Hospitality Management & Tourism/Bakery & Pastry Arts (BPAO.S.AAS)
- Division: Business and Public Services
- Department: Hospitality Management
The baking/pastry/confection program at Sinclair Community College prepares its graduates for an exciting career as a pastry chef. Skills learned in a commercial-grade bakery kitchen include proper mixing methods, shaping/sculpting techniques, advanced baking, and the science behind it all. Students will be allowed to showcase their creativity through artisan breads, pastries, chocolate and confection displays, as well as constructing show-stopping wedding cakes. Start today and allow our certified chefs to guide you through graduation and prepare you for an exciting career. This degree program contains one or more embedded certificates which will be automatically awarded when the certificate requirements are completed. If you do not want to receive the embedded certificate(s), please notify Registration and Student Records at studentrecords@sinclair.edu.
Program Accreditation
The Culinary Arts program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEF) and by the Accreditation Commission on Programs in Hospitality Administration (ACPHA), which both are recognized by the Council on Higher Education Accreditation (CHEA). Please visit acfchefs.org, acpha-cahm.org and chea.org on the importance of being accredited.
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 2200 OR HMT 2201
2 Credits
MAT 1125 Math for the Culinary Arts & Baking & Pastry Arts Professional
3 Credits
HMT 1108 Pastry & Confectionery Basics
4 Credits
HMT 2118 Artisan Breads
3 Credits
ACC 1100 OR ACC 1210
3 Credits
BIS 1120 Introduction to Software Applications
3 Credits
ENG 1101 English Composition I
3 Credits
HMT 2126 Cake Production
2 Credits
HMT 2128 Cake Decoration
2 Credits
HMT 2215 Hospitality Cost Controls
3 Credits
HMT 2225 Hospitality & Tourism Supervision
3 Credits
HMT 2226 Hospitality Purchasing & Negotiations
2 Credits
COM 2206 OR COM 2225
3 Credits
DIT 1108 Nutrition for the Culinary Professional
3 Credits
HMT 2218 Advanced Pastry Skills
3 Credits
HMT 2227 Hospitality Marketing
2 Credits
HMT 2230 Risk & Prevention Management
2 Credits
HMT 2293 Baking & Pastry Arts Option Cooperative Work Experience
2 Credits
Ohio Transfer 36: Arts & Humanities Elective
3 Credits
PSY 1100 OR SOC 1145
3 Credits