{"@id":"https://credentialengineregistry.org/resources/ce-33d677fd-9883-4661-b61b-0daa61e5bbe0","@type":"ceterms:AcademicCertificate","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-33d677fd-9883-4661-b61b-0daa61e5bbe0","ceterms:name":{"en-US":"Baking and Pastry Arts"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-4d6833c7-9c78-4ba8-aafa-786e301528c7"],"ceterms:inLanguage":["en"],"ceterms:description":{"en-US":"The Baking and Pastry Arts certificate prepares students to become professional baking and pastry chefs. Students prepare and produce cakes, pies, and other baked goods, working with doughs, icings, and other ingredients used in pastry making. In addition to specific training for baking and pastry making, students study the fundamentals of sanitation, culinary math, business management, nutrition, food purchasing and receiving, supervision, and the hospitality industry. Students have the opportunity to gain hands-on experience working in a commercial operation 12-hours a week where they are introduced to various bakeshop production and retail rotations. In addition, the internship course provides students with the opportunity to obtain employment experience working in an approved bakery worksite for a total of 280-hours in a semester.\\r\n \n The Baking and Pastry Arts certificate prepares students to become professional baking and pastry chefs. Students prepare and produce cakes, pies, and other baked goods, working with doughs, icings, and other ingredients used in pastry making. In addition to specific training for baking and pastry making, students study the fundamentals of sanitation, culinary math, business management, nutrition, food purchasing and receiving, supervision, and the hospitality industry. Students have the opportunity to gain hands-on experience working in a commercial operation 12-hours a week where they are introduced to various bakeshop production and retail rotations. In addition, the internship course provides students with the opportunity to obtain employment experience working in an approved bakery worksite for a total of 280-hours in a semester.\\r\n \n This curriculum is designed to prepare students to:\\r\n \\r\n \\r\n \\tUse mathematical techniques to make accurate adjustments in bakeshop formulas and percentages\\r\n \\tApply industry sanitation and safety procedures\\r\n \\tDetermine and apply the characteristics, properties, and functions of the major baking and pastry ingredients\\r\n \\tFollow the correct procedures and successfully prepare quick breads, cookies, brownies, pies and tarts, and yeast doughs including lean, enriched, and laminated\\r\n \\tFollow the correct procedures and successfully prepare custards and curds, meringues, cakes and frostings, mousses and bavarians, chocolate confections, sugar candies, frozen desserts, and decorating procedures with icings, fondant, gum paste, and marzipan\\r\n \\tExhibit management skills in professionalism, employee relations, food purchasing, inventory, and cost analysis\\r\n \\tAnalyze nutritional values in recipes and adjust ingredients based on specific dietary concerns"},"ceterms:estimatedCost":[{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Cost Profile"},"ceterms:costDetails":"https://www.hacc.edu/Admissions/TuitionandDueDates/total-cost-of-attendance.cfm","ceterms:description":{"en-US":"Cost for this program include tuition, fees, and books/supplies."}}],"ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/35-1011.00","ceterms:codedNotation":"35-1011.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Chefs and Head Cooks"},"ceterms:targetNodeDescription":{"en-US":"Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/51-3011.00","ceterms:codedNotation":"51-3011.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Bakers"},"ceterms:targetNodeDescription":{"en-US":"Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods."}}],"ceterms:subjectWebpage":"https://www.hacc.edu/ProgramsandCourses/Baking-and-Pastry-Arts-1321.cfm","ceterms:estimatedDuration":[{"@type":"ceterms:DurationProfile","ceterms:exactDuration":"P1Y"}],"ceterms:availabilityListing":["https://www.hacc.edu/ProgramsandCourses/index.cfm"],"ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en-US":"Credential Status"},"ceterms:targetNodeName":{"en-US":"Active"},"ceterms:targetNodeDescription":{"en-US":"Awards of the credential are ongoing."}},"ceterms:instructionalProgramType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=12.0501","ceterms:codedNotation":"12.0501","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Baking and Pastry Arts/Baker/Pastry Chef"},"ceterms:targetNodeDescription":{"en-US":"A program that prepares  individuals to serve as professional bakers and pastry specialists in restaurants or other commercial baking establishments.  Includes instruction in bread and pastry making, bread and pastry handling and storage, cake and pastry decorating, baking industry operations, product packaging and marketing operations, and counter display and service."}}]}