Baking and Pastry
Let your creativity shine while learning the various facets of the baking and pastry fields. Courses in this certificate program may be applied toward an Associate in Applied Science Degree in Culinary Arts and/or an Associate in Applied Science Degree in Hotel/Restaurant Management.
- Execute a menu from start to finish in compliance with ACF category F and G standards for edible hot and cold food.
- Based on NRA standards, decide how to handle various types of food in order to prevent food borne illness.
A score of 43 or above on the ASSET reading test, or 82 or above on the COMPASS test, or satisfactory completion of ENG 081.
Required Core Courses
NOTE: HOSP 121 (2 credit hours), HOSP 124 (3 credit hours), and HOSP 125 (3 credit hours) must be taken concurrently.
Official HFC chef's uniform required to be purchased prior to beginning classes for culinary lab courses - contact department on process to order uniforms. Visit the Hospitality Department in M-163 in the Culinary Arts & Student Center building, or online at https://culinary.hfcc.edu/ for uniform ordering information.
Requirements are Subject to Change
The Associate in Applied Science in Culinary Arts at HFC is fully accredited by the Accrediting Commission of the American Culinary Federation Educational Foundation.