Baking and Pastry Arts

Associate in Applied Science
Career Degree
Cost
$13,811*

Ignite your creativity in baking and pastry arts

Advance your career in the pastry world with an Associate in Applied Science (A.A.S.) degree in baking and pastry arts. Showcase the expertise you develop in the Garde Manger reception at the end of each semester.

In our lab classes, you learn the basics of baking. In advanced pastry classes, you'll create, design, implement and serve your pastries with show-stopping presentations.

Your coursework covers:

  • professionalism and teamwork
  • baking techniques and procedures
  • functions of ingredients
  • reading recipes and creating menus
  • knife skills

What can you do with a degree in Baking and Pastry Arts?

Many of our graduates have become supervisors and managers within a short time after graduation. Your A.A.S. degree widens your skill set and prepares you for higher-level roles in the industry.

You can progress to work as an owner or in corporate locations. Depending on your current work experience, you may begin at a lead, supervisor or manager level.

Start right away with your certificate in roles such as:

  • baker
  • pastry cook
  • assistant bakery manager

With additional education or experience, you can become:

  • assistant pastry chef
  • pastry chef
  • bakery manager

Highlights

  • Prairie at Brae Loch

    Gain hands-on learning at this student-managed restaurant.

  • Career Degree

    Earn an associate degree in 2 years and gain in-demand technical and job-ready skills.

  • Program Length: 2 Years

    Full-time students finish in 2 years.

  • Financial Aid/Scholarships Available

    Based on need and/or achievement. Explore ways to pay for college.

Career Outlook

View more careers

Need help?

Your College & Career Navigator (CCN) helps you

  • complete the admission process
  • choose an academic program
  • enroll in first-semester classes
  • get access to helpful resources

Talk to a CCN

Recommended Pathway

This pathway serves as a guide for students to complete the degree or certificate assuming full-time enrollment (registered in 12 or more credit hours per semester) with Semester 1 typically representing a Fall term.

Students are strongly encouraged to meet with their College and Career Navigator (CCN) to identify coursework that will meet degree requirements based on individual academic goals. For a more inclusive list of course options and degree requirements, see the college catalog.

Icon Key

  • Credit for prior learning available
  • Dual credit options available
  • Global citizenship
  • Online/Virtual options available

  • Course Code Course Title Credits Course Highlights
    CLC 120

    CLC 120 College Success Seminar

    Class Description

    This course is designed to teach students attitudes and skills valuable for college success. Topics may include: growth mindset, self-advocacy skills, college resources, college culture, financial literacy, and academic success strategies, such as study skills, time management, and goal setting. Throughout this course, students will develop skills necessary for promoting positive human relations in a diverse society.
         		2
    HCM 110

    HCM 110 Introduction to the Hospitality Industry

    Class Description

    This course prepares students for a career in the hospitality industry. The course provides an overview of the various segments in the industry including restaurant management, culinary arts, lodging, managed services, beverages, recreation and theme parks, gaming, and event management. Students are introduced to the various operational areas within the hospitality industry.
         		3
    HCM 113

    HCM 113 ServSafe: Food Service Sanitation

    Class Description

    This course introduces students to the principles and procedures of sanitation in food preparation and service. Topics include causes and prevention of food borne illnesses, health regulations and inspection procedures. The State of Illinois Sanitation Licensing Examination is given as part of this course. This course meets the requirements for the sanitation course for American Culinary Federation (ACF) initial certification and/or re-certification. NOTE: BRING SERVSAFE BOOK TO FIRST CLASS - AVAILABLE AT CLC BOOKSTORE.
         		1
    HCM 170

    HCM 170 Patisserie I

    Class Description

    This course covers the basic principles and ingredients used in bakeshop production. Topics covered include identification of equipment and tools used in the bakeshop, identification of ingredients used in the bakeshop, controlling the development of gluten, understanding the baking process and various mixing methods. This course introduces students to skills needed in a bakeshop and focuses on preparation of baked goods which include quick breads, pate a choux, tarts, pies and cookies.
         		4
    MTH 114

