Baking and Pastry Arts

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Baking and Pastry Arts

Associate in Applied Science (AAS)

Offered through Business, Management and Technology

@ Forest Park

This program will allow students to gain the necessary theoretical and practical knowledge to become a successful pastry professional. Concepts of baking theory and nutrition; bread, rolls, and bakeries; production pastry techniques; and cake production and decoration will lay the foundation for essential pastry-related skills. Advanced classes in artisan and decorative bread; ice cream and frozen desserts; chocolates and pralines; contemporary plated desserts; and showpieces and confectionary art will allow specialized training in specific areas of concentration for the aspiring pastry chef. The final course, Baking and Pastry Arts Capstone, will give the student a real-world simulation of what to expect upon graduation.

Required Courses

The recommended academic plan blends general education requirements with options for areas of concentration to ensure students get the most out of their certificate or degree. 

Program Coordinator

Casey Shiller

Email

cshiller@stlcc.edu

Phone

314-644-9069

American Culinary Foundation (ACF) logo

Students receive their Certified Pastry Culinarian ® certification upon graduation. The CPC is granted by the American Culinary Foundation (ACF) which operates the most comprehensive certification program for chefs in the United States.

ACFEF-Accredited: Awarded by the American Culinary Federation Education Foundation Accrediting Commission.

An “Exemplary Program”: Symbolizing the highest educational standards recognized by ACFEFAC.

Hands-on: With a focus on bakery prep and bakeshop staples, the program features a heavy emphasis on food preparation — from basic to advanced — combined with a solid background in the managerial aspects of the industry.

Sit in on a class: We welcome prospective students to visit campus and even sit in on a class.

Online: In this program more than a third of your credits can be taken online.

Faculty: STLCC professors are seasoned pros, having served at the executive level in the hospitality industry.
 

Students

More than one million students have attended STLCC. It’s the largest institute of higher education in the region and the second largest in Missouri.

Faculty

STLCC professors are seasoned pros, having served at the executive level in the hospitality industry.

Certified Graduates

Students receive their Certified Pastry Culinarian ® certification upon graduation. The CPC is granted by the American Culinary Foundation (ACF) which operates the most comprehensive certification program for chefs in the United States.

 

Hands-on Learning

With a focus on bakery prep and bakeshop staples, the program features a heavy emphasis on food preparation — from basic to advanced — combined with a solid background in the managerial aspects of the industry.

Cost of Attendance

For more information on cost of attendance visit MoSCORES.

Program Career and Salary Information

Pursuant to Missouri HB 1606 (2018), information regarding the number of credit hours, program length, employment rate, wage data, and graduates employed in careers related to their program of study at St. Louis Community College can be found at https://scorecard.mo.gov/scorecard/. Search using School / Program “St. Louis Community College” and choose the degree or credential type of interest.

The following limitations to the data apply - Information provided is based on the most recent cohorts available. Typically, most recent cohorts for wage and completion data are six years prior to the current academic year. Time to complete a program of study varies depending on the number of credit hours students earn per semester.

Contact Us

Hours for all campuses: Monday–Thursday 8 a.m.–7 p.m., Friday 9 a.m.–4:30 p.m.
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