Pastry and Baking Certificate

Program Overview

Major ID: 376C

Program Start Dates: Fall

Chefs and cooks prepare a variety of foods in many different environments, from preparation of a la carte (prepared to order) to banquets for hundreds of people. Responsibilities include sanitation, maintaining an accounting and Inventory control system, estimating the amount of food needed, purchasing food supplies, and planning menus. Nutritional aspects of healthy cooking are increasingly incorporated into the chefs menu.

This certificate will allow the student to gain sufficient knowledge and skill to become employable in a commercial baking and cake decorating environment. Bakeries, pastry shops and candy shops are potential employers. Many large department stores, grocery stores, hotels and private clubs also hire our graduates. Entrepreneurs that are interested in having these skins to support their own plan are also welcome.

A good general education, good reading ability, and a working knowledge of mathematics is important so that students can interpret weights and measures, calculate recipes, and understand cost control, inventory control and forecasting.

Career Opportunities

A degree in Culinary Arts opens the door to a wide range of dynamic and rewarding career paths. Graduates are prepared for employment in many areas of the foodservice industry, including traditional roles in restaurant kitchens, as well as specialized settings such as schools, hospitals, senior living communities, corporate dining services, and hospitality venues. Career opportunities extend across hotels, catering companies, casinos, resorts, cruise lines, stadiums, schools, and private clubs.

The culinary industry continues to grow. According to the National Restaurant Association, the U.S. foodservice sector is projected to reach $1.5 trillion in the coming year, with an estimated 1.7 million new restaurant jobs added-bringing the total industry workforce to 15.9 million. This robust growth underscores the broad potential and job security awaiting graduates in this vibrant, evolving field.

Program Outcomes

1. Graduates will demonstrate professional skills of a Certified Pastry Culinarian.
2. Graduates will apply learned pastry skills to any working pastry shops or commercial bakery settings.
3. Graduates will demonstrate the best practices in baking production in accordance with the National food Safety and Sanitation guidelines.
4. Graduates will create, write and cost pastry recipes.
5. Graduates will compose a post-graduation career trajectory plan in food & hospitality industry (choice content goal).

Program Faculty

Sara Johannes
sara.johannes@saintpaul.edu

Pierre Rabbia
pierre.rabbia@saintpaul.edu

Nathan Sartain
nathan.sartain@saintpaul.edu

Professional Focus

This program offers a focused, hands-on, professional approach to baking breads, cakes and pastries, including development of marketable cake decorating skills.

Transferable Credits

Credits completed in the Pastry and Baking Certificate program apply to the Culinary Arts Diploma and AAS Degree programs.

Textbook and Supply Costs

Students should expect to spend approximately $1,000.00 for books, uniform, and culinary supplies. This cost is in addition to the cost of tuition and fees.