Baking and Pastry Arts (Certificate of Completion)
(60-65 credits)
Program Description
Combine your creativity and your passion to delight people with what you create. When you begin your culinary career in our Baking and Pastry Arts program, you’ll work closely with expert chefs in fully equipped, professional-grade kitchens to make delicious treats and baked goods.
You will spend almost every morning working through the fundamentals of baking and pastry arts in our fast-paced 3-quarter program. Learn about breads and biscuits, then move into cookies and Viennese-style baked goods like croissants and brioche. The program also covers pies and tarts, custards and mousses, cakes and tortes, and chocolates and confections.
The Baking and Pastry Arts at South Puget Sound Community College is designed to provide entry-level skills as a baker. Instruction is provided in structured lecture and lab environments, and practical hands-on experience is used.
Career Opportunities
Graduates will be prepared for entry-level employment as bakers or bakers’ assistants in free standing bakeries and pastry shops, grocery store bakeries, hotels, restaurants and institutions.
Program Information
Length of Program
The Baking and Pastry Arts Certificate is designed to be completed within one year, if basic skills and/or pre-college are complete.
Special Program Note
- A Thurston County Food Handler’s Permit must be acquired before entry into the program. Individuals without this permit will not be allowed to enter instructional kitchens or work areas.
- CAP 103 Sanitation is a Hybrid format which includes lecture, group discussion course which meets Monday through Thursday, in a classroom on the South Puget Sound Community College campus. The following are laboratory courses involving work in the instructional kitchens:
Course List Code Title Credits BPA 111 Yeast Breads 4 BPA 112 Quick Breads and Cakes 4 BPA 113 Cookies and Petits Fours 4 BPA 114 Pastry Techniques-Viennoiserie 4 BPA 115 Pies and Tarts 4 BPA 116 Custards and Mousses 4 BPA 118 Classical Cakes and Tortes 4 BPA 119 Bakery Operations 4 BPA 121 Chocolate and Confections 4 - All equipment, clothing, and supplies must be purchased prior to the first day of class. Exceptions based on financial need, will be considered on an individual basis in consultation with the instructional staff.
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Personal Hygiene Code: A personal hygiene and professional conduct code is in effect in college kitchens as follows: Hair must be neatly maintained, clean, and under control at all times. If a beard is worn, it must be closely trimmed.
Students may begin the Baking and Pastry Arts Program every quarter with permission of instructor.
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Required Supplies: All must be permanently marked with student ID# by indelible pen or engraver – engraver available in Food Service Department. All costs are estimated.
Kitchen Supplies
(list is subject to change, see program handbook for details)Immersion Thermometer $15
Microplane Zester $6
Pairing Knife $7
Chefs Knife $20
Bread Knife $15
Measuring Spoons (Set) $10
Digital Thermometer $5
Kitchen Shears $5
Vegetable Peeler $3
Food Safe Ruler $5
Required Clothing
Double Breasted Chef's Coat (2 each @ $24) $48
Cooks Check Pants (2 each @ $19) $38
Bib Aprons (2 each @ $5) $10
Closed Toe Black Leather Shoes $75
Chefs Hat - White $6
