Pastry/Baking Certificate

The one-year pastry/baking certificate program is for students who are seeking employment as pastry cooks in pastry/bake shops, hotels, restaurants or other areas that produce pastry and baked products. Students may have an entrepreneurial interest for opening their own operation.

The program involves a total of 30 credits over two semesters with a maximum enrollment of 15 students. There is a selection process for this program that is online at http://www.jccc.edu/home/depts/1205/site/hospitalityMgmtDegrees/VC-PASTRYBAK . This program only starts in the fall semester. Current industry professionals may desire this program to upgrade their skills and increase their knowledge in this area of study.

Students must complete HMGT 120, Food Service Sanitation, and HMGT 123, Professional Cooking I, before enrolling in the program.

(Major Code 4350; CIP Code 12.0501)

Hospitality Management

Career Certificate

Prerequisites for Required Courses

All Students must complete the two prerequiite courses with
a passing grade PRIOR to enrolling in the pastry program.

HMGT 120  Food Service Sanitation..............................1
HMGT 123  Professional Cooking I*..............................3
          Prerequisite or corequisite: HMGT 120

Fall Semester Only

HMPB 155  Pastry Shop Production I*............................4
          Prerequisites: HMGT 120 and HMGT 123
          Corequisites: HMPB 160 and HMPB 233 and HMPB 252
HMPB 160  Pastry Shop Principles I*............................4
          Prerequisites: HMGT 120 and HMGT 123
          Corequisites: HMPB 155 and HMPB 233 and HMPB 252
HMPB 233  Patisserie*..........................................4
          Prerequisites: HMGT 120 and HMGT 123
          Corequisites: HMPB 155 and HMPB 160 and HMPB 252
HMPB 252  Pastry Shop Business Basics I*.......................3
          Prerequisites: HMGT 120 and HMGT 123
          Corequisites: HMPB 155 and HMPB 160 and HMPB 233
          Total Semester Credit Hours.........................15

Spring Semester Only

HMPB 255  Pastry Shop Production II*...........................4
          Prerequisites: HMPB 155 and HMPB 160 and HMPB 233 and
          HMPB 252
          Corequisites: HMPB 260 and HMPB 257 and HMPB 252
HMPB 260  Pastry Shop Principles II*...........................4
          Prerequisites: HMPB 155 and HMPB 160 and HMPB 233 and
          HMPB 252
          Corequisites: HMPB 255 and HMPB 257 and HMPB 262
HMPB 257  Sugar Basics*........................................4
          Prerequisites: HMPB 155 and HMPB 160 and HMPB 233 and
          HMPB 252
          Corequisites: HMPB 255 and HMPB 260 and HMPB 262
HMPB 262  Pastry Shop Business Basics II*......................3
          Prerequisites: HMPB 155 and HMPB 160 and HMPB 233 and
          HMPB 252
          Corequisites: HMPB 255 and HMPB 260 and HMPB 257
          Total Semester Credit Hours.........................15
          TOTAL PROGRAM CREDIT HOURS..........................30
*Prerequisite/Corequisite required