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Become a Successful Pastry Cook or Baker 

By pursuing the associate in applied science (AAS) degree in baking and pastry arts, you'll gain the theoretical and practical knowledge for a successful career in pastry arts.

The program covers baking theory, pastry production, cake decoration and specialized areas such as artisan bread, frozen desserts and chocolate candies. The capstone course offers real-world simulation and prepares you for the Certified Pastry Culinarian certification.

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What is Baking and Pastry Arts at St. Louis Community College?

Baking and pastry arts refer to the culinary discipline focused on the preparation and artistry of baked goods, pastries and desserts. It involves mastering techniques for creating bread, cakes, cookies, pastries and various sweet treats, while emphasizing presentation and flavor combinations. 

Hands-On Learning With Seasoned Faculty

With a focus on bakery prep and bakeshop staples, this program features a heavy emphasis on basic and advanced food preparation, while also ensuring a solid background in the managerial aspects of the industry.

You'll learn in a kitchen laboratory classroom furnished with the latest technology and quality industry equipment. The hands-on production coursework will bolster traditional lecture classroom learning, which focuses on both general education and hospitality-specific topics.

The final course, baking and pastry arts capstone, will give you a real-world simulation of what to expect upon graduation. This course will also prepare you for the Certified Pastry Culinarian certification exam through the American Culinary Federation.


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What Can You Do with a Baking and Pastry Arts Associate Degree?

With a baking and pastry arts associates degree, you can pursue a career as a pastry chef, baker or bakery manager in various establishments, such as hotels, restaurants, bakeries and resorts.

You'll also gain the following industry-recognized credentials upon completion of the degree program, making you a stand-out candidate for many positions.

  • American Culinary Federation Certified Pastry Culinarian certification (CPC) 
  • Retail Bakers of America Certified Journey Baker certification (CJB) 
  • National Restaurant Association ServSafe Food Protection Manager certificate 

AAS in Baking and Pastry Arts

  • Degree offered: Associate in applied science
  • Locations: Forest Park
  • Hours to complete: 65
  • Program contact name: Ellen Piazza
  • Program contact email: epiazza@stlcc.edu

Tuition for district residents is $122 per credit hour for in-district students. Find out more about our straightforward and low-cost tuition structure.


This program is accredited by the American Culinary Federation Education Foundation (ACFEF) Accrediting Commission.

Upon completion, you will receive the Certified Pastry Culinarian® (CPC) certification. The CPC is granted by the American Culinary Foundation (ACF), which operates the most comprehensive certification program for chefs in the United States. 

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Why You Should Choose STLCC's Baking and Pastry Arts Program

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Highly Ranked

STLCC's Baking and Pastry Arts program is ranked #9 in the United States by Best Choice Schools.

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Successful Alumni

Multiple students, graduates and faculty have been featured in television cooking shows on Food Network, TLC and Netflix.

Students in a lunchroom

Competitive Credentials

Industry credentials of Certified Pastry Culinarian and Certified Journey Baker provide graduates preferential opportunities in high-wage jobs.

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Healthy Job Market

The hospitality industry is the third-largest employer in the St. Louis Metropolitan area.

Come as you are. See what you become.

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