    MTH 114 Applied Mathematics

    Class Description

    This course explores the basic principles of mathematics with an emphasis on career technical applications. Operations of signed numbers including integers fractions and decimals are studied. Further areas of study include ratios, proportions, percentages, measuring systems, unit conversions, precision, accuracy, scientific notation introductory algebra and practical geometry.
         		3
    • Course Code CLC 120
      Course Title

      CLC 120 College Success Seminar

      Class Description

      This course is designed to teach students attitudes and skills valuable for college success. Topics may include: growth mindset, self-advocacy skills, college resources, college culture, financial literacy, and academic success strategies, such as study skills, time management, and goal setting. Throughout this course, students will develop skills necessary for promoting positive human relations in a diverse society.
      Credits 2
      Course Highlights
    • Course Code HCM 110
      Course Title

      HCM 110 Introduction to the Hospitality Industry

      Class Description

      This course prepares students for a career in the hospitality industry. The course provides an overview of the various segments in the industry including restaurant management, culinary arts, lodging, managed services, beverages, recreation and theme parks, gaming, and event management. Students are introduced to the various operational areas within the hospitality industry.
      Credits 3
      Course Highlights
    • Course Code HCM 113
      Course Title

      HCM 113 ServSafe: Food Service Sanitation

      Class Description

      This course introduces students to the principles and procedures of sanitation in food preparation and service. Topics include causes and prevention of food borne illnesses, health regulations and inspection procedures. The State of Illinois Sanitation Licensing Examination is given as part of this course. This course meets the requirements for the sanitation course for American Culinary Federation (ACF) initial certification and/or re-certification. NOTE: BRING SERVSAFE BOOK TO FIRST CLASS - AVAILABLE AT CLC BOOKSTORE.
      Credits 1
      Course Highlights
    • Course Code HCM 170
      Course Title

      HCM 170 Patisserie I

      Class Description

      This course covers the basic principles and ingredients used in bakeshop production. Topics covered include identification of equipment and tools used in the bakeshop, identification of ingredients used in the bakeshop, controlling the development of gluten, understanding the baking process and various mixing methods. This course introduces students to skills needed in a bakeshop and focuses on preparation of baked goods which include quick breads, pate a choux, tarts, pies and cookies.
      Credits 4
      Course Highlights
    • Course Code MTH 114
      Course Title

      MTH 114 Applied Mathematics

      Class Description

      This course explores the basic principles of mathematics with an emphasis on career technical applications. Operations of signed numbers including integers fractions and decimals are studied. Further areas of study include ratios, proportions, percentages, measuring systems, unit conversions, precision, accuracy, scientific notation introductory algebra and practical geometry.
      Credits 3
      Course Highlights

    Course options: Students can choose other math courses instead of MTH 114.

  • Course Code Course Title Credits Course Highlights
    ENG 120

    ENG 120 Introduction to Professional & Technical Composition

    Class Description

    Introduction to Professional & Technical Composition is an introductory college level writing course for anyone interested in learning how to develop their professional writing skills for real world applications. Students will learn how to plan, draft, compose, and revise a variety of technical and professional documents common to the workplace. Writing clearly and succinctly for a defined target audience will be emphasized, as well as developing skills in document design and multimodal composition. Projects are based on practical situations within the student’s area of study.
         		3
    HCM 172

    HCM 172 Patisserie II

    Class Description

    This course is a continuation of Patisserie I with emphasis on the skills and competencies needed for a strong foundation in baking and pastry. Topics include identification of ingredients, recipe costing, custards, petit four sec and glace, mousses, cake preparation and assembly of tortes, cheesecakes, plate presentation, and simple chocolate work.
         		4
    HCM 212

    HCM 212 Menu Marketing and Management

    Class Description

    This course examines the impact the menu has on the success of a foodservice operation. Topics covered include menu design and layout, costing-out recipes, determining menu prices, marketing and merchandising the menu, cost control, and the importance of menu analysis.
         		3
    HCM 214

    HCM 214 Hospitality Supervision

    Class Description

    This course introduces students to the skills and competencies needed to supervise staff in the hospitality industry. Emphasis is on recruiting, hiring, training, evaluating, motivating and team work performance. This course meets the requirements for the supervision course for American Culinary Federation (ACF) initial certification and/or re-certification.
         		3
    HCM 176

