Create the baked goods people love.

Make everyone’s life a little sweeter.

Bakers and pastry chefs create breads, pastries and desserts that taste as wonderful as they look. They combine the math and science of baking with imagination and creativity to create desserts, baked goods, and specialty sugars.

Discover Your
New Career

FAQ'S

  • What are my chances of getting a Baking and Pastry job when I graduate?

    The job placement rate for students who completed this Baking and Pastry certificate program in 2012-2013 is *%.

    * This institution is not currently required to calculate a job placement rate for program completers.

  • How long will it take me to complete this Baking and Pastry certificate program?

    The program is designed to take 15 months to complete. Of those that completed the program in 2012-2013, *% finished in 15 months.

    *Less than 10 students completed this program in 2012-13. The number who finished within the normal time has been withheld to preserve the confidentiality of the students.

  • What financing options are available to help me pay for this Baking and Pastry certificate program?

    Financing for this program may be available through grants, scholarships, loans (federal and private) and institutional financing plans. The median amount of debt for program graduates is shown below:

    • Federal loans: *
    • Private education loans: *
    • Institutional financing plan: *

    * Less than 10 graduates received loans. Median amounts are withheld to preserve the confidentiality of the loan recipients.

  • How much will the Baking and Pastry certificate program cost me?

    Tuition and fees: $17,775
    Books and supplies: $2,400

    Note: Housing is only available at the Flint, Muskegon and Owosso campuses. The estimated housing cost for this program is $3,600.

    The amounts shown above include costs for the entire program, assuming normal time to completion. Note that this information is subject to change.

Program Availability

Program availability varies by campus. Please contact the Admissions Department on your campus to learn more.

General Requirements

A general education core is required for all Associate and Bachelor degrees. All graduates must meet the general education requirements established by each academic program.

College Success Strategies (COL111A) or College Success Online (COL112) is required for all first-time freshmen and all online students enrolled in a certificate or degree program. This course will inform students of campus services, policies and procedures, and address learning styles and study strategies.

Many of the courses and programs at Baker College are offered in an online delivery format. See Online Programs. Contact your campus Academic / Administrative Office for details about online courses.

Getting Started

There's a lot you can learn about Baker College here on the Web, but talking with an admissions advisor will help you get a better understanding of everything we offer. Contact us to request more information, schedule a visit to the campus nearest you, or get started by applying online.

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Testimonial quote

[CIM] is designed to be just like it would be in the workplace... it gives a very realistic view of what the industry is like.

Jamie LeRoux
Food and Beverage Management
Baking and Pastry Certificate from the Culinary Institute of Michigan - a Division of Baker College

Baking and PastryCertificate

Create the baked goods people love.

Make everyone’s life a little sweeter.

Bakers and pastry chefs create breads, pastries and desserts that taste as wonderful as they look. They combine the math and science of baking with imagination and creativity to create desserts, baked goods, and specialty sugars.

Discover Your Future Baking and Pastry Career

Career Facts

$23,140

Median salary for Bakers

2%

Estimated employment increase by 2022

$60,549

Median salary for Bakery Managers

View citations
Overview

Baker’s one-year Baking and Pastry Arts program teaches you how to create confections and baked goods, preparing you for employment in pastry and bakery shops, restaurants, institutions, hotels, resorts, and commercial bakeries. 

Our curriculum combines classroom study, extensive hands-on training in our baking and pastry labs, and work experience. You learn how to develop and prepare breads, pies, pastries, cookies, petit fours, specialty breads and pastries, fruit bars, tortes, centerpieces, wedding cakes, and international desserts.

As a graduate, you will be prepared to begin your career in any one of a number of positions, such as assistant pastry chef, assistant baker, head baker, lead baker, wedding cake decorator or pastry chef.

Course Information

Baker’s one-year Baking and Pastry Arts program teaches you how to create confections and baked goods, preparing you for employment in pastry and bakery shops, restaurants, institutions, hotels, resorts, and commercial bakeries. 

Our curriculum combines classroom study, extensive hands-on training in our baking and pastry labs, and work experience. You learn how to develop and prepare breads, pies, pastries, cookies, petit fours, specialty breads and pastries, fruit bars, tortes, centerpieces, wedding cakes, and international desserts.

