Culinary Arts: Baking

Median Pay as a Baker
Baker Positions by 2024
Semesters until Graduation

Culinary Arts: Baking

Culinary Arts: Baking

Key Program Features: Real-world experience, small class sizes, hands-on learning, professional opportunities, and an engaging faculty.

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.

  • Learn from experienced chef instructors
  • Train in a modern food production facility
  • Complete on-site practicums at Rhapsody, our college-owned restaurant
  • Engage in community involvement and join the Epicurean Club
  • Travel across the country for professional development opportunities
  • Compete in competitions


    Outcomes from the Baking Program at Hocking College

Culinary Arts: BakingThe 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, 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

Accreditation

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

 

Additional Outcomes

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Hocking College

 2016 - 2017 Associate of Applied Business in Baking

Total Credit Hours:
62.0

Estimated Course Fees:
$7,116.00-$7,401.00

Class Hours: 35.0-37.0
Lab Hours: 50.00-122.00

Total Credit Hours:
62.0

Estimated Course Fees:
$7,116.00-$7,401.00

Class Hours: 35.0-37.0
Lab Hours: 50.00-122.00

 

Hocking College Reserves the right to modify curricular requirements, to change course content, and change course fees at any time.
  COURSE NO. FIRST SEMESTER Class Hours Lab Hours Credit Hours Course Fee
  GS-1000 HC Cornerstone 1.00 0.00 1.00 $80.00
  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
  MATH-1103 Applied Mathematics 2.00 2.00 3.00 $182.00
    Totals 11.00 9.00 15.00 $2,187.00

  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
  COMM-1130 Speech 3.00 0.00 3.00 $40.00
    Totals 8.00 18.00 15.50 $1,515.00

  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 6.00 3.00 $375.00
OR CULA-2294 Culinary Field Experience 0.00 36.00 3.00 $250.00
  &ndsp; Totals 5.00-6.00 19.00-49.00 14.50 $1,935.00-$2,060.00

  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
  PSYC-1120 Organizational Behavior 3.00 0.00 3.00 $15.00
  SUPR-1117 Hospitality Supervision 2.00 0.00 2.00 $135.00
  BIOS-1100 Human Machine 3.00 0.00 3.00 $50.00
OR BIOS-1101 Environmental Science 3.00 0.00 3.00 $40.00
  CULA-2134 Baking Production Lab Experience III 1.00 6.00 3.00 $400.00
OR CULA-2294 Culinary Field Experience 0.00 36.00 3.00 $250.00
    Totals 11.00-12.00 14.00-44.00 17.00 $1,479.00-$1,639.00
FIRST SEMESTER
Class Hours: 11.00 Lab Hours: 9.00 Cost: $2,187.00

SECOND SEMESTER
Class Hours: 8.00 Lab Hours: 18.00 Cost: $1,515.00

THIRD SEMESTER
Class Hours: 5.00-6.00 Lab Hours: 19.00-49.00 Cost: $1,935.00-$2,060.00

FOURTH SEMESTER
Class Hours: 11.00-12.00 Lab Hours: 14.00-44.00 Cost: $1,479.00-$1,639.00

Additional Resources

A Career in Culinary Arts Promises a Delicious Future

Culinary Arts: BakingThe 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.

View the occupational profile

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. 


Why Choose the Culinary Arts Program at Hocking College? 

We've got a few reasons. Watch the video below and see for yourself.

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