    HCM 176 Yeast Breads

    Class Description

    This course introduces the student to bread making skills and techniques. Specialty tools and equipment used in bread making will be discussed. Topics covered include ingredient identification and functions of ingredients, how to control gluten development and learning the use of pre-ferments in bread making. Students will produce European and Artisan breads, specialty breads and fabricate products from Danish and croissant dough.
         		3
    • Course Code ENG 120
      Course Title

      ENG 120 Introduction to Professional & Technical Composition

      Class Description

      Introduction to Professional & Technical Composition is an introductory college level writing course for anyone interested in learning how to develop their professional writing skills for real world applications. Students will learn how to plan, draft, compose, and revise a variety of technical and professional documents common to the workplace. Writing clearly and succinctly for a defined target audience will be emphasized, as well as developing skills in document design and multimodal composition. Projects are based on practical situations within the student’s area of study.
      Credits 3
      Course Highlights
    • Course Code HCM 172
      Course Title

      HCM 172 Patisserie II

      Class Description

      This course is a continuation of Patisserie I with emphasis on the skills and competencies needed for a strong foundation in baking and pastry. Topics include identification of ingredients, recipe costing, custards, petit four sec and glace, mousses, cake preparation and assembly of tortes, cheesecakes, plate presentation, and simple chocolate work.
      Credits 4
      Course Highlights
    • Course Code HCM 212
      Course Title

      HCM 212 Menu Marketing and Management

      Class Description

      This course examines the impact the menu has on the success of a foodservice operation. Topics covered include menu design and layout, costing-out recipes, determining menu prices, marketing and merchandising the menu, cost control, and the importance of menu analysis.
      Credits 3
      Course Highlights
    • Course Code HCM 214
      Course Title

      HCM 214 Hospitality Supervision

      Class Description

      This course introduces students to the skills and competencies needed to supervise staff in the hospitality industry. Emphasis is on recruiting, hiring, training, evaluating, motivating and team work performance. This course meets the requirements for the supervision course for American Culinary Federation (ACF) initial certification and/or re-certification.
      Credits 3
      Course Highlights
    • Course Code HCM 176
      Course Title

      HCM 176 Yeast Breads

      Class Description

      This course introduces the student to bread making skills and techniques. Specialty tools and equipment used in bread making will be discussed. Topics covered include ingredient identification and functions of ingredients, how to control gluten development and learning the use of pre-ferments in bread making. Students will produce European and Artisan breads, specialty breads and fabricate products from Danish and croissant dough.
      Credits 3
      Course Highlights

    Course options: Students can choose ENG 121 instead of ENG 120. Students also can choose other baking and pastry electives instead of HCM 176.

  • Course Code Course Title Credits Course Highlights
    PSY 121

    PSY 121 Introduction to Psychology

    Class Description

    This course presents the basic concepts and theoretical perspectives for understanding psychology with an emphasis on cultural competence and social justice. It encompasses factors affecting human behavior and mental processes and includes, but is not limited to, the history of psychology, research methodology, the brain and behavior, learning, memory, cognition, language, intelligence, development, personality, abnormal psychology, therapy and social psychology.
         		3
    • Course Code PSY 121
      Course Title

      PSY 121 Introduction to Psychology

      Class Description

      This course presents the basic concepts and theoretical perspectives for understanding psychology with an emphasis on cultural competence and social justice. It encompasses factors affecting human behavior and mental processes and includes, but is not limited to, the history of psychology, research methodology, the brain and behavior, learning, memory, cognition, language, intelligence, development, personality, abnormal psychology, therapy and social psychology.
      Credits 3
      Course Highlights

    Course options: Students can choose PSY 122 instead of PSY 121.

