Pastry Arts Certificate

This program prepares students with the basic skills and knowledge required for entry-level positions in the baking and pastry industry. Students gain hands-on experience and theoretical training as they produce quality bakery products from scratch.

Certificate Info at a Glance

Type: Certificate

Approx. # of Quarters: 3

Estimated Cost: $7,080.20

Admission Dates: Fall, winter, spring and summer quarters

The program is approximately three quarters in length, depending on the time students need to satisfactorily complete all graduation requirements.

Included in this program are academic courses in communication, quantitative reasoning, and social sciences that provide knowledge and abilities upon which technical skills are built and personal development enhanced.

Program Requirements

Technical Course Requirements

Catalog # Course Name Credits
CUL 104 Sanitation in Food Service Operations 3
BAKE 106 Chocolate I (Confections) 4
BAKE 110 Patisserie I 7
BAKE 113 Cakes I (Fillings & Icings) 4
BAKE 114 Dessert Alternatives (Sugar Free, Gluten Free, Vegan) 3
BAKE 115 Patisserie II 7
BAKE 117 Frozen Desserts 3
BAKE 119 Yeast Breads 4
BAKE 121 Patisserie III 7
BAKE 131 Pies, Tarts, Custards and Fillings 4
BAKE 134 Quick Breads, Cookies, Brownies 3
BAKE 140 Restaurant (Individual) Desserts and Petit Fours 5
BAKE 153 Sugar Work 3
BAKE 157 Wedding Cakes 3
BAKE 210 Cakes II 3
ENGL& 101 English Composition (or higher) or CMST& 220 5
MAT 110 Math for Non-Science Majors 5
PSYC& 100DIV General Psychology 5
  Total Credits for Completion 78