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Baking and Pastry Arts Certificate of Achievement

Program Codes: BPA.COA
Certificate of Achievement

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Program Outcomes:

Graduates of the Program will be able to:

  • Learn, practice, and apply the skills necessary to work in the baking and pastry arts industry.
  • Identify and discuss current trends in the baking and pastry arts industry and apply to business operations.
  • Perform food safety and sanitation activities as outlined by the National Restaurant Association ServSafe® Program.
  • Demonstrate competence in producing a variety of baked and pastry items for a commercial work environment.
  • Demonstrate ethical and professional business practices.
Contact the Department Chairperson

Recommended Course Sequence

Below are required courses and recommended course groupings and sequences for program completion. Courses may have prerequisite and corequisite requirements. Check course descriptions for details.

Baking Fundamentals
Course Code:
HCD-106
Course Description:
The basic principles and practices of baking and pastry arts. Emphasis is on the development of skills needed to produce a variety of baked goods in a professional setting. Within the lab component of the course, students will work in teams to demonstrate competence and skill in the preparation of baked goods, pastries, and desserts using specialized equipment.
Credit:
3
Instruction methods:
lab: 4.0 Hours, Lecture: 1.0 Hours
x
HCD-106
Baking Fundamentals
3
Foodservice Sanitation
Course Code:
HCD-108
Course Description:
Introduces techniques for safe food handling including microbiology, preventing foodborne illnesses, maintenance of safe facilities and training foodservice employees. Industry Certification.
Credit:
3
Instruction methods:
Lecture: 3.0 Hours
x
HCD-108
Foodservice Sanitation
3
Professional Pastry Techniques
Course Code:
HCD-116
Course Description:
Building on skills developed in HCD-106: Baking Fundamentals, this course will provide students with a thorough understanding of advanced pastry techniques. Within the lab component of the course, students will demonstrate competence and skill in the preparation of various doughs, custards, foams, and frozen desserts as well as sauces, garnishes and restaurant plating techniques.
Credit:
3
Instruction methods:
lab: 4.0 Hours, Lecture: 1.0 Hours
Prerequisites:

HCD-106

x
HCD-116
Professional Pastry Techniques
3
Cakes, Decorating and Specialty Techniques
Course Code:
HCD-118
Course Description:
The course presents the art and science of quality cake preparations to include sponges, icings, meringues and mousse. An introduction to tempered chocolate and basic candies is provided. Within the lab component of the course, students will demonstrate competence and skill in the assembly and decoration of both classic and modern cakes, including wedding cakes.
Credit:
3
Instruction methods:
lab: 4.0 Hours, Lecture: 1.0 Hours
Prerequisites:

HCD-106

x
HCD-118
Cakes, Decorating and Specialty Techniques
3
HCD Elective
Course Code:
HCD Elective
Credit:
3
Instruction methods:
Lecture
x
__ __
HCD Elective
3

HCD-124 or HCD-207 are recommended.

Baking and Pastry Arts Externship
Course Code:
HCD-224
Course Description:
Students practice acquired skills in baking and pastry arts in a 180-hour approved externship site under the supervision of professional bakers and pastry chefs. Note: Baking and Pastry Arts Certificate students only.
Credit:
3
Instruction methods:
lab: 4.0 Hours, Lecture: 1.0 Hours
Prerequisites:

HCD-108, HCD-116 and HCD-118

x
HCD-224
Baking and Pastry Arts Externship
3
Total Credits 18

Contact Information

Hospitality, Culinary Arts and Dietetics

Contact Name: Dr. Mary-Pat Maciolek, department chair
Contact Phone: 732.906.2538
Contact Email: MMaciolek@middlesexcc.edu 
Department Web: https://www.middlesexcc.edu/hospitality-culinary-arts-dietetics/


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