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).
Program Accreditation
The Bakery Operations & Pastry Skills one-year certificate is embedded within the BPAO.S.AAS degree which is accredited by the American Culinary Federation.
Curriculum
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