This program provides all of the basic, advanced skills and practice needed to start on a career as a professional pastry Culinarian. It includes all of the educational requirements for certification through the executive pastry chef level of certification by the American Culinary Federation. Students complete a field experience that provides the work experience needed to advance and the work experience needed for certificates.
Program contact: Learn more
This certificate will be automatically awarded when the certificate requirements are completed. If you do not want to receive the certificate, please notify the Office of the Registrar at RegistrarOffice@tri-c.edu.
Learn more here, here, and here about how certificate credits apply to the related degrees.
Program Learning Outcomes
This program is designed to prepare students to demonstrate the following learning outcomes:
- Demonstrate appropriate use of interpersonal communication skills, cooperation, teambuilding, and conflict management in daily foodservice operations.
- Develop and apply principles of self and team awareness, time awareness, and personal responsibility.
- Demonstrate proficient baking skills in quality production of breads, cakes, cookies, pies, sauces, custards, and ice cream while applying sanitation and safety principles, and correctly using appropriate equipment.
- Demonstrate knowledge and principles of ingredients, inventory, organization, receiving, measuring, and recipe manipulation.
- Plan, execute, control, and consistently produce bakery and pastry products for sale in a diverse foodservice environment.
- Apply critical thinking skills to manage people, efficiently produce product, and control quality of production in a wide range of foodservice outlets.
- Develop and apply professional business and human interactive skills in the production and sale of baked goods.
Suggested Semester Sequence
| First Semester | Credit Hours | |
|---|---|---|
| HOSP-1010 | Introduction to the Hospitality Industry | 2 |
| HOSP-1020 | Sanitation and Safety | 2 |
| HOSP-1031 | Fundamentals of Culinary Arts | 3 |
| HOSP-1040 | Customer Service | 2 |
| HOSP-1552 | Introduction to Baking & Pastries | 3 |
| Select one of the following: | 3 | |
| College Composition I | ||
| Honors College Composition I | ||
| Credit Hours | 15 | |
| Second Semester | ||
| HOSP-1451 | Contemporary Cuisine | 4 |
| HOSP-2400 | Hospitality Management and Supervision | 3 |
| HOSP-2550 | Baking Production and Sales II | 3 |
| HOSP-2700 | Hospitality Purchasing | 2 |
| Credit Hours | 12 | |
| Summer Completion | ||
| HOSP-1940 | Culinary Arts/Professional Baking Field Experience | 2 |
| MATH-1190 | Algebraic and Quantitative Reasoning (or higher Ohio Transfer 36 Mathematics course) 1 | 3 |
| Credit Hours | 5 | |
| Total Credit Hours | 32 | |
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MATH-1240 Contemporary Mathematics taken prior to Fall 2024 will be accepted to meet mathematics requirements for this program.
MATH-1140, MATH-1141, MATH-1200, MATH-1270, and MATH-1280 can no longer count towards fulfilling the college-level mathematics requirement. These courses were re-classified as developmental mathematics by the state of Ohio in 2016. Tri-C established a 5-year transitioning window for students who had completed these courses prior to 2016 to apply them towards meeting graduation requirements, which expired in Summer 2021. It is highly recommended to see a counselor to determine the appropriate math required for your current major.