By earning your Baking and Pastry Arts certificate from HACC, you will be ready to become a professional baker or pastry chef. Watch this video for a glimpse into HACC’s culinary programs.

Throughout the program, you will prepare and produce cakes, pies and other baked goods. You will have the opportunity to work with doughs, icings and other pastry-making ingredients. 

Not only will you get specific training in pastry making, but you will also learn the fundamentals:

• Baking principles
• Sanitation
• Small business management
• Visual merchandising

You will also have the opportunity to gain hands-on experience working in a commercial operation for 12-hours a week where you will be introduced to various bakeshop production and retail rotations. Also, our internship course allow you the opportunity to gain employment working in an approved bakery worksite for 280-hours a semester.

As you complete our certificate, you will: 

• Use mathematical techniques to make accurate adjustments in bakeshop formulas and percentages
• Apply industry sanitation and safety procedures
• Follow the correct procedures and successfully  prepare quick breads, cookies, brownies,  pies and tarts and yeast doughs, including lean, enriched and laminated
• Follow 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
• Exhibit management skills in professionalism, employee relations, food purchasing, inventory, and cost analysis
• Analyze nutritional values in recipes and adjust ingredients based on specific dietary concerns