Baking Diploma

Program Details

Semester 1

• HCM 100 - Sanitation & Safety Credits: 2
• HCM 116 - Fundamentals of Baking Credits: 3
• HCM 224 - Artisan Breads Credits: 2
• HCM 320 - Intro to Hospitality Industry Credits: 2
• SDV 108 - The College Experience Credits: 1
• Select 3 credits from Option 1 Credits: 3

Semester 2

• HCM 514 - Plated Desserts Credits: 2
• HCM 231 - Nutrition Credits: 2
• HCM 347 - International Pastries Credits: 2
• MGT 145 - Human Relations in Management Credits: 3
• Any 3 credits from AAS Communications Core   Credits: 3
• Select 3 credits from Option 2 Credits: 3

Semester 3

• HCM 515 - Chocolate and Sugar Credits: 2
• HCM 516 - Cake Decorating Credits: 2
• HCM 510 - Work Experience Credits: 3

Total Credits Required to Complete this Award - 35 Credits

Fixed Costs

Tuition……………………………………………………………………………………..$178.00 per credit

The costs for each program are estimates and subject to change.

Varied Costs

Approximate total cost for the program: $7,170**

**Program entry requirements are not included in the total approximate cost.

What Kind of Work Will You Do?

• Plan, organize, direct, control and evaluate the operation of a bakeshop.
• Specialize in baking, finishing, piping and decorating.
• Creating a repertoire of baking formulas which include standardization and cost analysis.
• Specialize in artistic presentations of showpieces and plated desserts.
• Arrange special menus for conventions, training seminars, and workshops.
• Supervise and manage to include such duties as interviewing, hiring, and firing bakery help.

What Skills and Abilities Will You Need?

• Ability to read and follow recipes and directions carefully and learn to use new methods.
• Work under pressure and with some confusion.
• Acquire a sense of taste and smell.
• Work well on your own and with others.
• Visualize how a finished product will look.
• Use arithmetic in measurements, purchasing and cost control.
• Supervise and manage people.

What Else Should I Consider about this Program or Career Choice?

• Success depends upon demonstrating strong organizational skills.
• Success depends on demonstrating strong math skills.
• May work irregular hours, including nights and/or holidays and weekends.
• May be able to go into business for yourself.
• Anticipated average starting salary $25,640 Annual mean wage. (source: Iowa Workforce Development)

Program Competencies

1. Demonstrate the workplace basic skills of listening, writing, computing, problem solving, interpersonal relationships and leadership
2. Demonstrate the ability to select, identify, prepare and properly store fruits, grains, nuts, chocolate, and sugar
3. Prepare basic breads, pastries, cakes and desserts
4. Demonstrate the ability to use basic baking fundamentals and procedures.
5. Demonstrate the ability to use scaling, shaping, baking, icing and decorating techniques
6. Research the selection and preparation of more difficult French pastries
7. Apply knowledge of nutrition, menu planning, and production in baking
8. Implement good sanitation and safety procedures
9. Operate kitchen equipment safely
10. Clean kitchen equipment safely
11. Apply knowledge of purchasing, cost control, estimates of consumption, and portion control
12. Apply good decorating techniques and efficient work productivity
13. Demonstrate the ability to be flexible and adaptable
14. Utilize effective time management rules and techniques
15. Demonstrate the ability to work in a team setting
16. Evaluate baked goods for quality in color, texture and flavor

AY2022

Nondiscrimination Statement

Des Moines Area Community College shall not engage in nor allow discrimination covered by law against any person, group or organization. This includes in its programs, activities, employment practices, or hiring practices, and harassment or discrimination based on race, color, national origin, creed, religion, sex, sexual orientation, gender identity, age, disability, genetic information (in employment) and actual or potential parental, family or marital status. Veteran status in educational programs, activities, employment practices, or admission procedures is also included to the extent covered by law.

Individuals who believe they have been discriminated against may file a complaint through the College Discrimination Complaint Procedure. Complaint forms may be obtained from the Campus Provost’s office, the Academic Deans’ office, the Judicial Officer, or the EEO/AA Officer, Human Resources. ADA questions and concerns may be directed to the Section 504/ADA Coordinator at 2006 S. Ankeny Blvd, Bldg 6, Ankeny, IA 50023, phone 515/964-6857, dso@dmacc.edu. Title IX questions and concerns may be directed to the Title IX Coordinator at 2006 S. Ankeny Blvd, Bldg 1, Ankeny, IA 50023, phone 515/964-6216, Title9@dmacc.edu. Questions or complaints about this policy may be directed to the Director of the Office for Civil Rights, U.S. Department of Education, John C. Kluczysnki Federal Building, 230 S. Dearborn Street, 37th Floor, Chicago, IL 60604-7204, phone 312/730-1560, fax 312/730-1576, TDD 800-877-8339 Email OCR.Chicago@ed.gov.

DMACC offers career and technical programs in the following areas of study:
Agriculture, Natural and Environmental Science
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Business, Management, and Marketing
Education, Public, and Human Services
Health Science
Hospitality and Culinary
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Transportation & Logistics

Entrance requirements for specific programs can be found at https://www.dmacc.edu/admissions/Pages/checklist.aspx.₍₂₀₂₁₎