Culinary And Hospitality
Pastry Arts Career Studies Certificate
Purpose: The Pastry Arts program is intended to develop knowledge andskills
in modern and classical pastry and baking techniques and products. The curriculum
provides essential 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 CSC program 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.
In addition to the general college curricular admission requirements, students must also meet one or more of the following criteria to enter this program: (1) completion of HRI 128 at a Virginia community college, (2) American Culinary Federation (ACF) Certification, (3) a minimum of three years work experience in a bakery or pastry kitchen or in a related field, (4) completion of a Culinary Arts certificate or degree program from an accredited college or university, (5) permission of the program head.
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.
View the Pastry Arts full-time and part-time schedule for the AAS Specialization
Faculty provide group advising for students. These sessions are scheduled during registration and are grouped via 'New & First Semester Students' and 'Returning Students' to enhance student success. Students pursuing this degree must register and attend a group advising session with their faculty advisor. Once enrolled, students must meet with their advisor every semester to review their scheduling strategy and status toward graduation.
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.
|HRI 1581||Safety and Sanitation||3||0||3|
|HRI 128||Introduction to Baking and Pastry||2||3||3|
|HRI 2801||Principles of Advanced Baking and Pastry||2||3||3|
|HRI 2831||Custards and Crèmes||2||3||3|
|HRI 2851||Chocolate and Sugar Arts||2||3||3|
|HRI 2821||European Tortes and Cakes||2||3||3|
|HRI 2841||Specialty, Spa, and Plated Desserts||2||3||3|
|HRI 2861||Wedding and Specialty Cakes||2||3||3|
|HRI 2811||Artisan Breads||2||3||3|
1 Students enrolled in HRI classes involving food laboratory usage will be allowed in laboratories only when wearing the required uniforms and possessing approved tool kits. Uniform specifications may be obtained at Approved Pastry Uniform or from program faculty.
Students who place into pre-college (developmental courses) are required to complete those courses prior to entry into the HRI programs. Pre-college courses include: BSK 41, ENF 1, ENF 2, BSK 1, MTE 1, MTE 2, MTE 3.