  • Course Code Course Title Credits Course Highlights
    CMM 111

    CMM 111 Communication Skills

    Class Description

    For students in career programs or individuals interested in improving communication skills. Acquaints students with a variety of interpersonal communication concepts and theories designed to improve communication competence. The focus is on interpersonal communication but intrapersonal communication is also addressed. Topics include the communication process and factors influencing it, cultural influences, verbal and non-verbal messages, relational maintenance, and productive conflict strategies.
         		3
    HCM 173

    HCM 173 Patisserie III

    Class Description

    This course is a continuation of Patisserie II and introduces students to European and advanced pastries, a variety of tortes with new assembly and decorating techniques. Bavarians, individual cakes and desserts, frozen desserts, advanced pastries, advanced petits fours, and plate presentations with multiple components are also included.
         		4
    HCM 175

    HCM 175 Nutrition

    Class Description

    This course introduces students to the principles of nutrition and the application of these principles to the food service industry. Topics include fundamentals of food chemistry and nutrition for different age groups and the special needs of individuals. This course meets the requirements for the nutrition course for American Culinary Federation (ACF) initial certification and/or re-certification.
         		3
    HCM 213

    HCM 213 Purchasing & Inventory Control

    Class Description

    This course addresses the principles and procedures of quantity purchasing and inventory control. Topics include basic steps in an organized purchasing system; developing standards for purchasing, cost controls and inventory systems; receiving and storage procedures; budgeting; record keeping for food, beverage, equipment and supplies; vendor relationships; legal factors; and storage requirements.
         		3
    HCM 177

    HCM 177 Advanced Yeast Breads

    Class Description

    This course introduces the student to advanced bread making skills and techniques. Specialty tools and equipment used in bread making will be discussed. Topics covered include ingredient identification and functions of ingredients, types of breads from different cultures, the various shapes of breads, and the variety of grains, classic breads, sourdoughs and rye breads. Students will produce European, Artisan and specialty breads from different cultures using a variety of grains and bread shapes.
         		3
    • Course Code CMM 111
      Course Title

      CMM 111 Communication Skills

      Class Description

      For students in career programs or individuals interested in improving communication skills. Acquaints students with a variety of interpersonal communication concepts and theories designed to improve communication competence. The focus is on interpersonal communication but intrapersonal communication is also addressed. Topics include the communication process and factors influencing it, cultural influences, verbal and non-verbal messages, relational maintenance, and productive conflict strategies.
      Credits 3
      Course Highlights
    • Course Code HCM 173
      Course Title

      HCM 173 Patisserie III

      Class Description

      This course is a continuation of Patisserie II and introduces students to European and advanced pastries, a variety of tortes with new assembly and decorating techniques. Bavarians, individual cakes and desserts, frozen desserts, advanced pastries, advanced petits fours, and plate presentations with multiple components are also included.
      Credits 4
      Course Highlights
    • Course Code HCM 175
      Course Title

      HCM 175 Nutrition

      Class Description

      This course introduces students to the principles of nutrition and the application of these principles to the food service industry. Topics include fundamentals of food chemistry and nutrition for different age groups and the special needs of individuals. This course meets the requirements for the nutrition course for American Culinary Federation (ACF) initial certification and/or re-certification.
      Credits 3
      Course Highlights
    • Course Code HCM 213
      Course Title

      HCM 213 Purchasing & Inventory Control

      Class Description

      This course addresses the principles and procedures of quantity purchasing and inventory control. Topics include basic steps in an organized purchasing system; developing standards for purchasing, cost controls and inventory systems; receiving and storage procedures; budgeting; record keeping for food, beverage, equipment and supplies; vendor relationships; legal factors; and storage requirements.
      Credits 3
      Course Highlights
    • Course Code HCM 177
      Course Title

      HCM 177 Advanced Yeast Breads

      Class Description

      This course introduces the student to advanced bread making skills and techniques. Specialty tools and equipment used in bread making will be discussed. Topics covered include ingredient identification and functions of ingredients, types of breads from different cultures, the various shapes of breads, and the variety of grains, classic breads, sourdoughs and rye breads. Students will produce European, Artisan and specialty breads from different cultures using a variety of grains and bread shapes.
      Credits 3
      Course Highlights

    Course options: Students can choose CMM 121 instead of CMM 111. Students also can choose other baking and pastry electives instead of HCM 177.

