In two semesters, you gain delicious knowledge and artful skills to succeed in the pastry and baking industry.
Interactive coursework using professional grade equipment
Learn the skills and techniques of seasoned pastry chefs alongside the business and management aspect of the trade:
- Learn to craft pastries, cakes, tarts, breads, and other delectable treats on the same state-of-the-art equipment—such as double-speed ovens that inject steam, blast chillers and silicone cake molds—used in top bakeries.
- Master the marketing and display of professional pastry products.
- Understand the business fundamentals of running a pastry shop, including managing inventory, ordering quantities, analyzing cost, and determining profit.
- Craft a menu that drives sales.
- Develop the skillset to hire and manage staff.
- Understand kitchen facilities design and management, including safety and sanitation.
Sharpen your skills in the 36,000-square-foot Wylie Hospitality and Culinary Academy
Learn how to run the business side of a professional bakery in the College’s popular pastry shop.
Rotate every two weeks through baking stations, such as Pies and Tarts, Lean Yeast Breads, Viennoiserie, and Whole Cakes. During each semester, you will get the chance to modify the original, chef-assigned recipes to reflect the changes in the season.
Pastry and Baking program admission requirements
The Pastry and Baking program is a selective admission program. A maximum of 16 students are admitted per year, meaning classes are small and students receive individualized instruction.
To qualify for application to the program, you must have completed (with a grade of C or higher) or be currently enrolled in the three prerequisite courses.
Learn about all the admission requirements and selection criteria
Electives
In order to complete the credit hours required for the program, you must choose from a list of five electives.
| Course | Credit hours |
Prerequisites |
| ENTR 142 Business Plan | 3 | No prerequisites |
| HMPB 271 Artisan Bread and Viennoiserie | 4 | HMGT 120, HMGT 123, HMGT 180 |
| HMPB 272 Entremets and Plated Desserts | 4 | HMGT 120, HMGT 123, HMGT 180 |
| HMPB 273 Special Dietary Needs Baking | 4 | HMGT 120, HMGT 123, HMGT 180 |
| HMPB 274 Occasion and Wedding cakes | 4 | HMGT 120, HMGT 123, HMGT 180 |
If you're interested in an entrepreneurial route, you are encouraged to register for ENTR 142.
Regardless of the elective, ite must be completed by the end of the spring semester to complete the Pastry/Baking Certificate program. If you have completed one of courses previously, you will have already fulfilled that requirement.
Because of this change and other WHCA program changes, the Pastry Baking Certificate program will be scheduled on Thursday and Friday for both semesters of the program. The contact hours for the spring semester will be abbreviated slightly to reflect these changes as well.
Opportunities in commercial and noncommercial settings
Open your own bakery or pastry shop. Or become a pastry chef or manager for a hotel, restaurant, or grocery store. No matter what path you take, jobs in pastry and baking are in high demand.
Join the Hospitality Management Club and network with other culinary students and local industry leaders.
Gain expert advice from our Hospitality Management Advisory Committee. Learn from the pros on a variety of issues, ensuring that you are prepared to enter the workforce and become immediately productive.
Need help with homework? No problem!
The JCCC Academic Resource Center offers free tutoring in almost any subject. Get one-on-one attention and feedback to help you succeed.
JCCC's Pastry Baking Certificate is fully accredited by the American Culinary Federation. You will learn the same tricks and techniques that professional bakers and pastry chefs use.
Contact info:
Pastry/Baking Program
Phone: 913-469-3613
Location: WHCA 103 K
Email: dfraase@jccc.edu
