To receive the full experience please enable javascript
Pencil

Programs of Study

Pastry Arts

Career Studies Certificate

Program revised effective Fall 2015

PURPOSE: The Pastry Arts program is intended to develop knowledge and skills in modern and classical pastry and baking techniques and products. The curriculum provides technical education in baking, pastry production, confections, and artistic product presentation and leads to employment in a variety of culinary and retail career paths.

OCCUPATIONAL OBJECTIVES: The Pastry Arts Career Studies Certificate prepares graduates to enter the following positions: Baker, Pastry Sous Chef, and Pastry Chef.

ADMISSION REQUIREMENTS: General college curricular admission

PROGRAM NOTES: The Pastry Arts Career Studies Certificate requires that students have the following competencies: (1) competency in Math Essentials MTE 1-3 as demonstrated through the placement and diagnostic tests or by satisfactorily completing the required MTE units, or equivalent, and (2) competencies in reading and writing as demonstrated by placement in ENG 111 or placement in co-requisites ENG 111 and ENF 3 or completion of a college-level composition course. Students needing to complete developmental studies courses in English or mathematics may take those courses concurrently with HRI courses, if approved by the program head.

Faculty provide advising to enhance student success. All students wishing to enroll in Pastry Arts must attend an advising session. Once enrolled, students must meet with their advisor every semester to review their scheduling strategy and status toward graduation. Information about advising and enrolling in classes is available at the following link: http://www.reynolds.edu/get_started/programs/business/culinary_and_hospitality/admission.aspx.

Students who earn a final grade lower than “C” in any HRI course must obtain permission from their advisor to continue the major in Pastry Arts. Students will normally be required to repeat courses in their major when grades lower than “C” are earned. Exceptions must be approved in writing by the program head. The recommended 2-semester sequence can be viewed at 
http://www.reynolds.edu/get_started/programs/business/culinary_and_hospitality/pastryartssequence.aspx.

The competency-based nature of the curriculum allows students with previous educational studies or training experience to be evaluated for advanced standing. Students who believe they are eligible for such consideration are required to meet with their advisor to discuss eligibility for evaluation and possible advanced standing.

GAINFUL EMPLOYMENT DISCLOSURE INFORMATION: Please see www.reynolds.edu/curriculum/Gainful%20Employment/GE_Info_221-242-04.aspx to access gainful employment disclosure information for this program.

CURRICULUM:

COURSE

TITLE

LEC.
HRS.

LAB.
HRS.

CRS.
CRE.

SDV 101

Orientation to Culinary and Pastry Arts

2

0

2

HRI 128

Principles of Baking

2

3

3

HRI 115

Food Service Managers Sanitation Certification

1

0

1

HRI 226

Leadership and Kitchen Management

2

0

2

FIRST SEMESTER TOTAL

7

3

8

HRI 106

Principles of Culinary Arts I

2

3

3

HRI 288

Health-Conscious Baking

2

3

3

HRI 2842

Specialty, Spa, and Plated Desserts

2

3

3

SECOND SEMESTER TOTAL

6

9

9

HRI 2862 Wedding and Specialty Cakes 2 3 3
HRI 2812 Artisan Breads 2 3 3
HRI 2852 Chocolate and Sugar Arts 2 3 3
THIRD SEMESTER TOTAL 6 9 9
Total Minimum Credits for Career Studies Certificate in Pastry Arts 26

07.02.15

1 Students must take HRI 115 during their first semester.

2 Students enrolled in HRI classes will be permitted into those classes only when wearing approved uniforms. Specifications may be obtained at http://www.reynolds.edu/get_started/programs/business/culinary_and_hospitality/uniformsnew.aspx or from program faculty.