260

Pastry Shop Principles II (4 CR)

Prerequisites: HMPB 155 and HMPB 160 and HMPB 233 and HMPB 252 Corequisites: HMPB 255 and HMPB 257 and HMPB 262

This course will examine the advanced baking concepts including high dollar ingredient identification and usage, storage, advanced inventory control, costing and product sources and product availability as it pertains to a professional pastry shop. This course is typically offered in the spring semester. 1 hr. lecture, 3 hrs. lab/wk.

HMPB 262

Pastry Shop Business Basics II (3 CR)

Prerequisites: HMPB 155 and HMPB 160 and HMPB 233 and HMPB 252 Corequisites: HMPB 255 and HMPB 260 and HMPB 257

This course will provide advanced hands-on techniques used to market finished pastry items, execute excellent customer service, establishing operational guidelines, inventory and restocking, product ordering, product research, maintaining a display case, as well as taking pastry orders. This course is typically offered in the spring semester. 1 hr. lecture 2 hrs. lab/wk.