Hospitality Management & Tourism/Bakery & Pastry Arts BPAO.S.AAS

Associate of Applied Science - 65 Credit Hours

Division: Business and Public Services
Department: Hospitality Management
Effective as of Fall 2024

What is the program about?

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 Outcomes

Apply principles of preparation and baking techniques to produce a variety of hot and cold pastry/bakery/confectionery products.
Perform mathematical functions related to pastry/baking/confections.
Perform sales floor duties using a variety of marketing styles and demonstrate an understanding of quality customer service.
Demonstrate the operation of pastry/baking/confection equipment safely and correctly.
Apply fundamentals of baking and pastry science to the preparation of products.
Pair gourmet coffee and tea with a variety of baked goods.
Apply fundamentals of confectionery science to the preparation of products.

Career Opportunities

Students who graduate from the baking/pastry/confectionery concentration will find employment as a baker, pastry cook, pastry chef, pastry department assistant manager, or bake shop manager.

Transferability

Formal articulation agreements with other colleges and universities indicate how Sinclair programs and courses will transfer to other institutions.

Curriculum

Course	Title	Credits
	ACC 1100 (Small Business Accounting) OR ACC 1210 (Introduction to Financial Accounting)	3
BIS 1120	Introduction to Software Applications	3
	COM 2206 (Interpersonal Communication) OR COM 2225 (Small Group Communication)	3
DIT 1108	Nutrition for the Culinary Professional	3
ENG 1101	English Composition I	3
HMT 1102	Kitchen Chemistry	3
HMT 1105	Introduction to the Hospitality & Tourism Industry	2
HMT 1107	Sanitation & Safety	2
HMT 1126	Baking I, II, & Barista Basics	4
HMT 2110	Pastry & Confectionary	4
HMT 2118	Artisan Breads	3
HMT 2126	Cake Production & Cake Decoration	4
	HMT 2200 (Baking & Culinary Fundamentals & Commercial Equipment) OR HMT 2201 (Food Service Equipment, Design & Maintenance)	2
HMT 2215	Hospitality Cost Controls	3
HMT 2218	Advanced Pastry Skills	3
HMT 2225	Hospitality & Tourism Supervision	3
HMT 2226	Hospitality Purchasing & Negotiations	2
HMT 2227	Hospitality Marketing	2
HMT 2230	Risk & Prevention Management	2
HMT 2293	Baking & Pastry Arts Option Cooperative Work Experience	2
MAT 1125	Math for the Culinary Arts & Baking & Pastry Arts Professional	3
	Ohio Transfer 36: Arts & Humanities Elective	3
	PSY 1100 (General Psychology) OR SOC 1145 (Introduction to Cultural Anthropology)	3

- View the Master Syllabus - View the Course Schedule

Program Accreditation Information

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.

This information is for planning purposes only. Sinclair College will make every effort to offer curriculum listed above but reserves the right to change, add and cancel curriculum offerings for unforeseen circumstances.