{"@id":"https://credentialengineregistry.org/resources/ce-9a23cf80-3e35-4497-967f-e6901959fe19","@type":"ceterms:AssociateOfAppliedScienceDegree","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-9a23cf80-3e35-4497-967f-e6901959fe19","ceterms:name":{"en-US":"Hosp Mgt-Baking \u0026 Pastry Arts"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-8b1f695a-d9eb-4b1c-aa24-71afa4b47a58"],"ceterms:subject":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"50.0401"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Design and Visual Communications, General"}}],"ceterms:inLanguage":["en"],"ceterms:description":{"en-US":"A passion for baking is at the heart of the CSCC Baking \u0026amp; Pastry Arts Major. Our curriculum introduces students to essential baking and pastry arts techniques and ingredients in state-of-the art facilities by ACF certified chefs. This quality program is designed to meet the demand for well-trained bakers and pastry chefs in a variety of hospitality environments; from independent bakeries and pastry shops to commercial bakeries, restaurants, hotels, and other specializations in the world of hospitality. Our highly respected practical exposure and hands-on work experience are a top priority in our teaching kitchen classes, our student-operated restaurant and bakery caf\u0026eacute; and on-site catering events. We maintain a strong focus on precision, accuracy, and consistency in baking and pastry production to achieve artisan quality. Leadership, teamwork, critical thinking skills, and artistic interpretation, are embedded while learning the many other facets of this major, such as food preparation skills, purchasing and costing, nutrition, food safety, menu development, customer relations, and the management of these dynamic, multidimensional, aspects. Students interested in this degree should note this plan of study includes two academic components: classes with instructors in scheduled and structured environments and work hours completed in a retail environment within Mitchell Hall. The required practicum internship will be fulfilled by two retail work shifts per week, shown on the semester schedule of courses, along with the required seminar hours. These practicum/seminar hours are fulfilled through the regular semester registration process, for an 8-week duration. All hours must be fulfilled in order to pass the course. Students successfully completing the National ServSafe\u0026reg; Food Safety Manager Level II Exam requirements in HOSP1104 will qualify for the NRAEF\u0026reg; Food Safety Manager\u0026reg; Level II Certification. This major is accredited by the American Culinary Federation Educational Foundation\u0026reg; (ACFEF\u0026reg;) Accrediting Commission. Program graduates earn the opportunity to meet The American Culinary Federation\u0026reg; (ACF\u0026reg;) requirements for professional certification as Certified Pastry Culinarian\u0026reg; (CPC\u0026reg;). CSCC academic programs are accredited by The Higher Learning Commission (HLC\u0026reg;), which accredits degree-granting colleges and universities in the United States."},"ceterms:dateEffective":"2012-08-29","ceterms:estimatedCost":[{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Cost Profile"},"ceterms:price":192.93,"ceterms:currency":"US Dollar","ceterms:costDetails":"https://www.cscc.edu/academics/tuition-and-fees/other-academic-fees.shtml","ceterms:description":{"en-US":"The cost of this credential includes tuition (instructional and general fee per credit hour), application, records, and ID fee, technology and facilities fee, online course fee (if applicable), lab fees (if applicable), proficiency examination fee (if applicable), transient student fees (if applicable), and non-traditional credit fee (if 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