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Culinary Arts: Baking

Culinary Arts: Baking

Culinary Arts: Baking

Key Program Features: Real-world experience, small class sizes, affordable, 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
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Hocking College

 2018 - 2019 Associate of Applied Business in Baking

Total Credit Hours:

Estimated Course Fees:

Class Hours: 37.0-39.0
Lab Hours: 60.00-62.00

Total Credit Hours:

Estimated Course Fees:

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 7.00 3.00 $375.00
OR CULA-2294 Culinary Field Experience 2.00 36.00 3.00 $250.00
  &ndsp; Totals 6.00-7.00 19.00-20.00 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 2.00 7.00 3.00 $250.00
    Totals 12.00-13.00 14.00-15.00 17.00 $1,479.00-$1,639.00
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

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. 

Download The Ultimate Guide To Becoming A Baker

Download the E-Book Here!

Why Choose the Culinary Arts Program at Hocking College? 

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

Student Learning Outcomes 

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 2017-2018 Data

Download 2016-2017 Data

Download 2015-2016 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%

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

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

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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