Baking and Pastry Assistant - Career Certificate

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

Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.
- Salary Levels
  
  Take a look at the average annual or hourly earnings for this career in Lake and Cook Counties.
  
  Entry-Level
  
  $27,318
  
  Median
  
  $33,308
  
  Senior-Level
  
  $48,067
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
  
  Entry-Level
  
  $13.13
  
  Median
  
  $16.01
  
  Senior-Level
  
  $23.10
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
- Top entry-level education
  
  Here’s a quick look at the most common degree levels people have in this career.
  
  High school diploma or less
  
  82.47%
  
  Certificate
  
  8.06%
  
  Some college
  
  9.47%
  
  Lightcast educational attainment levels are the educational attainment percentage breakdown for a career (e.g. the percentage of people in the career who hold a bachelor degree vs. an associate degree).
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
- Salary Levels
  
  Take a look at the average annual or hourly earnings for this career in Lake and Cook Counties.
  
  Entry-Level
  
  $33,924
  
  Median
  
  $58,557
  
  Senior-Level
  
  $112,357
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
  
  Entry-Level
  
  $16.31
  
  Median
  
  $28.14
  
  Senior-Level
  
  $54.01
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
- Top entry-level education
  
  Here’s a quick look at the most common degree levels people have in this career.
  
  High school diploma or less
  
  13.8%
  
  Certificate
  
  17.24%
  
  Some college
  
  3.45%
  
  Associate Degree
  
  51.72%
  
  Bachelor's Degree
  
  13.79%
  
  Lightcast educational attainment levels are the educational attainment percentage breakdown for a career (e.g. the percentage of people in the career who hold a bachelor degree vs. an associate degree).

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Your CCN guides you through the admission process, helps you choose your academic program, enroll in classes and connect you with resources.

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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.

View program in catalog

Icon Key

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

Course Code	Course Title	Credits
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 Highlights
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 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 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 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

Total Credit Hours

17

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

Frequently asked questions

Absolutely! The baking and pastry assistant certificate is stackable with the A.A.S. in baking and pastry arts and 2-semester certificates in hospitality, such as:
You should understand a few basics, but the certificate has coursework designed to give you skills in baking and pastry-making. In the lab classes, you create baked goods and pastries, learn to present products and master time management and organization.

Your instructor teaches recipes and procedures to help you develop in-demand skills through:
- lectures
- group and individual projects
- guest speakers
- field trips
- in-person discussions
- hands-on labs
Yes! Prairie at Brae Loch is a CLC student-managed restaurant relocating to Brae Loch Golf Club thanks to a recent 20-year agreement between CLC and the Lake County Forest Preserves. At Prairie at Brae Loch, you can practice all facets of running a restaurant in newly renovated, top-of-the-line kitchens.
Once Prairie at Brae Loch reopens, this agreement also provides upscale dining at affordable prices to the local community at the golf course snack shop during golf season May 1 through Oct. 31.
The baking and pastry assistant certificate is 17 credit hours and takes an average of two semesters to complete. Your coursework includes ServSafe: Food Service Sanitation course that covers safe food preparation and service. The ServSafe Food Protection Manager Certification Examination is accredited by the American National Standards Institute (ANSI) and re-certification is every 5 years.
Your classes include:
- Introduction to Hospitality Industry
- Patisserie II
- Hospitality Supervision
Learn how to use recipes to prepare—and supervise the preparation of—a variety of breads and pastries, including quick breads, yeast breads and pies.

*Cost includes tuition and other fees, including books and materials before financial aid is applied, such as grants, loans or scholarships. There are many opportunities for financial assistance at CLC. Learn more about Cost of Attendance.

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Baking and Pastry Assistant Certificate

Learn pastry basics

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

Highlights

Stackable Credentials

Financial Aid/Scholarships Available

Career Certificate

Program Length: 1 Year

Career Outlook

Bakers

Salary Levels

Top entry-level education

Chefs and Head Cooks