This short-term certificate focuses on the science of baking as well as basic techniques using ingredients such as flour, leaveners, salt, sugar, dairy, fats, extracts, spices and other add-ins such as vanilla extract, chocolate chips, etc.
This certificate provides career opportunities in businesses of bakeries and tortilla manufacturing, food and beverage stores, restaurants and other eating places, pretzel shops, and the opportunity to be self-employed.
There are no articulation agreements at this time. However, Columbus State and Cincinnati State are accredited by the American Culinary Federation and we accept each others credits.
American Culinary Federation Bakerian Certification (will need additional coursework)
Sanitation and Safety (Servsafe), through the National Restaurant Association Educational Institute
Hospitality Reception and Service Specialist through Sinclair College
|HMT 1102||Kitchen Chemistry||3|
|HMT 1105||Introduction to the Hospitality & Tourism Industry||2|
|HMT 1107||Sanitation & Safety||2|
|HMT 1126||Baking I||2|
|HMT 1128||Baking II & Barista Basics||2|
|HMT 2201||Food Service Equipment, Design & Maintenance||2|
The Basic Baking and Fundamentals short-term certificate is embedded within the BPAO.S.AAS degree which is accredited by the American Culinary Federation.