Program Manager: Elizabeth DeRose
Email: ederose@frederick.edu
Phone: 301.846.2404
Program Description
Prepares students to assume entry level 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. This comprehensive certificate program includes the same technical training as the Baking and Pastry Arts AAS degree program, without the general education course requirements so it may be completed in a shorter time. 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
Please note: Baking and Pastry students can also earn the Culinary Skills Letter of Recognition.
| Code | Title | Credits |
|---|---|---|
| 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 | 39 | |
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) 1 | 3 |
| Credits | 13 | |
| Recommended Second Semester | ||
| HCTI 105 | Baking II (Milestone) | 4 |
| HCTI 205 | Artisan and Specialty Breads | 4 |
| HCTI 120 | Purchasing & Cost Control (7 1/2 week course) 1 | 3 |
| Credits | 11 | |
| Recommended Third Semester | ||
| HCTI 265 | HCTI Practicum 2 | 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 | |
| Total Credits | 39 | |
- 1
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.
- 2
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.