As a graduate, you will be prepared to begin your career in any one of a number of positions, such as assistant pastry chef, assistant baker, head baker, lead baker, wedding cake decorator or pastry chef.Baking and Pastry - Certificate

Requirements59 Hours
Course NumberCourse TitleCredit Hours
BPA 111
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6 Quarter Hours

Introduces students to the basic principles of baking. Through hands-on experience students learn the identification of bakery tools and equipment, proper weighing and scaling of ingredients, and basic mixing methods. Students will learn to prepare basic breads, doughs, and starters along with choux products and pies. This course lays a foundation for the more advanced techniques presented in later coursework.

Prerequisite(s):
C or better in CUL 100, C or better in CUL 115, C or better in CUL 131B.
Baking Techniques I6
BPA 112
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6 Quarter Hours

Continues from BPA 111 and focuses on the production and theory of baked goods such as flat breads, hard crusted breads, laminated doughs, puff pastry and specialty breads in a lab and lecture format. This course continues a foundation for the more advanced techniques presented in later coursework.

Corequisite(s):
BPA 111
Baking Techniques II6
BPA 151
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6 Quarter Hours

Introduces students to the basic techniques used in pastry production. Through extensive hands-on labs, students will focus on the preparations involved with cake batters, foams, mousses, fillings, meringues, buttercreams, and Bavarian creams. Students will also focus on assembly and decoration of European cakes, basic glazing and icing techniques, syrup preparation and shortdough applications.

Prerequisite(s):
BPA 112
Pastry Techniques I6
BPA 152
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6 Quarter Hours

Provides a focused, hands-on, comprehensive study of the techniques used in the production of International pastries, contemporary cakes, and restaurant cakes. Students will also utilize techniques in the design and layout of Charlottes and preparation of entremets and bombes.

Corequisite(s):
BPA 151
Pastry Techniques II6
BPA 153
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6 Quarter Hours

Expands on the concepts and skills from Pastry Techniques II, with a continuation of techniques used for further applications. Students will focus on the design and assembly of wedding cakes, showpiece cakes and special occasion cakes as well as the building methods and techniques used for showpiece cakes. Students will be introduced to the advanced skills used in sugar work, rolled, colored and formed gum paste, fondant and modeling chocolate pastes.

Prerequisite(s):
BPA 152
Pastry Techniques III6
BPA 251A
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6 Quarter Hours

Emphasizes preparing students in a working production environment. Students will focus on plated desserts for restaurant and banquet work, hot and cold desserts, trios, deconstructed desserts, samplers and ice creams. Students will develop proper plating and service selections, color, texture, height and focal point balance. Plate presentations of simple and complex desserts will be examined.

Prerequisite(s):
BPA 151, BPA 152
Cafe and Restaurant Production6
CUL 101
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2 Quarter Hours

Introduces students to the food service industry and program expectations. Students will discuss the social, historical, and cultural forces that have affected the food service industry. Responsible alcohol service will also be emphasized along with the certification testing (TIPs). Additionally, students will begin understanding the impact of sustainability measures in the food service industry. Minimum grade of 'C' or better is required.

Introduction to Food Service and Hospitality2
CUL 115A
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4 Quarter Hours

Focuses on the math skills needed to calculate percentages, ratios, the metric system, conversion factors, yield tests, recipe conversion and recipe costing as they relate to the food service industry. Students will develop projections and analyze costs in yield tests and recipe pre-costing.

Culinary Math4
CUL 131B
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2 Quarter Hours

Introduces students to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. This course utilizes the National Restaurant Association ServSafe® materials, prepares for and culminates with the administration of the National Restaurant Association ServSafe® Certification examination.

Food Safety2
CUL 141
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2 Quarter Hours

Examines the basic concepts and principles of nutrition. In this course, students learn about basic nutrients, food labeling, nutritional principles, current issues in nutrition, and the application of nutritional principles to menu development. Students will also be involved in writing and nutritional analysis of recipes.

Corequisite(s):
CUL 131B.
Nutrition2
ENG 101
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4 Quarter Hours

Emphasizes academic writing by reading and thinking critically to strengthen essential communication skills through the use of the writing process. Various assignments focus on summary and response, analysis, and informative writing. Research practices and research writing in APA style are essential to the course.

