If you are interested in a professional baking and pastry school program, head to Hocking College. Rated as one of the Top 10 Best Culinary Schools in Ohio by Best Choice Schools in 2017, Hocking College’s Culinary Arts program incorporates cooking and management skill training in a state-of-the-art cooking laboratory.
You'll learn the fundamentals of baking and pastry production as well as the management skills of the modern kitchen, leading you on a successful career path.
As a student chef, you’ll gain hands-on experience through coursework and industry participation.
Total Credit Hours:
|Estimated Course Fees:
Class Hours: 37.0-39.0
Total Credit Hours:
Estimated Course Fees:
Class Hours: 35.0-37.0
|COURSE NO.||FIRST SEMESTER||Class Hours||Lab Hours||Credit Hours||Course Fee|
|CULA-1101||Intro to Baking and Culinary Industry||2.00||3.00||3.00||$1,200.00|
|CULA-1109||Safety and Sanitation||1.00||0.00||1.00||$150.00|
|ENGL-1510||English Composition I||4.00||0.00||4.00||$50.00|
|CULA-1115||Baking Development: Breads & Pastries||1.00||4.00||3.00||$525.00|
|COURSE NO.||SECOND SEMESTER||Class Hours||Lab Hours||Credit Hours||Course Fee|
|CULA-1132||Baking Production Lab Experience I||1.00||6.00||3.00||$400.00|
|CULA-1105||Pastries, Cakes and Desserts||1.00||5.00||3.50||$450.00|
|CULA-1116||Planning, Purchasing & Table Service||2.00||3.00||3.00||$200.00|
|CULA-1136||Yeast Dough Production||1.00||4.00||3.00||$425.00|
|COURSE NO.||THIRD SEMESTER||Class Hours||Lab Hours||Credit Hours||Course Fee|
|DT-1120||Nutrition for DIetary Manager||2.00||0.00||2.00||$10.00|
|CULA-2135||Petit Fours, Miniatures & Class Pastries||1.00||4.00||3.00||$500.00|
|CULA-2270||Catering and Banquet Management||1.00||4.00||3.00||$550.00|
|CULA-2262||Candy and Confections||1.00||5.00||3.50||$625.00|
|CULA-2133||Baking Production Lab Experience II||1.00||7.00||3.00||$375.00|
|OR||CULA-2294||Culinary Field Experience||2.00||36.00||3.00||$250.00|
|COURSE NO.||FOURTH SEMESTER||Class Hours||Lab Hours||Credit Hours||Course Fee|
|CULA-2253||Capstone Experience in Baking||1.00||6.00||3.00||$940.00|
|ACC-1101||Financial Accounting I||2.00||2.00||3.00||$99.00|
|CULA-2134||Baking Production Lab Experience III||1.00||6.00||3.00||$400.00|
|OR||CULA-2294||Culinary Field Experience||2.00||7.00||3.00||$250.00|
|Class Hours: 11.00||Lab Hours: 9.00||Cost: $2,187.00|
|Class Hours: 8.00||Lab Hours: 18.00||Cost: $1,515.00|
|Class Hours: 5.00-6.00||Lab Hours: 19.00-49.00||Cost: $1,935.00-$2,060.00|
|Class Hours: 11.00-12.00||Lab Hours: 14.00-44.00||Cost: $1,479.00-$1,639.00|
Trained bakers are needed throughout the country in hotels, restaurants, resorts, hospitals, cruise ships, country clubs, and more.
Hocking graduates begin their careers as bakers, cooks, prep cooks and kitchen staff and are well-prepared for advancement.
One of the services used to help our graduates find jobs is through the Professional Chef and Culinary Network known as Chef Rolls. We also encourage graduates to keep their LinkedIn profiles up to date.
We've got a few reasons. Watch the video below and see for yourself.
Student Learning Outcomes (SLOs) are statements of what a student will be able to do when they have completed a program. They represent the knowledge and skills a program has determined are most important for students to gain from that program and include both the Success Skills (institutional outcomes) and Program Outcomes. SLOs are specific and measurable so the program can accurately assess the degree to which students have achieved each outcome, and they align with college and institution mission and values. Data on the achievement of SLOs is used to make improvements in the program and increase student success.
To learn more about each of these, click here.
The following outcomes are skills, behaviors, and attitudes cultivated in students seeking the Associate of Applied Science in Baking:
|Academic Year||Retention Rate|
|2016 - 2017||66%|
|2015 - 2016||58%|
|2014 - 2015||52%|
2017 - 2018 Retention Rate:N/A
2016 - 2017 Retention Rate: N/A
2015 - 2016 Retention Rate: 58%
2014 - 2015 Retention Rate: 52%
2013 - 2014 Retention Rate: 49%
Graduation rates for the program are listed below.
|Academic Year||Graduation Rate|
|2016 - 2017||18.18%|
|2015 - 2016||40%|
|2014 - 2015||41.46%|
2017 - 2018 Graduation Rate: N/A
2016 - 2017 Graduation Rate: N/A
2015 - 2016 Graduation Rate: N/A
You can earn certifications in the following areas: