Degree, Certificate or Diploma
The Culinary Arts: Baking and Pastry Art program prepares students for a challenging career in the bake shop. The curriculum emphasizes fundamental techniques in culinary arts, and baking.
Students will be introduced to the techniques of procuring artisan breads, classic pastries, pies, tarts and petit fours, celebration cakes, confections and showpieces.
Throughout the program students will develop professionalism and proficiency in preparation procedures, production methods and presentation techniques of pastries, baked goods and desserts, as well as related instruction in cost controls, food handling safety, purchasing, menu planning, dining service, and nutrition and wellness.
61,237 Jobs (2020)
+6.3% Change from 2020-2025
Data is from the Omaha Metropolitans Area, and the seven counties in Southwest Iowa that Iowa Western serves
What will you do
The Culinary Arts: Baking and Pastry Art program is designed to place students into the workforce upon completion of the two-year degree. Students learn extensive cooking and baking skills, applicable to any type of food service operation, including institutional, hotel, restaurant, or country club facilities, with an emphasis on the bake shop.
- Entry: $11.21
- Average: $13.26
- Experienced: $19.20
|HCM 186 - Culinary Foundations I||3.0 Credit(s)|
|HCM 111 - Principles of Baking I||2.0 Credit(s)|
|HCM 191 - Quantity Food Production I Lab||4.0 Credit(s)|
|HCM 113 - Culinary Baking||1.0 Credit(s)|
|HCM 100 - Sanitation and Safety||2.0 Credit(s)|
|HCM 200 - Dining Service||2.0 Credit(s)|
|MAT 711 - Business and Financial Mathematics||3.0 Credit(s)|
Semester Total: 17.0 Credits
|HCM 187 - Culinary Foundations II||3.0 Credit(s)|
|HCM 112 - Principles of Baking II||2.0 Credit(s)|
|HCM 192 - Quantity Food Production II Lab||4.0 Credit(s)|
|HCM 121 - Culinary Baking II||1.0 Credit(s)|
Semester Total: 16.0 Credits
|HCM 517 - Baking Internship||2.0 Credit(s)|
Semester Total: 2.0 Credits
|HCM 240 - Menu Planning and Design||2.0 Credit(s)|
|HCM 230 - Nutrition and Wellness||3.0 Credit(s)|
|HCM 343 - Recipe Costing and Menu Pricing||2.0 Credit(s)|
|HCM 255 - Purchasing||3.0 Credit(s)|
|HCM 257 - Advanced Baking I||3.0 Credit(s)|
|HCM 267 - Baking Science||2.0 Credit(s)|
Semester Total: 19.0 Credits
|HCM 278 - Cost Control||2.0 Credit(s)|
|HCM 258 - Advanced Baking II||3.0 Credit(s)|
|HCM 273 - Baking Seminar||1.0 Credit(s)|
|HCM 330 - Hospitality Personnel Management||3.0 Credit(s)|
|HCM 525 - Baking Capstone||1.0 Credit(s)|
|MGT 195 - Workplace Empowerment||3.0 Credit(s)|
Semester Total: 17.0 Credits
Total Semester Hours Required: 71.0
2Advanced Baking Lab electives must be selected from the following:
Advanced Baking Lab
|HCM 216 - Pastries||1.0 Credit(s)|
|HCM 217 - Artisan Breads||1.0 Credit(s)|
|HCM 218 - Cakes||1.0 Credit(s)|
|HCM 219 - International Breads||1.0 Credit(s)|
|HCM 220 - Chocolate and Sugar||1.0 Credit(s)|
|HCM 221 - Cake Decorating||1.0 Credit(s)|
|HCM 222 - Convenience Foods||1.0 Credit(s)|
|HCM 223 - Laminated Doughs||1.0 Credit(s)|
Upon the successful completion of the program students will:
- Identify & demonstrate how to properly use the principle pieces of equipment in a bakery setting while preparing foods in mass quantity.
- Recognize and develop menu preparation using a variety of cooking and plating techniques relevant to specific regions around the world.
- Define and explain the structure and functions of a standardized recipe and how to price out for a menu after it has been modified or extended.
- Demonstrate a set of mental and manual skills, and the ability to apply them to a range of baking styles, using equipment in quantity, hot and cold foods preparation.
- Understand and apply basic baking principles specifically to baked goods during preparation in accordance to industry standards and specifications.
- Evaluate and describe the quality of baking and pastry products characteristics as well as proposing measures for changing ingredient and production methods as needed.
- Identify and demonstrate problem solving skills, professionalism, organization, training and safe food handling in regards to HACCP as it relates to working in a bakery.
- Identify and describe nutritional concerns in regards to the food guide pyramid as well as allergy and food intolerance concerns associated with baked goods.
- Identify and describe various ingredients and pairing in regards to baking selections.
- Discuss and apply concepts, techniques, and terminology to various cuisines, and cultures from around the world.
- Salary information from EMSI Analyst Database