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What will I learn?

In just two semesters, you’ll be coached on how to use your creativity to develop and sell upscale baked goods. You’ll also learn how to run the business side of a professional bakery while gaining hands-on experience in the College’s pastry shop.

Throughout your training you’ll rotate every two weeks through such baking stations as Pies and Tarts, Lean Yeast Breads, Viennoiserie, Whole Cakes, and so forth. At the mid-point of each semester, you’ll change the original, chef-assigned formulas in some fashion to reflect the changes in the season.

HMPB 233 Patisserie, taken in the fall, concentrates on more advanced pastry production and skills. Items you create in class will be sold in the Pastry Shop, open Thursday afternoons during the fall and spring semesters.

HMPB 257 Sugar Basics, taken in the spring, introduces you to confectionery work with chocolate, pastillage, croquant and sugar room amenities. You will learn how to temper chocolate for centerpiece work, pipe chocolate and royal icing, and cook, pull, blow and store the small sugar pieces commonly produced in a professional pastry shop.

Our practical certification gives you marketable skills beyond the pastry shelf, including how to:

  • Manage inventory and order quantities
  • Craft a menu
  • Market and display products
  • Hire and manage staff
  • Safely prepare and store food
  • Serve customers and drive sales
  • Analyze cost and determine profit

[Catalog] Pastry/Baking Certificate


You’ll learn how to use and develop new techniques 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. Plus, our program gives you the flexibility to work while you earn your certification.

You can join the Hospitality Management Club, which offers opportunities to network with other culinary students and gain exposure to local industry leaders.

This selective admission program starts every fall semester. You must successfully complete HMGT 120 Food Service Sanitation and HMGT 223 Fundamentals of Baking before being considered for the program. Completion of HMGT 240 Advanced Baking, HMGT 123 Production Kitchen I, and/or HMGT 248 Confectionary Arts could increase your chances of being accepted.

Our Hospitality Management Advisory Board provides expert advice on a variety of issues to ensure that students earning degrees or certificates from JCCC are prepared to enter the workforce and become immediately productive.

Kansas City Moms Blog 2019 named JCCC’s Pastry/Bakery program one of the Top 10 Bakeries of KC

“Everything is freshly made by students in the JCCC Pastry/Baking program … and is very affordable. But what’s cool is that proceeds from pastry sales support students in the program at JCCC.”

Attend classes in state-of-the-art Wylie Hospitality & Culinary Academy
Admission to this program requires department approval. See admission process

Your comprehensive education will prepare you to own a bakery or pastry shop or become a pastry chef or manager for a hotel, restaurant, country club or grocery store. Demand for pastry chefs also is growing in hospitals and other noncommercial settings as scratch baking increases.


Download the Pastry Baking Program Outlook (PDF) for employment projections and salary information.

Need help with career decisions? Visit the Career Development Center.

Money matters. JCCC is working hard to make tuition affordable for you.

Here’s what we offer:

Supplies and textbook costs vary depending on your classes.