Baking and Pastry Assistant Certificate

Career Certificate
Cost
$4,009*

Learn pastry basics

It’s time to make the doughnuts, and croissants, and … we’ll stop there. Begin or advance your career in baking with the baking and pastry assistant certificate. The skills you develop in this 2-semester program will give you field-specific skills, including:

  • professionalism and teamwork
  • baking techniques and procedures 
  • functions of ingredients
  • proper measuring techniques
  • tool identification 

Whether you want to work in a cafe, restaurant or hotel, these courses prepare you for your future in baking and pastry. You will learn recipe costing and prepare a variety of breads and pastries including quick breads, cookies, custards, petits fours and tortes.

What can you do with a Baking and Pastry Assistant certificate?

With this certificate, you can advance to higher-level roles in the hospitality industry. Invest in greater earnings and job security while expanding and improving your skill set.

Advance to a lead role first, then become a supervisor. Many of our alumni have become supervisors and managers.

Start right away with your certificate in roles such as:

  • baker
  • pastry cook
  • retail sales

With additional education or experience, you can become:

  • pastry chef
  • bakery manager
  • bakery director

Highlights

  • Stackable Credentials

    Earn and learn as you go with stackable credentials.

  • Financial Aid/Scholarships Available

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

  • Career Certificate

    Earn a career certificate in 1 year or less to refine your skills into an in-demand career.

  • Program Length: 1 Year

    Full-time students finish in 1 year.

Career Outlook

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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, 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
    • 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 Course Title Credits Course Highlights
    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 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
    • 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 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

Total Credit Hours

17

*Cost is estimated based on recommended pathway credit hours. 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

Get the bigger picture

This certificate is just one possible way to study hospitality and culinary management. Get the bigger picture—degrees, credentials and extra options.

View the Hospitality and Culinary Management program overview

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