Bakery Operations and Pastry Skills BOP.S.CRT

One-year Technical Certificate - 35 Credit Hours

Division: Business and Public Services
Department: Hospitality Management
Effective as of Fall 2025

What is the program about?

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 Outcomes

• Prepare a variety of pastry products to include pies, tarts, Pate a Choux, crepes, puff pastry, and fillo dough.
• Demonstrate supervisory skills and abilities utilizing critical-thinking skills.
• Prepare various candies and chocolates, along with sculpting chocolate and sugar (isomalt).
• Prepare yeast-raised products to include breads, yeast-leavened pastries to include laminated doughs, and breakfast pastries.
• Utilize concepts of cost control, purchasing, receiving, quality standards, profit, and staffing costs.

Career Opportunities

This certificate provides career opportunities in businesses that specialize in Breads, Fine Pastries, Chocolates, Candy's, restaurants, and the opportunity to be self-employed.

Transferability

There are no articulation agreements at this time. However, Columbus State and Cincinnati State are accredited by the American Culinary Federation and we accept each others credits.

Prerequisites

• HMT 1107

Credentials

American Culinary Federation Certified Pastry Culinarian (will need additional coursework)
Sanitation and Safety (Servsafe), through the National Restaurant Association Educational Institute
Hospitality Reception and Service Specialist through Sinclair College

Program Accreditation Information

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