;
Rouse Company Foundation Student Services Building
Contents

Baking and Pastries - Culinary Management Certificate (Career)

Application Code 264

For curriculum information, contact the Business and Computer Systems Division—Room DH-239—443-518-1520.

This certificate is designed for individuals who are interested in pursuing a career in the culinary field, focusing on baking. Students enrolling in this certificate will develop skills related to baking in a professional environment, including food handling, purchasing, cost control, service skills, and management skills. Students completing the certificate will be ready to enter the culinary field in baking at an entry-level position.

Suggested Semester 1

Course NumberTitleCredits
CMGT 100Culinary Basics

1
CMGT 110Culinary Supervision

2
HMGT 101Introduction to the Hospitality Industry

3
HMGT 111Foodservice Safety and Sanitation

1
HMGT 225Hospitality Purchasing and Cost Control

3
NUTR 211Nutrition

3

Suggested Semester 2

Course NumberTitleCredits
CMGT 135Baking and Pastries

3
CMGT 220A la Carte Production

1
CMGT 225Culinary Field Internship

1
HMGT 285Dining Room Service

1

Suggested Semester 3

Course NumberTitleCredits
CMGT 230Plated Desserts

3
CMGT 240Baking and Pastry Showpieces

3
CMGT 250Cake Decorating

3

Total Credit Hours: 28

*Many lab courses are offered as express classes; therefore, students may be able to take more classes each semester and complete in 2 semesters. These courses include CMGT 135, CMGT 220, CMGT 230, CMGT 240, CMGT 250, and HMGT 285.

For important information about this program, including the graduation rate and median debt of students who completed, please visit www.howardcc.edu/disclosure-baking-and-pastries.