This program is designed to provide training essential to effective baking and pastry management in the hospitality industry. Graduates will be able to oversee baking and pastry food service operations in hotels, health care facilities, cruise ships, catering companies and manufacturing operations.

Our hands-on classes feature a curriculum that focuses on helping you understand the fundamentals necessary in this field. You'll learn basic baking principles and pastry preparation for cakes, bread, cookies, frozen desserts and other baked goods. You also will gain expertise in menu planning, cost controls, marketing, nutrition, sanitation, and food preparation and production.

What Can I Do With This Degree?

After completing training in this degree program, graduates will be qualified to work in a number of baker or pastry chef niches, including wedding and cake design, culinary desserts, food safety, chocolates and confections, bread making and pastry design. This program will prepare you for entry- to mid-level positions within the hospitality industry. 

Job Outlook

Employment of bakers is projected to grow 8 percent from 2016 to 2026, about as fast as the average for all occupations. Bakers with years of experience should have the best job opportunities, with employment driven by the growing demand for specialty baked products.

Source: U.S. Department of Labor’s Bureau of Labor Statistics

Baking and Pastry Arts Certificate

This program is designed to provide basic training for entry- to mid-level positions in a baking/pastry hospitality operation. Graduates will gain experience with scratch baking, production baking, cake decorating, candy-making, buffet, and plated dessert presentations. Graduates also gain skills in sanitation, menu planning, marketing, nutrition, and purchasing.

Program Details

Program NameType of CredentialCurriculum CodeDepartment or Division
Baking/Pastry ArtsCertificate1323Business
Baking and PastryA.A.S.1359Business



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Konnor Parrish (Oak Lawn), shared his educational journey while on a panel for the Illinois Project Lead the Way meeting.


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