Hospitality Management & Tourism/Bakery & Pastry Arts (BPAO.S.AAS)

64.0 Credit Hours

The baking/pastry/confection program at Sinclair Community College prepares its graduates for an exciting career as a pastry chef. Skills learned in a commercial-grade bakery kitchen include proper mixing methods, shaping/sculpting techniques, advanced baking, and the science behind it all. Students will be allowed to showcase their creativity through artisan breads, pastries, chocolate and confection displays, as well as constructing show-stopping wedding cakes. Start today and allow our certified chefs to guide you through graduation and prepare you for an exciting career.

This degree program contains one or more embedded certificates which will be automatically awarded when the certificate requirements are completed. If you do not want to receive the embedded certificate(s), please notify Registration and Student Records at studentrecords@sinclair.edu.

Prerequisites: HMT 1107

Program Outcomes

  • Apply principles of preparation and baking techniques to produce a variety of hot and cold pastry/bakery/confectionery products.
  • Perform mathematical functions related to pastry/baking/confections.
  • Perform sales floor duties using a variety of marketing styles and demonstrate an understanding of quality customer service.
  • Demonstrate the operation of pastry/baking/confection equipment safely and correctly.
  • Apply fundamentals of baking and pastry science to the preparation of products.
  • Pair gourmet coffee and tea with a variety of baked goods.
  • Apply fundamentals of confectionery science to the preparation of products.

Curriculum

BIS 1120: Introduction to Software Applications View Master Syllabus View Current Schedule 3 credit hours
COM 2206: Interpersonal Communication View Master Syllabus View Current Schedule 3 credit hours
DIT 1108: Nutrition for the Culinary Professional View Master Syllabus View Current Schedule 3 credit hours
HMT 1102: Kitchen Chemistry View Master Syllabus View Current Schedule 3 credit hours
HMT 1105: Introduction to the Hospitality & Tourism Industry View Master Syllabus View Current Schedule 2 credit hours
HMT 1107: Sanitation & Safety View Master Syllabus View Current Schedule 2 credit hours
HMT 1108: Pastry & Confectionery Basics View Master Syllabus View Current Schedule 4 credit hours
HMT 1126: Baking I & Restaurant Desserts View Master Syllabus View Current Schedule 2 credit hours
HMT 2118: Artisan Breads View Master Syllabus View Current Schedule 4 credit hours
HMT 2128: Cake Production & Decoration View Master Syllabus View Current Schedule 4 credit hours
HMT 2201: Food Service Equipment, Design & Maintenance View Master Syllabus View Current Schedule 2 credit hours
HMT 2215: Hospitality Cost Controls View Master Syllabus View Current Schedule 3 credit hours
HMT 2218: Advanced Pastry Skills View Master Syllabus View Current Schedule 4 credit hours
HMT 2225: Hospitality & Tourism Supervision View Master Syllabus View Current Schedule 3 credit hours
HMT 2226: Hospitality Purchasing & Negotiations View Master Syllabus View Current Schedule 3 credit hours
HMT 2230: Risk & Prevention Management View Master Syllabus View Current Schedule 2 credit hours
HMT 2292: Culinary Arts Option Cooperative Work Experience View Master Syllabus View Current Schedule 2 credit hours
MAT 1120: Business Mathematics View Master Syllabus View Current Schedule 3 credit hours
Course Option: {ENG 1131 OR ENG 1101} 3 credit hours
Course Option: {PSY 1100 OR SOC 1145} 3 credit hours
Course Option: {ACC 1100 OR ACC 1210} 3 credit hours
Ohio Transfer Module: Arts & Humanities Elective 3 credit hours
View Master Syllabus - View the Master Syllabus   View Current Schedule - View the Course Schedule