Baking and Pastry Arts - Certificate
All over the world, consumers crave mouth-watering, artisan-crafted breads and pastries. HGTC’s Baking and Pastry Certificate provides students with the skills and expertise needed to satisfy the most discriminating palates. From basic breads and moist muffins to puff pastries and creamy cakes, a skilled baker creates satisfied smiles every day.
HGTC is anticipating growth in the Culinary Arts with projections for a new state-of
the-art facility in the near future. Currently, first-year students attend classes
on the Grand Strand campus and second-year students attend classes on the Conway campus.
Students have the opportunity to participate in internships to observe and practice
The Culinary Arts Technology program is accredited by the American Culinary Federation Educational Foundation Accrediting Commission. For more information about HGTC's accreditations, click here.
For more information, contact:
Baking and pastry chefs are in high demand these days. As more people discover the
fresh taste and healthful goodness of artisan baked goods, HGTC's Baking and Pastry
Certificate graduates will find employment in the following areas:
- Bake shops (small and large)
- Country Clubs
- Hotels and Resorts
- Health Care Facilities
For more information about gainful employment, visit: http://www.hgtc.edu/righttoknow.
For more information about careers, visit O*Net Online for an overview of South Carolina and National earnings statistics, and Horry Georgetown Technical College’s Career Resource Center for more employment, career, and professional development resources.
Students who complete this certificate are eligible for ServSafe certification.
Additional Admission Requirements:
Admission to this program requires proof of high school graduation or GED and appropriate placement scores.
Course Sequence and Progression:
A grade of "C" or better is required for all CUL and BKP courses for progression and graduation. Grades below "C" in any CUL or BKP courses will require the student to repeat the course at the next offering.
|SPECIFIC ADMISSION REQUIREMENTS FOR PROGRAM:|
|COURSE SEQUENCE AND PROGRESSION REQUIREMENTS:
A minimum grade of “C” or better is required for all CUL and BKP-prefixed courses for progression and graduation. Most Baking and Pastry Making (CUL , BKP) courses are offered only once each year, so following the recommended course sequence is extremely important.
|First Semester - Fall|
|CUL 101||Principles of Food Production I||3|
|CUL 104||Introduction to Culinary Arts||3|
|CUL 109||Sanitation and Nutrition||3|
|MAT 155||Contemporary Mathematics||3|
|Second Semster - Spring|
|BKP 120||Bakeshop Production||3|
|BKP 121||Cake Decorating & Finishing Techniques||3|
|BKP 182||Artisan Breads||3|
|BKP 220||Advanced Bakeshop||3|
TOTAL CREDIT HOURS