Prerequisite(s):
ENG 091 or satisfies developmental writing or placement exam, ENG 098B or satisfies developmental reading or placement exam.
Composition I4
FBM 221
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4 Quarter Hours

Introduces students to all aspects of menu development. Students will develop menus start to finish, including, analyzing a business, creating a concept that is appropriate to a theme of a restaurant, and developing a menu appropriate to the theme. Students will utilize industry specific mathematics to cost out menus, and analyze existing menus. Students will learn to analyze a balanced menu based on food cost, labor cost, operating expenses, and extensive market research.

Prerequisite(s):
C or better in CUL 115, C or better in CUL 131B.
Menu Planning and Analysis4
MTH 108
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4 Quarter Hours

Solves contemporary, real-world problems by mathematical reasoning utilizing concepts from algebra, finance, and statistics. Key topics include personal finance, mathematical models, functions and relations, dimensional analysis, statistical reasoning, and Euclidean geometry. This class focuses on quantitative literacy and the application of the above concepts in a variety of professional disciplines.

Prerequisite(s):
MTH 099E or satisfies developmental pre-algebra or placement exam.
College Mathematics I: Reasoning and Application4
WRK 291B
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1 Quarter Hours

Covers all phases of securing employment in a required seminar. Major topics include resume preparation, interview strategy, job application, job search action planning, personal appearance, and coordination of the graduate's employment search activity with the College Career Services Office. Students in degree programs may complete the seminar requirement any time during their final two quarters. Certificate students should attend in their last quarter.

Prerequisite(s):
Sophomore status.
Professional Career Strategies1

Quarter Hours Required for Graduation: 59

Program Description

This programs trains and prepares graduates for pastry chef and other bakery supervisory positions. People with baking and pastry skills are employed in retail bakeries, fine dining restaurants, pastry and bakery shops, commercial baking operations, country clubs, and hotel and resort bake shops, where they utilize their experiences to artfully prepare baked goods, specialty breads and pastries, cookies, petite fours, wedding cakes, specialty sugar and chocolate showpieces. This program also prepares graduates to skillfully manage the respective operations as well as prepare them for leadership roles in the bakeshop and in the special knowledge and techniques used in professional baking and pastry outlets. Typical duties include production of pastries, staff selection and training, purchasing, inventory control, item costing and overall bakeshop management. Instruction is provided through a combination of classroom, hands-on laboratory, and internship education experience.

Accreditation

The Baker College of Muskegon Baking and Pastry program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).

Accredited by The Higher Learning Commission / 230 South LaSalle St., Suite 7-500, Chicago, IL 60604-1411 / 800-621-7440 / www.ncahlc.org

Baker College is an Academic Quality Improvement Program (AQIP) participant.

Gainful Employment Disclosure

Click here to view more information about this certificate program, including graduation rates, the median debt of students who completed the programs, and other important information.

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FAQ's

  • What are my chances of getting a Baking and Pastry job when I graduate?

    The job placement rate for students who completed this Baking and Pastry certificate program in 2012-2013 is *%.

    * This institution is not currently required to calculate a job placement rate for program completers.

  • How long will it take me to complete this Baking and Pastry certificate program?

    The program is designed to take 15 months to complete. Of those that completed the program in 2012-2013, *% finished in 15 months.

    *Less than 10 students completed this program in 2012-13. The number who finished within the normal time has been withheld to preserve the confidentiality of the students.

  • What financing options are available to help me pay for this Baking and Pastry certificate program?

    Financing for this program may be available through grants, scholarships, loans (federal and private) and institutional financing plans. The median amount of debt for program graduates is shown below:

    • Federal loans: *
    • Private education loans: *
    • Institutional financing plan: *

    * Less than 10 graduates received loans. Median amounts are withheld to preserve the confidentiality of the loan recipients.

  • How much will the Baking and Pastry certificate program cost me?

    Tuition and fees: $17,775
    Books and supplies: $2,400

    Note: Housing is only available at the Flint, Muskegon and Owosso campuses. The estimated housing cost for this program is $3,600.

    The amounts shown above include costs for the entire program, assuming normal time to completion. Note that this information is subject to change.

Testimonial quote

[CIM] is designed to be just like it would be in the workplace... it gives a very realistic view of what the industry is like.

Jamie LeRoux
Food and Beverage Management