Culinary Arts and Baking - A.A.S. Degree (Career)
From savory entrees to delightful side dishes, learn to be the chef you’ve always dreamed of becoming at Howard Community College’s premier Culinary Arts & Baking Associate Degree Program, which is industry accredited by the American Culinary Federation Education Foundation and the Accreditation Commission for Programs in Hospitality Administration (ACPHA) [include links for these organizations].
Enjoy hands-on learning at HCC’s brand-new state-of-the-art facility, featuring a beautiful on-site restaurant, spacious learning kitchens, and a community garden and onsite beehives for fresh farm-to- table ingredients. Students in this program also will have a unique opportunity to extend their learning through a five-day intensive program in France, Passport to Pastries [hyperlink to section below], beginning in Summer 2020.
In this program you will gain the knowledge and skills needed to pursue a career in the culinary path of your choice, such as food services, banquet, grocery store or restaurant management, or you could even become a professional chef, sous chef or baker.
Graduates with an Associate Degree in Culinary Arts & Baking are positioned to:
- Perform in entry- to mid-level management positions within culinary savory and baking kitchen settings in the hospitality industry
- Perform satisfactory culinary and baking skills in industry settings
- Maintain appropriate cost control, human resources, and financial management skills
- Maintain industry and legal sanitation and safety standards
- Identify, understand, evaluate, and apply ethical reasoning
Learn more about pathways to success in the hospitality industry at Center for Hospitality and Culinary Studies.
Fresh Homegrown Ingredients
The Culinary Arts & Baking Associate Degree program embraces the farm-to-table philosophy, supporting the cultivation of fresh, local ingredients. To this end, students have the unique opportunities to produce fresh produce through HCC’s resident beehives and fresh produce in the HCC Community Garden.
HCC has two resident beehives to produce honey for use in the Culinary Arts & Baking program, thanks to a Sponsor-a-Hive grant from the Honeybee Conservancy/Anthophilous awarded in 2019. Once the honey is available, it will be stocked in the pantry in the culinary school, and provided to the HCC Food Pantry, which helps combat food insecurity for students.
HCC provides a space where students, faculty, and staff can work and learn together to grow vegetables in a sustainable manner, providing fresh and healthy vegetables to individuals in need. The vegetables grown are used in the Culinary Arts & Baking Associate Degree program, and also distributed to the HCC Food Pantry, Howard County Food Bank.
Passport to Pastries Study Abroad Program
Starting in summer of 2020, a group of culinary students will study baking and pastries where many of the world’s best pastry chefs began – France – in the new Passport to Pastries program. Students will meet on the HCC campus three times a week for three weeks, and then travel.
In France, the students will participate in a five-day intensive French baking course at Ecole Nationale Supérieure de Pâtisserie with some of the country’s best pastry chefs in the town of Yssingeaux. They’ll visit sites like La Cité du Chocolate Valrhona and spend a day in medieval Le Puy-en-Velay to explore pastry and chocolate shops. The group will also visit Paris to tour patisseries, boulangeries, and chocolatiers. By the end of the trip, students will be able to explain how history and culture has affected modern desserts.
Students will receive a certificate from Ecole Nationale Supérieure de Pâtisserie once they complete the course. The program is a great opportunity for pastry students to enhance their knowledge of the industry, compare and contrast the industry in France and the United States, and experience France as a pastry chef.
For more information or to register, click here.
This premier culinary arts and baking associate degree requires a total of 63 credit hours, designed for completion in four semesters. Students will develop foundational culinary and baking skills, along with essential supervisory and management skills necessary to operate a kitchen facility or other related foodservice business. Students matriculate through courses related to food production, sanitation and safety, and service standards along with management cost control skills, supervisory skills, and kitchen management. Upon completion of the degree, students will be able to operate and work within a traditional kitchen setting as a supervisor or entry-level culinary manager. The suggested program progression is:
Course CH* College Composition 3 Culinary Basics 1
Foodservice Safety and Sanitation
Introduction to the Hospitality Industry
Mathematics Core Course
Course CH* Principles of Accounting 3 Introduction to Business and Organization 3
Baking and Pastries
Introduction to the Internet
Hospitality Purchasing and Cost Control
Course CH* Culinary Field Internship 1 Food and Beverage Management Service 3
Dining Room Service
Science Core Course (must include lab)
A la Carte Production
Introduction to Human Communication
Arts & Humanities Core Group A
Social & Behavioral Sciences Core Group B
Electives - Professional Baking & Pastries **
Baking and Pastry Showpieces
Candies and Confections
Electives - Professional Cooking
Food Preparation I
Food Preparation II
*CH=Number of credit hours
**Elective courses are grouped into two areas, but students are free to select credits from either area.
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