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Student baking in the kitchen

Pastry Arts

Why Choose the Pastry Arts Program?

Pastry Arts entails creativity in manufacturing a product that fulfills a basic need: to eat. Students train for careers as bakers, pastry chefs and more, as the hospitality field includes many job opportunities. Our program offers students the flexibility to explore areas in baking and pastry that they individually want to learn more about, parallel to the foundation that we expect them to build in our program. They explore a world canvas with diversity of cultures, styles and resources, and gain real-world experience baking products for CPTC's Bon Sucre Bistro. And for any students who may choose not to pursue a long-term career in pastry or culinary arts, the program will continue to provide a positive impact for the rest of their lives through their improved skills and menu for both themselves and their loved ones.

Get the hands-on training you need for a career in pastry arts.
How Long It Takes:

Pastry Arts Degree: 5 Quarters

Pastry Arts Certificate: 3 Quarters

 

All program lengths are estimates and are not guarantees.

 

Potential Careers

BAKER/PASTRY CHEF

Median annual wage in Washington:

$24,500 per year

Full Career Details

Career Pathway

 

This is not a guarantee of employment or a certain wage. Full career data available at careerinfo.net.


Gainful Employment Data

Pastry Arts Program Outcomes

Upon successful completion of the Pastry Arts Program, students will:

  • Identify a study path that will expand their skills and further their employment potential.
  • Evaluate work quality and generate recommendations for continuous improvement.
  • Be prepared at entry-level to be employed in the hospitality industry or closely related field.
  • Understand the fundamentals of baking science.
  • Have the ability to input orders, process order reception to ensure quality/safety, and correct mistakes as needed.
  • Plan day-to-day operations to run a bistro effectively.
  • Demonstrate the ability to manage and lead other students by acting as lead and mentor.
  • Possess the following certificates: Food Handler cards, Restaurant Management Certificate (NRA) and Accounting Certificate (NRA).
  • Apply problem-solving and decision-making skills to resolve guest and student complaints.
  • Students will be able to pass the ServSafe exam given by the National Restaurants Association. Work as a team with coworkers to ensure quality and guest services.
  • Demonstrate the ability to plan, write, and execute a complete menu and monitor quality.
  • Model a high level of professionalism.
  • Execute a customer consultation.

Meet Your Instructors

Shelley Newman 

Experience: 20 years of industry experience including Restaurant Management, Casino Management, and Commercial Kitchen Operations. 

Education: Clover Park Technical College - Pastry Arts Degree

Bldg 23, Rm 103
253-589-5867
shelley.newman@cptc.edu


Jennifer Phillips 

Bldg 14, Rm 200B
253-589-5650
jennifer.phillips@cptc.edu


Pastry Arts Program Information Sessions are hosted in the Building 31 lab at 3 p.m. on the second and fourth Wednesdays of the month. For more information and a complete schedule of session dates, click here.

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A plate of pink macaroons

STORIES ABOUT OUR PASTRY ARTS PROGRAM

CPTC Alum Takes Sugar Skills to “Halloween Wars”

CPTC Pastry Arts alum Teresa Argeris (center) specializes in sugar work, as seen in the cakes she's worked on (left and right).

Clover Park Technical College Pastry Arts alum Teresa Argeris first started focusing on baking while in the military. Several years later, she found herself in the midst of “Halloween Wars” on Food Network, putting her sugar work skills to the test in pursuit of a $50,000 prize.

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A Sweet Side of Chicago

 

Pastry Chef Jennifer Phillips' first step after graduating from CPTC's Pastry Arts Program in 2013 was interning under a pastry chef in France.

Before Jennifer Phillips put her Pastry Arts Degree to use in the local industry, she took the culinary skills she acquired at Clover Park Technical College to France.

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A Sweet Side of Chicago

 

Mollie Stewart recently returned to CPTC's Bon Sucre Bistro, the place she received realistic job training to prepare her for a career as a pastry chef.

Mollie Stewart knows to reach big dreams she has to take big steps. A graduate of Clover Park Technical College’s Pastry Arts Program, Stewart took a major first step to Chicago last fall, where the aspiring pastry chef was hired at Nico Osteria, an authentic Italian seafood restaurant.

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