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Baking

Baking Program Description

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.

Hocking College offers all-inclusive pricing and works with students to assure they have complete college funding, including financial aid, before they start classes. Please reference the course curriculum tab for program costs.

All-inclusive pricing includes the following:

PER SEMESTER

$300......Learning Fee

$20........Health Center Services

$75........Career Center Services

OPTIONAL

$53......Parking

$275....Smart Start*

Pricing for housing and meal plans can be found here.

*Recommended for all first-year college students.

A Career in Culinary Arts Promises a Delicious Future

The demand for culinary graduates continues to increase.

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. 

View the occupational profile

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. 

Success Skills

  • CE - Communicates Effectively
  • PA - Maintains Professional Skills and Attitudes
  • CT - Demonstrates Learning Critical Thinking, and Problem Solving Skills
  • ET - Maintains a Code of Ethics
  • HR - Practices Human Relations Skills
  • MS - Demonstrates Math Skills
  • GA - Demonstrates Community, Cultural, and Global Awareness
  • IT - Implements Career-Appropriate Technology

To learn more about each of these, click here.

Program Outcomes

The following outcomes are skills, behaviors, and attitudes cultivated in students seeking the Associate of Applied Science in Baking:

  • Fundamentals of baking and pastry production
  • Management skills of the modern kitchen
  • Identify and use safety and sanitation measures involved in the food service industry, having passed the National Restaurant Association’s ServSafe Exam
  • 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 in order to organize, order and produce a variety of menus and events
  • Perform the required tasks of conversion and costing in order to maximize profit for various menu items
  • Apply basic concepts of menu development, purchasing, inventory control, food storage, and labor cost control

Download 2015-2016 Data

Download 2016-2017 Data

Download 2017-2018 Data

Retention Rates

Retention rates are determined by the office of Institutional Research utilizing the following criteria:
  • All registered fall/autumn students with registration status for the following fall/autumn.
  • Excludes special populations - College Credit Plus, Non Degree, Online Military and University Center.
  • Potential for upcoming fall/autumn excludes graduates from that fall/autumn, spring and summer terms.

Academic Year Retention Rate
2016 - 2017 66%
2015 - 2016 58%
2014 - 2015 52%


Graduation Rates
 
 

Graduation rates for the program are listed below.

Academic Year Graduation Rate
2016 - 2017 18.18%
2015 - 2016 40%
2014 - 2015 41.46%

Accreditation Affiliate

American Culinary Federation Logo
The program is accredited through the American Culinary Federation Education Foundation Accrediting Commission. 

You can earn certifications in the following areas:

  • ServSafe Food Protection Management
  • Hospitality Supervision
  • Certified Pastry Culinarian

 904.824.4468
 helpdesk@acfchefs.net
http://www.acfchefs.org


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