Program

Associate of Applied Business in Culinary Arts with a Major in Baking

The Baking program trains student chefs in the fundamentals of baking and pastry production as well as the management skills of the modern kitchen. You will learn from experienced chef instructors in a modern food production facility, then apply your new skills in the hospitality department’s two facilities – Starbrick Bistro and Rhapsody, the college-owned restaurants. Emphasis is placed on hands-on experience through outside activities, community involvement, participation in industry and professional development.

Accredited through the American Culinary Federation Education Foundation Accrediting Commission.

Program Outcomes

The following outcomes are skills, behaviors, and attitudes cultivated in students seeking the Associate of Applied Business in Culinary Arts with a Major in Baking:

• Identify and use safety and sanitation measures involved in the food service industry;
• Perform basic baking and pastry techniques in an industry environment;
• Operate a variety of restaurant equipment efficiently, effectively, and safely;
• Use recipes, production sheets, and function sheets;
• Perform the required tasks of conversion and costing;
• Display a positive attitude, a good work ethic, and appropriate professional behavior;
• Use effective oral, written, and non-verbal communication skills with coworkers and management;
• Perform basic computer functions;
• Apply basic concepts of menu development, purchasing, inventory control, food storage, and labor cost control; and,
• Work professionally in a teamwork environment.

Curriculum

• 2011 Transition
• 2012 Curriculum

Career Opportunities

The demand for baking graduates continues to grow each year. Trained pastry chefs are needed throughout the country in hotels, restaurants, resorts, hospitals, country clubs, and more. Hocking graduates begin their careers as bakers and pastry chefs and are well-prepared for advancement.

Occupational Profile

Hocking College Career Services