Bread and Pastry Arts Certificate

A chef places cupcakes down in a row. Start your career a baker, cake decorator or pastry chef

Baker Career Overview

Job Titles: Cake Decorators, Bakery Clerks, Night Bakers, Bakers/Cake Decorators, Pastry Chefs. To learn more, see the Bakers Career Profile.

Complete this 26-credit-hour certificate program in bread and pastry arts to prepare for a career in the food service industry. After graduation, you’ll be ready to seek entry-level employment as a baker or bakers' helpers in institutional, retail and commercial bakeries.

Take classes in quantity bread and pastry arts, food standards and sanitation, menu planning, classical baking, cake decoration, food prep/production, introduction to the hospitality industry, dining room operations, garde manger, purchasing and storage, restaurant layout and equipment, wine/spirits/beverage management and more. All courses are taught by knowledgeable instructors who are experts in their fields.

Certificate program requirements

Program Overview

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This is a 26 credit-hour certificate program planned to prepare students for entrance into the food service industry. Graduates may be able to secure positions as qualified bakers and bakers' helpers in institutional, retail and commercial bakeries.

F = Fall only course S = Spring only course U = Summer only course

Required:

Number	Course Title	Credits
FSM 107	Basic Quantity Bread and Pastry Arts	4
Description: Introduces basic quantity baking of breads and pastries. Students will learn the fundamentals of baking science, terminology, ingredients, weights and measures, formula conversion, and storage. Sanitation and hygienic work habits conforming to health regulations are emphasized. Class Schedule: Fall 2024 \| Spring 2025
FSM 108	Advanced Quantity Bread and Pastry Arts	4
Description: Continues instruction in the finer arts of breads and pastry preparation, including emphasis on pastry arts work, pastries and breads as used in exclusive establishments, and ornamental skills for culinary exhibits. Prerequisite: FSM 107 with a grade of C or better. Class Schedule: Fall 2024 \| Spring 2025
FSM 114	Food Standards and Sanitation	2
Description: Introduces safe food handling practices and discusses the standardized procedures involved in the procurement, storage, preparation, holding, and service of safe food. Prepares students for the State of Illinois-approved Food Service Sanitation Manager’s Certification test. Class Schedule: Fall 2024 \| Spring 2025
FSM 115	Menu Planning	3
Description: Studies menu planning theory and principles for various types of food service operations. Examines the relationship of menu planning to the functional areas within food facilities. Menu planning and its importance as a determination of food cost, selling price, and profitability is also emphasized. Class Schedule: Fall 2024 \| Spring 2025
FSM 172	Classical Baking	2
Description: Concentrates on methods and procedures for producing high quality specialty tortes and buffet items for bakeries and fine dining clubs, hotels, and restaurants. Pulled sugar, pastillage, nougat, marzipan, chocolate, ice cream, candies, and desserts are included. Emphasis is on individual skill development through practice. Prerequisite: FSM 108 with a grade of C or better. Class Schedule: Fall 2024 \| Spring 2025
FSM 173	Cake Decoration	2
Description: Presents methods and procedures for producing high quality wedding and specialty cakes for bakeries and fine dining clubs, hotels, and restaurants. Emphasis is on individual skill development through practice. Class Schedule: Fall 2024 \| Spring 2025

Electives: Select at least nine credit hours from the following:

Number	Course Title	Credits
FSM 109	Introduction to Food Prep /Production	4
Description: Introduces basic cooking skills that can be developed to produce quality food products. Students will learn fundamentals of cooking and baking through daily assignments and production. All aspects of the industry will be covered including proper handling and storage, heating and holding, weights and measures, safety, sanitation, and personal hygiene. Class Schedule: Fall 2024 \| Spring 2025
FSM 111	Introduction to the Hospitality Industry	3
Description: Orients students to the hospitality industry, its organizational structure and integration of the modern industry components. Operational considerations are discussed. Career opportunities are explored. Class Schedule: Fall 2024 \| Spring 2025
FSM 113	Dining Room Operations	3
Description: Introduces theory and practice of quantity food serving including practical experience in dining rooms and catering services. Involves set-up, tableside preparation and presentation of food and beverage. Examines various roles of dining room personnel. Class Schedule: Fall 2024 \| Spring 2025
FSM 163	Garde Manger F	2
Description: This course is only offered in the fall term. Provides students with skills and knowledge in the preparation of cold hors d’oeuvres, sandwiches, salads, garnishes, pates, terrines, mousses, vegetable carving, chaud froid sauce, tallow, and ice carving. Prerequisite: FSM 109 with a grade of C or better. Class Schedule: Fall 2024 \| Spring 2025
FSM 211	Purchasing and Storage S	3
Description: This course is only offered in the spring term. Standards and identification of quality meats, dairy products, produce, groceries, frozen foods and supplies. Methods of purchasing, purveyor relations, and proper storage techniques and purchase standards for convenience foods. Class Schedule: Fall 2024 \| Spring 2025
FSM 212	Hospitality Supervision F	3
Description: This course is only offered in the fall term. Studies the theory and techniques of supervision as related to the hospitality industry. Class Schedule: Fall 2024 \| Spring 2025
FSM 214	Hospitality Operations Analysis S	3
Description: This course is only offered in the spring term. Provides practical application of operational analysis used by food, lodging and travel-related fields. Use of ledgers, automated information systems and basic financial statements are discussed. Class Schedule: Fall 2024 \| Spring 2025
FSM 215	Restaurant Layout and Equipment F	3
Description: This course is only offered in the fall term. Maximizing employee productivity through various types of food equipment and proper equipment arrangement. Effects of use of convenience foods on equipment planning. Class Schedule: Fall 2024 \| Spring 2025
FSM 216	Introduction to Wine, Spirits and Beverage Management F	3
Description: This course is only offered in the fall term. Studies alcoholic beverage classifications, alcoholic beverage laws, wine regions, purchasing and control, promotion and service. Beverage management principles and theories are presented which support and reinforce the practical aspects. Students 18 years of age may register for the class according to State Law 235 ILCS 5/Article 6-1. Prerequisite: Students 18 and over may enroll in this class. Class Schedule: Fall 2024 \| Spring 2025
FSM 220	Hospitality Promotions F	3
Description: This course is only offered in the fall term. Provides Hospitality Management majors with a solid background in hospitality promotions. Focuses on promoting highly perishable, people-intensive intangibles in a highly competitive environment. Class Schedule: Fall 2024 \| Spring 2025

Related programs

Students interested in hospitality management may also be interested in:

Next steps

For more information about hospitality courses at Harper College, contact Admission Outreach at 847.925.6700, or submit a request information form. You can also apply online.