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

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:

  1. Demonstrate appropriate use of interpersonal communication skills, cooperation, teambuilding, and conflict management in daily foodservice operations.
  2. Develop and apply principles of self and team awareness, time awareness, and personal responsibility.
  3. 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.
  4. Demonstrate knowledge and principles of ingredients, inventory, organization, receiving, measuring, and recipe manipulation.
  5. Plan, execute, control, and consistently produce bakery and pastry products for sale in a diverse foodservice environment.
  6. Apply critical thinking skills to manage people, efficiently produce product, and control quality of production in a wide range of foodservice outlets.
  7. Develop and apply professional business and human interactive skills in the production and sale of baked goods.

Suggested Semester Sequence

Plan of Study Grid
First SemesterCredit 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 Hours15
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 Hours12
Summer Completion
HOSP-1940 Culinary Arts/Professional Baking Field Experience 2
MATH-1xxx1000-level MATH course or higher 3
 Credit Hours5
 Total Credit Hours32

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.