Bakery Operations and Pastry Skills (BOP.S.CRT)
- Division: Business and Public Services
- Department: Hospitality Management
This one year certificate focuses on basic baking as well as advanced techniques including bread making, pastry, and confections (such as chocolate work, sugar sculptures, and more).
The Bakery Operations & Pastry Skills one-year certificate is embedded within the BPAO.S.AAS degree which is accredited by the American Culinary Federation.
HMT 1102 Kitchen Chemistry 3 Credits HMT 1105 Introduction to the Hospitality & Tourism Industry 2 Credits HMT 1107 Sanitation & Safety 2 Credits HMT 1126 Baking I 2 Credits HMT 1128 Baking II & Barista Basics 2 Credits HMT 2201 Food Service Equipment, Design & Maintenance 2 Credits COM 2225 Small Group Communication 3 Credits HMT 2118 Artisan Breads 3 Credits HMT 2215 Hospitality Cost Controls 3 Credits HMT 2225 Hospitality & Tourism Supervision 3 Credits ENG 1101 English Composition I 3 Credits MAT 1125 Math for the Culinary Arts & Baking & Pastry Arts Professional 3 Credits HMT 2110 Pastry & Confectionary 4 Credits