Pastry Chef Assistant Certificate

Present sophisticated treats

With smaller class sizes, a student-managed restaurant and strong community partnerships, get ahead in your career in as little as a year with your pastry chef assistant certificate. The expertise you develop in this program gives you field-specific skills, including:

professionalism and teamwork
baking techniques and procedures
flavor profiles
functions of ingredients
reading recipes and creating desserts/plates

Whether you want to work in a cafe, restaurant or hotel, these courses prepare you for your future in baking and pastry. This certificate builds on the baking and pastry assistant certificate and provides students with advanced level baking and pastry skills. Give attention to recipe costs while making European torte, chocolate work and frozen desserts in our student-managed restaurant, Prairie at Brae Loch.

What can you do with a Pastry Chef Assistant Certificate?

With a pastry chef assistant certificate, you can begin or advance your career. If you’re just starting out, begin in an entry-level role, then advance from lead to possibly chef or manager.

Many of our students have become supervisors and managers within a short time after graduation.

Start right away with your certificate in roles such as:

baker
pastry cook
assistant baker

With additional education or experience, you can become:

assistant pastry chef
bakery manager
food stylist

Highlights

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.
Financial Aid/Scholarships Available

Based on need and/or achievement. Explore ways to pay for college.
Prairie at Brae Loch

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

Earn and learn as you go with stackable credentials.

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
  
  $30,954
  
  Median
  
  $37,825
  
  Senior-Level
  
  $49,776
  
  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
  
  $14.87
  
  Median
  
  $18.18
  
  Senior-Level
  
  $23.92
  
  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
  
  $33,564
  
  Median
  
  $61,747
  
  Senior-Level
  
  $103,071
  
  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
  
  $16.13
  
  Median
  
  $29.68
  
  Senior-Level
  
  $49.55
  
  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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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.

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
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
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 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

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 options: Students can choose other baking and pastry electives instead of HCM 176.

Course Code	Course Title	Credits
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 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
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 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 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 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 options: Students can choose other baking and pastry electives instead of HCM 177 and HCM 179.

Total Credit Hours

31

*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.

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

Yes! Prairie at Brae Loch is a CLC student-managed restaurant located at Brae Loch Golf Club near the Grayslake Campus. Here, you can practice all facets of running a restaurant in newly renovated, top-of-the-line kitchens.
The restaurant provides upscale dining at affordable prices to the local community, thanks to a 20-year agreement between CLC and the Lake County Forest Preserves.
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
Absolutely! Work toward your A.A.S. degree by stacking the Pastry Chef Assistant certificate with other 2-semester hospitality certificates:
Talk to your Academic Success Advisor, who can help you develop a plan to achieve your academic goal.
The estimated cost of this program appears at the top of this web page, under the program title.
The cost is based on recommended pathway credit hours. It includes in-district tuition and fees, such as for books and materials. It does not factor in financial aid (grants, loans, scholarships) that you may receive.
View current tuition and fees
Some courses in this program are subject to variable tuition and course fees because they provide specialized experiences, instruction or technology/equipment.
View courses with variable tuition and fees
Many opportunities exist at CLC to get financial assistance. Learn more about Cost of Attendance.

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Present sophisticated treats

What can you do with a Pastry Chef Assistant Certificate?

Highlights

Career Certificate

Program Length: 1 Year

Financial Aid/Scholarships Available

Prairie at Brae Loch

Stackable Credentials

Career Outlook

Bakers

Salary Levels

Top entry-level education

Chefs and Head Cooks

Salary Levels

Top entry-level education

Need help?

Recommended Pathway

Icon Key

Semester 1 10 Credits

Semester 2 10 Credits

Semester 3 11 Credits

Total Credit Hours

Hospitality and Culinary Management at CLC

Get the bigger picture

Frequently asked questions

Will I be able to practice my skills in an actual restaurant?

Do I have to know how to bake?

Can I stack this with other certificates?

How much does this program cost?

Take the next step...

Be debt-free at CLC

Request info

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