Baking and Pastry Arts Certificate

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The Baking & Pastry Arts one-year diploma program will introduce students to modern techniques of producing artisan breads, classic pastry, pies, tarts, celebration cakes, confections and showpieces. Students will acquire skills in the preparation, production and presentation of baked goods, desserts and pastries, while also becoming proficient in food safety and cost control. Students will also complete an on-the-job training practicum in an industry field of their choice to complete their well-rounded diploma program.

Enrollment Date: Fall Semester
Minimum Required Credits: 14
Campus: Fort Dodge
Department: Business
CIP#: 12.05010100

Program of Study

HCM 108 - Food Safety and Sanitation 3 credits
HCM 128 - Basic Baking and Lab 2 credits
HCM 131 - Basic Pastry and Lab 2 credits
HCM 291 - Cake Decorating 2 credits
HCM 299 - Creative Desserts 3 credits
HCM 259 - Jams, Jellies, and Preservatives 2 credits

Certificate Total Hours: 14

Non-Discrimination Policy

It is the policy of the Iowa Central Community College not to discriminate in its programs, activities, or employment on the basis of race, color, national origin, sex, disability, age, sexual orientation, gender identity, creed, religion, and actual or potential parental, family or marital status.

If you have questions or complaints related to compliance with this policy, please contact Stacy Ihrig, Human Resources, 515-574-1138, ihrig@iowacentral.edu; or the Director of the Office for Civil Rights, U.S. Department of Education, Citigroup Center, 500 W. Madison, Suite 1475, Chicago, IL 60661, phone number (312) 730-1560, fax (312) 730-1576. Email: OCR.Chicago@ed.gov.

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Baking and Pastry Arts Certificate

Program of Study

Certificate Total Hours: 14

Non-Discrimination Policy