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 email@example.com.
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.
Formal articulation agreements with other colleges and universities indicate how Sinclair programs and courses will transfer to other institutions.
|HMT 1102||Kitchen Chemistry||3|
|HMT 1105||Introduction to the Hospitality & Tourism Industry||2|
|HMT 1107||Sanitation & Safety||2|
|HMT 1126||Baking I||2|
|HMT 1128||Baking II & Barista Basics||2|
|HMT 2200 (Baking & Culinary Fundamentals & Commercial Equipment) OR HMT 2201 (Food Service Equipment, Design & Maintenance)||2|
|MAT 1125||Math for the Culinary Arts & Baking & Pastry Arts Professional||3|
|HMT 1108||Pastry & Confectionery Basics||4|
|HMT 2118||Artisan Breads||3|
|ACC 1100 (Small Business Accounting) OR ACC 1210 (Introduction to Financial Accounting)||3|
|BIS 1120||Introduction to Software Applications||3|
|ENG 1101||English Composition I||3|
|HMT 2126||Cake Production||2|
|HMT 2128||Cake Decoration||2|
|HMT 2215||Hospitality Cost Controls||3|
|HMT 2225||Hospitality & Tourism Supervision||3|
|HMT 2226||Hospitality Purchasing & Negotiations||2|
|COM 2206 (Interpersonal Communication) OR COM 2225 (Small Group Communication)||3|
|DIT 1108||Nutrition for the Culinary Professional||3|
|HMT 2218||Advanced Pastry Skills||3|
|HMT 2227||Hospitality Marketing||2|
|HMT 2230||Risk & Prevention Management||2|
|HMT 2293||Baking & Pastry Arts Option Cooperative Work Experience||2|
|Ohio Transfer 36: Arts & Humanities Elective||3|
|PSY 1100 (General Psychology) OR SOC 1145 (Introduction to Cultural Anthropology)||3|
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.