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Baking Program Description

McClenaghan Center for Hospitality Training - 15770 State Route 691, Nelsonville, OH 45764

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 2021, 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:


$300......Learning Fee

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

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

Not included in the All-Inclusive Pricing


Pricing for housing and meal plans can be found here.

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. 

  • Hocking College Institutional Learning Outcomes

    1) Demonstrate sound critical thinking, information literacy and technological competency in the production of academic writing and presentations

    2) Apply the methods of mathematical, statistical or analytical reasoning to critically evaluate data, solve problems and effectively communicate findings.

    3) Demonstrate an awareness of the social, political and economic forces which shape individuals, institutions and communities in the modern world.

    4)Understand social justice and the diversities and complexities of the cultural and social world past and present and come to an informed sense of self and others.

    5)Demonstrate a foundation of knowledge in the natural sciences based on theory and laboratory skills.

    6) Cultivate ethical values, personal wellness and personal learning strategies in the development of the whole person, mind, body and spirit.

    7) Integrate content material to application in the workforce and apply discipline specific knowledge and skills to successfully transfer or effectively meet the expectations of internships, workplace, volunteerism and/or entrepreneurship endeavors.

    8) Utilize the ethical and professional application of current information technology and tools effectively.

Program Outcomes

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

  • Perform advanced cooking and baking techniques and knife skills
  • Operate a variety of industry-recognized commercial equipment efficiently, effectively, and safely
  • Apply concepts of menu development, purchasing, inventory, food storage and labor including cost control and recipe conversion
  • Identify and perform safety and sanitation measures involved in the food service industry, having passed the National Restaurant Association's ServeSafe Exam
  • Perform nutritional techniques and procedures in the various areas of the baking and pastry arts
  • Develop recipes utilizing the full scope of flavor, texture, visual appeal, and proper nutritional guidelines while maintaining appropriate production cost standards
  • Successfully complete with a score that grants certification the CPC Certified Pastry Culinarian Examination


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
2014 55%
2015  55%
2016 63%
2017 44%
2018 28%

Graduation Rates

Graduation rates for the program are listed below.

Academic Year Graduation Rate
2014 45%
2015 62%
2016 26%
2017 63%
2018 28%

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


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