  • Course Code Course Title Credits Course Highlights
    ART 149

    ART 149 Digital Photography I

    Class Description

    This course covers the capture, processing, and output of digital images. Digital camera and scanner input technology, as well as inkjet and electronic media output are explored. Technical instruction in Adobe Photoshop image processing software will also be covered. Note: Additional materials beyond those covered by course or lab fees will be required. See course syllabus for a list of materials and approximate costs.
         		3
    HCM 174

    HCM 174 Advanced Pastry

    Class Description

    In this advanced course, students build on many of the skills and techniques learned in Patisserie I, II and III which includes assembling cakes, tortes, and individual pastries with multiple components and garnishes. Gateaux, molded frozen desserts, chocolate work, advanced European pastries and desserts, and upscale plate presentations will be produced.
         		4
    HCM 178

    HCM 178 Special Diets and Healthful Baking

    Class Description

    In this course students will focus on identifying and describing nutritional concerns associated with baked goods and desserts. Upon completion of this course, students will identify and describe allergy and food intolerance concerns and learn ways to modify or substitute alternative ingredients for fat, dairy, sugar, gluten and soy in baking formulas for people with specialized diets.
         		3
    HCM 273

    HCM 273 Controlling Hospitality Costs

    Class Description

    This course outlines the elements, procedures and process of controlling hospitality costs. Topics include menu, inventory, purchasing, receiving, food costs, waste, storage, budget, staff scheduling, payroll and benefits. The course also covers the components of analyzing market data and using historical numbers in budgeting.
         		3
    HCM 179

    HCM 179 Cake Decorating

    Class Description

    In this course students will work with a variety of fillings, frostings, icings and decorations to fill, ice and assemble special occasion cakes, cupcakes, and wedding cakes. Students will practice using pastry bags with an assortment of pastry tips to pipe classic and contemporary designs. Students will be introduced to rolled fondant and learn techniques with it.
         		4
    • Course Code ART 149
      Course Title

      ART 149 Digital Photography I

      Class Description

      This course covers the capture, processing, and output of digital images. Digital camera and scanner input technology, as well as inkjet and electronic media output are explored. Technical instruction in Adobe Photoshop image processing software will also be covered. Note: Additional materials beyond those covered by course or lab fees will be required. See course syllabus for a list of materials and approximate costs.
      Credits 3
      Course Highlights
    • Course Code HCM 174
      Course Title

      HCM 174 Advanced Pastry

      Class Description

      In this advanced course, students build on many of the skills and techniques learned in Patisserie I, II and III which includes assembling cakes, tortes, and individual pastries with multiple components and garnishes. Gateaux, molded frozen desserts, chocolate work, advanced European pastries and desserts, and upscale plate presentations will be produced.
      Credits 4
      Course Highlights
    • Course Code HCM 178
      Course Title

      HCM 178 Special Diets and Healthful Baking

      Class Description

      In this course students will focus on identifying and describing nutritional concerns associated with baked goods and desserts. Upon completion of this course, students will identify and describe allergy and food intolerance concerns and learn ways to modify or substitute alternative ingredients for fat, dairy, sugar, gluten and soy in baking formulas for people with specialized diets.
      Credits 3
      Course Highlights
    • Course Code HCM 273
      Course Title

      HCM 273 Controlling Hospitality Costs

      Class Description

      This course outlines the elements, procedures and process of controlling hospitality costs. Topics include menu, inventory, purchasing, receiving, food costs, waste, storage, budget, staff scheduling, payroll and benefits. The course also covers the components of analyzing market data and using historical numbers in budgeting.
      Credits 3
      Course Highlights
    • Course Code HCM 179
      Course Title

      HCM 179 Cake Decorating

      Class Description

      In this course students will work with a variety of fillings, frostings, icings and decorations to fill, ice and assemble special occasion cakes, cupcakes, and wedding cakes. Students will practice using pastry bags with an assortment of pastry tips to pipe classic and contemporary designs. Students will be introduced to rolled fondant and learn techniques with it.
      Credits 4
      Course Highlights

    Course options: Students can choose other courses instead of ART 149. Students also can choose other baking and pastry electives instead of HCM 179.

Total Credit Hours

65

*Cost is estimated based on recommended pathway credit hours from academic year 2024-2025. This includes in-district tuition and other fees, such as books and materials before financial aid is applied, as well as grants, loans or scholarships. There are many opportunities for financial assistance at CLC. Learn more about Cost of Attendance.



Female student taking notes in class

Hospitality and Culinary Management at CLC

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