Pastry and Baking Certificate

Program Overview

Major ID: 376C

Program Start Dates: Fall

​​The Pastry and Baking Certificate at Saint Paul College prepares students for creative and rewarding careers in the baking and pastry arts. Through hands-on courses and professional kitchen experience, students learn the essential techniques of artisan bread, cakes, pastries, laminated doughs, and plated desserts while developing the precision, artistry, and efficiency demanded in today’s industry.   
 
Emphasis is placed on ingredient science, product consistency, cost control, and industry-standard production methods. Students also explore modern trends such as dietary and allergen-friendly baking, contemporary pastry design, and entrepreneurial applications for small-scale business ventures.   
 
Graduates are well prepared for employment in bakeries, pastry shops, hotels, restaurants, grocery stores, and catering operations-or to launch their own ventures. The curriculum integrates creativity with business acumen to equip students for success in any professional baking environment. Many graduates also pursue entrepreneurial ventures, operating their own bakery, dessert café, or custom cake business within Minnesota’s thriving culinary community.​ 

Career Opportunities

​​Graduates of the Pastry and Baking Certificate are prepared for a variety of specialized positions within the baking and pastry arts field. Career options include pastry cook, bread baker, cake decorator, production baker, pastry assistant, or dessert specialist in settings such as artisan bakeries, hotel and resort pastry kitchens, restaurants, grocery store bakeries, dessert cafés, catering operations, and institutional foodservice. Many graduates also pursue entrepreneurial ventures, launching custom cake businesses, small-batch bakeries, or pastry studios serving the Twin Cities’ vibrant food scene.   
 
According to the National Restaurant Association’s most recent State of the Industry Report, the U.S. foodservice sector is projected to reach $1.5 trillion in sales and employ 15.9 million workers nationwide, reflecting a growing need for skilled culinary and pastry professionals. Within this expanding field, artisan bread, specialty desserts, and dietary or allergen-friendly baked goods are among the fastest-growing market segments, as consumers continue to seek handcrafted, high-quality, and innovative products.   
 
Industry analyses from Toast, Inc. indicate that the global bakery market is expected to approach $920 billion by 2032, driven by increasing demand for artisan-style baked goods, laminated pastries, and customizable desserts. Locally, the Minnesota Department of Employment and Economic Development (DEED) projects steady employment growth for bakers and pastry professionals across the Twin Cities region, with strong advancement opportunities for those combining technical proficiency with creativity and business acumen.​ 

Program Outcomes

1. Apply fundamental and advanced pastry and baking techniques to produce breads, cakes, confections, plated desserts, and specialty products that meet industry standards.  
2. Incorporate creativity, artistry, and current industry trends in the design and presentation of pastry and bakery items.  
3. Demonstrate professionalism, teamwork, and effective customer service skills while participating in the operation of a student-run bakery.  
4. Utilize bakery technology, tools, and equipment safely and efficiently to support consistent production in a professional environment.
5. Analyze and apply principles of baking science, food safety, costing, and profitability to support quality, efficiency, and sustainability in bakery operations. 

Program Faculty

Ryan Siess
ryan.siess@saintpaul.edu 

Nathan Sartain
nathan.sartain@saintpaul.edu

Professional Focus

This program provides professional, career-focused training in pastry and baking, combining classical techniques with modern industry practices and equipment to prepare students for success in commercial artisan bakeries, restaurants, and entrepreneurial ventures.  

Transferable Credits

Some 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 $1,200.00 for books, uniform, and culinary supplies. This cost is in addition to the cost of tuition and fees.