Note: This certificate is not accepting new students.
If you want a sweet career, then Bellingham Technical College's Pastry certificate might be for you. BTC's three-quarter Pastry Arts Certificate provides training for students seeking entry into or career advancement in the pastry arts job market. This program trains students to serve as professional bakers, pastry arts chefs, and pastry specialists in restaurants or other commercial baking establishments.
Students already working in the culinary arts field can select a study path that will expand their pastry skills and further their employment potential in the food service industry. The Pastry Arts certificate is designed to provide hands-on training that will prepare students for careers in pastry arts.
The Culinary Arts Program is accredited by the Accrediting Commission of the American Culinary Federation Foundation.
Data are provided on a program (not credential) level
75% BTC graduate placement rate1
$30,048 starting annual wage2
$36,587 average annual wage2
$43,077 potential annual wage2
BTC Culinary Arts graduation rates: The graduation rate reflects the percentage of students starting in the Culinary Arts program who receive a Culinary Arts degree within three years.
The program typically starts in Fall Quarter on a space available basis. A new cohort is starting in Fall 2022.
A cumulative GPA of 2.0 or greater and minimum grade of C-/1.7 for the culinary program classes.
Admissions application and assessment testing in Reading, Math and Writing is required. Your score on the test and/or your previous transcripts will determine where you begin your course sequence. Contact Admissions at 360.752.8345 or at admissions@btc.edu for assistance with academic planning.
CUL 101 | Basic Cuisine Foundation | 6 CR |
CUL 110 | Sanitation & Safety | 2 CR |
PST 101 | Pastry & Baking Orientation | 3 CR |
PST 200 | Introduction to Commercial Baking | 5 CR |
CUL 126 | Pastry Skill Development I | 6 CR |
CUL 142 | Nutrition | 2 CR |
CUL 146 | Pastry Skill Development II | 7 CR |
PST 220 | Advanced Artisan & Decorative Breads | 3 CR |
PST 222 | Chocolate/Sugar Confections & Intro to Basic Showpieces | 3 CR |
PST 224 | Specialty Cakes I | 5 CR |
After successfully completing this program, students will be able to:
With the added skills students are able to work as professional bakers, pastry arts chefs, and pastry specialists in restaurants or other commercial baking establishments.
Students already working in the culinary arts field can select a study path that will expand their pastry skills and further their employment potential in the food service industry.