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Bakery Operations and Pastry Skills BOP.S.CRT

One-year Technical Certificate - 35 Credit Hours

Division: Business and Public Services
Department: Hospitality Management
Effective as of Fall 2022

What is the program about?

This one year certificate focuses on basic baking as well as advanced techniques including bread making, pastry, and confections (such as chocolate work, sugar sculptures, and more).

Program Outcomes

  • Prepare a variety of pastry products to include pies, tarts, Pate a Choux, crepes, puff pastry, and fillo dough.
  • Demonstrate supervisory skills and abilities utilizing critical-thinking skills.
  • Prepare various candies and chocolates, along with sculpting chocolate and sugar (isomalt).
  • Prepare yeast-raised products to include breads, yeast-leavened pastries to include laminated doughs, and breakfast pastries.
  • Utilize concepts of cost control, purchasing, receiving, quality standards, profit, and staffing costs.

Career Opportunities

This certificate provides career opportunities in businesses that specialize in Breads, Fine Pastries, Chocolates, Candy's, restaurants, 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 Certified Pastry Culinarian (will need additional coursework)
Sanitation and Safety (Servsafe), through the National Restaurant Association Educational Institute
Hospitality Reception and Service Specialist through Sinclair College


Course Title Credits
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
COM 2225 Small Group Communication 3
HMT 2118 Artisan Breads 3
HMT 2215 Hospitality Cost Controls 3
HMT 2225 Hospitality & Tourism Supervision 3
ENG 1101 English Composition I 3
MAT 1125 Math for the Culinary Arts & Baking & Pastry Arts Professional 3
HMT 2110 Pastry & Confectionary 4
- View the Master Syllabus - View the Course Schedule

Program Accreditation Information

The Bakery Operations & Pastry Skills one-year certificate is embedded within the BPAO.S.AAS degree which is accredited by the American Culinary Federation.

This information is for planning purposes only. Sinclair College will make every effort to offer curriculum listed above but reserves the right to change, add and cancel curriculum offerings for unforeseen circumstances.