Pastry Arts Certificate

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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

Included in this program are academic courses in communication, quantitative reasoning, and social sciences that provide knowledge and abilities that enhance personal development and serve as a foundation for technical skills.

Employability Requirement: All food workers (includes those that work with unpackaged food, food equipment or utensils, or with any surface where people put unwrapped food) are required (Chapter 246-217 WAC) to have a valid food worker card to work in Washington. Program Length: The program is approximately three quarters long, depending on the time students need to satisfactorily complete all graduation requirements.

Admission Dates: Summer, fall, winter and spring quarters.

Prerequisites: None

Program Requirements

Technical Course Requirements

Course # 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