Program Manager: Elizabeth DeRose
Email: ederose@frederick.edu
Phone: 301.846.2404
Program Description
Prepares students to assume positions as trained baking professionals in a variety of settings including restaurants, hotels, resorts, private clubs, catering, bakeries, cafes, bistros, contract food service companies, and more. Provides students with a practical, skill-based baking and pastry education that explores both classical and contemporary techniques in the production of breads, pastries, cakes, desserts, chocolates, and confections. The course offerings emphasize the professional competencies necessary to meet industry standards. Students will complete a 240-hour practicum (internship) experience. Students earn several industry certifications such as ServSafe Food Manager® and Certified Guest Service Professional®, among others.
Program Learning Outcomes
- Demonstrate professional techniques and skills needed to prepare, produce, and serve a variety of baking and pastry products as they apply to the current food service industry.
- Demonstrate FDA recommended industry standards in sanitation, safety, and personal hygiene.
- Exhibit professional standards of conduct and appropriate decision-making skills with respect for individual and team diversity.
- Implement cost control measures to track goods, services, and costs through the cycle of cost control and to evaluate revenue and expenses and their effect on profitability.
- Exhibit knowledge of traditional management theory, leadership, and supervisory roles in the hospitality industry.
Program Requirements
- Students must complete their credit English and Mathematics within the first 24 credits.
- One course must meet the cultural competence graduation requirement.
- CORE: The General Education CORE is that foundation of the higher education curriculum providing a coherent intellectual experience for all students. Students should check with an advisor or the transfer institution (ARTSYS) before selecting General Education CORE requirements. http://artsys.usmd.edu/
- In some General Education categories (Mathematics, Biological & Physical Sciences), a 4-credit course selected from the GenEd course list will satisfy the requirement in place of a 3-credit course. Students should check with an advisor before selecting these courses.
- For the Physical Education, Health, or Nutrition requirement, a 3-credit PHED, HLTH, or NUTR course may satisfy the requirement in place of a 1-credit course. Students should check with an advisor before selecting this course.
- Students must earn a grade of "C" or better in ENGL 101 English Composition.
Please note: Baking and Pastry students can also earn the Culinary Skills Letter of Recognition.
| Code | Title | Credits |
|---|---|---|
| English | ||
| ENGL 101 | English Composition | 3 |
| Mathematics | ||
| Mathematics Elective (Gen Ed course list) - Recommend course(s) below: | 3 | |
| Foundations of Mathematics | ||
| Social & Behavioral Sciences | ||
| ECON 200 | Principles of Macroeconomics | 3 |
| Arts & Humanities | ||
| Arts & Humanities Elective (Gen Ed course list) - Recommended course(s) below: | 3 | |
| Career Communication | ||
| Biological & Physical Sciences Elective | ||
| Biological & Physical Sciences Elective (Gen Ed course list) - Recommended course(s) below: | 3 | |
| Study of the Human Body | ||
| Interdisciplinary & Emerging Issues | ||
| NUTR 102 | Nutrition in a Changing World | 3 |
| General Education Elective | ||
| General Education Elective (Gen Ed course list) | 3 | |
| Physical Education, Health, or Nutrition Requirement | ||
| Nutrition in a Changing World (will satisfy this requirement) | ||
| Departmental Requirements | ||
| HCTI 101 | Sanitation and Food Safety | 2 |
| HCTI 102 | Culinary I | 4 |
| HCTI 104 | Baking I | 4 |
| HCTI 105 | Baking II | 4 |
| HCTI 120 | Purchasing & Cost Control | 3 |
| HCTI 150 | Introduction to Hospitality Management | 3 |
| HCTI 155 | Event Management | 3 |
| HCTI 205 | Artisan and Specialty Breads | 4 |
| HCTI 210 | Advanced Artistry Techniques | 4 |
| HCTI 220 | Food and Beverage Operations | 3 |
| HCTI 230 | Restaurant Production and Service | 4 |
| HCTI 265 | HCTI Practicum | 1 |
| Total Credits | 60 | |
Transfer Note
For more information on careers and transfer, contact the Career and Academic Planning Services office at 301.846.2471 or visit Transfer Services.
Guided Pathway to Success (GPS)
Suggested schedules map your path to degree completion.
Students should meet with an advisor each semester to carefully select and sequence courses based on their specific academic goals and interests. Visit Jefferson Hall or call 301.846.2471 for advising.
| Recommended First Semester | Credits | |
|---|---|---|
| HCTI 101 | Sanitation and Food Safety | 2 |
| HCTI 102 | Culinary I | 4 |
| HCTI 104 | Baking I (Milestone) | 4 |
| HCTI 150 | Introduction to Hospitality Management (7 1/2 week course) 3 | 3 |
| ENGL 101 | English Composition 1,2 | 3 |
| Credits | 16 | |
| Recommended Second Semester | ||
| Mathematics Elective (Gen Ed course list) - Recommended course(s) below: 1 | 3-4 | |
| Foundations of Mathematics | ||
| HCTI 105 | Baking II (Milestone) | 4 |
| HCTI 205 | Artisan and Specialty Breads | 4 |
| HCTI 120 | Purchasing & Cost Control (7 1/2 week course) 3 | 3 |
| Credits | 14-15 | |
| Recommended Third Semester | ||
| HCTI 265 | HCTI Practicum 4 | 1 |
| HCTI 155 | Event Management | 3 |
| HCTI 220 | Food and Beverage Operations | 3 |
| HCTI 210 | Advanced Artistry Techniques | 4 |
| HCTI 230 | Restaurant Production and Service | 4 |
| Credits | 15 | |
| Recommended Fourth Semester | ||
| General Education Elective (Gen Ed course list) | 3 | |
| ECON 200 | Principles of Macroeconomics | 3 |
| Arts & Humanities Elective (Gen Ed course list) - Recommended course(s) below: | 3 | |
| Career Communication | ||
| NUTR 102 | Nutrition in a Changing World | 3 |
| Biological & Physical Sciences Elective (Gen Ed course list) - Recommended course(s) below: | 3-4 | |
| Study of the Human Body | ||
| Credits | 15-16 | |
| Total Credits | 60-62 | |
- 1
Course should be taken in the first 24 credits.
- 2
Recommend enrolling in "food-themed" section.
- 3
Denotes courses that run for 7 1/2 weeks. When two 7 1/2 week courses are listed in the same semester, one is taken the 1st 7 1/2 weeks, the other is taken the 2nd 7 1/2 weeks – they are not taken at the same time.
- 4
HCTI Practicum requires a minimum of 240 hours of work experience at approved site. It is recommended the practicum be completed during a summer term after the 2nd semester, but it may be completed any time after the 2nd semester.
Part-time Students
Part-time students should complete courses in the order listed on the pathway. Please contact program manager for questions about part-time status.
Students who take fewer than 15 credits each semester or who require developmental English or Math coursework will need additional semesters to complete their degrees. Summer term and January session classes may help students to make faster progress.
Pathway Legend
Milestone - courses with the Milestone notation should be taken within the recommend credit range to stay on track for program completion.
Fall, Spring, Summer - courses with a Fall, Spring, or Summer notation indicate the course is offered in the specified semester only.