Pastry Arts

Pastry Arts - Certificate

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.

Employment Information

Data are provided on a program (not credential) level

75% BTC graduate placement rate¹

$28,621 starting annual wage²
$33,862 average annual wage²
$39,936 potential annual wage²

Employment and Wage Data Sources

¹Employment data come from the Washington State Board for Community and Technical Colleges (SBCTC) and reflect WA/OR employment for students enrolled at BTC between 2016-17 and 2018-19. Students are included in the employment rate if they left with a credential. Rates are not shown for programs with fewer than 10 students meeting the above criteria.

²Wage data come from Washington State Employment Security Department (ESD) 2020 Occupational Employment and Wage Estimates (Washington State wage) and reflect 2015-2018 employment. Wage data represent occupations that BTC faculty have identified as the most relevant career paths for program graduates. Note that these wages reflect employees with varying educational levels/credentials. For cases in which multiple occupations have been identified by faculty, a weighted percentile is calculated using each occupation’s percentile wage and employment size estimate. Wages are not shown for programs for which occupations do not meet the ESD’s minimum thresholds for publishing. If the program has wage data from the Washington SBCTC that involves shift work, these ESD wages reflect the same number of hours used in the annual wage calculation. Starting wage = 25th percentile, median wage = 50^th percentile, wage potential = 75th percentile.

Estimated Program Costs

Tuition Fees and Rates

Entry Information

When Can I Start?

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 a grade of C- will be the minimum passing grade for all Pastry certificate courses.

What are the Minimum Entry Requirements?

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.

What are My Next Steps?

1. Apply to BTC and Financial Aid
2. Assess Your Starting Point
3. Advising & Registration
4. Prepare to Attend

Classes

Total Program Credits: 40

Quarter 1
CUL 101 Basic Cuisine Foundation 6 CR
This course focuses on basic foundation cooking techniques utilized in the culinary industry. Study topics include basic mise en place skills; vegetable cutting and preparation techniques; basic stocks sauces and starches; fabrication of chicken and classic cooking methods. Students will create healthy organic thirty minute meals utilizing local products. Students will use the internet to conduct research use Microsoft Word and PowerPoint to create assignments/presentations and are required to submit work electronically. Prerequisites: Program admission or instructor permission.
Future Offerings:
Fall 2022
09/20/2022-12/09/2022 Th 8:00 AM-9:00 AM Stacey Coates
09/20/2022-12/09/2022 F 9:00 AM-3:30 PM Stacey Coates
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
CUL 110 Sanitation & Safety 2 CR
This course provides students with an understanding of the principles and practices of sanitation in order to maintain a safe and healthy environment for the consumer in the food service industry. Laws and regulations related to current FDA food code and adherence to them in the food service operation are addressed. Successful completion of online Managerial Certification testing is required for this program. Students will use the internet to research, use Microsoft Word to create assignments and are required to submit work electronically.
Future Offerings:
Fall 2022
09/20/2022-12/09/2022 M 9:00 AM-11:00 AM Nicole Carter
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
PST 101 Pastry & Baking Orientation 3 CR
This course provides a history of the baking and pastry profession, and introduces the student to the broad spectrum of hospitality/foodservice organizations and career opportunities. Topics include: the baking profession, basic professional skills, bakeshop math, baking and pastry equipment, ingredients, mise en place, plan writing, baking principles, kitchen orientation, and observing bakery or retail baking establishments. Students will conduct informational interviews and explore career opportunities in the pastry industry. Students will use the internet to research, use Microsoft Word and PowerPoint to create assignments/presentations and are required to submit work electronically.
Future Offerings:
Fall 2022
09/20/2022-12/09/2022 M 12:00 PM-3:00 PM Stacey Coates
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
PST 200 Introduction to Commercial Baking 5 CR
This course provides an introduction to baking and pastry techniques for use in a commercial kitchen. Students will gain an understanding of pastry ingredients and their functions; learn correct baking and frying methods create a variety of baked goods; exercise accurate assessment of finishing decorations; and practice safety and sanitation procedures. Students will use the internet to conduct research use Microsoft Word and PowerPoint to create assignments/presentations and are required to submit work electronically. Prerequisite: PST 101
Future Offerings:
Fall 2022
09/20/2022-12/09/2022 W 8:00 AM-10:00 AM Stacey Coates
09/20/2022-12/09/2022 W 10:00 AM-12:00 PM Stacey Coates
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
Quarter 2
CUL 126 Pastry Skill Development I 6 CR
This course covers mixing and production methods for Cookies, Quick Breads, Short Doughs, Tart doughs, Éclair Paste, Strudel and Phyllo Doughs and Baked Meringues. Students will study ingredients and their functions, learn correct baking methods, exercise accurate assessment of products, and practice safety and sanitation procedures. In addition, this course provides the students with the principles and preparation of pies, custards, puddings, mousses, soufflés, frozen and fruit desserts, and an introduction of baking for special diets. Students will use the internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.
CUL 142 Nutrition 2 CR
This course provides students with an introduction to nutrition, cultural food pyramids including nutritive value of foods, factors influencing body food requirements, their importance in promoting health and preventing disease, and the body processes and their relation to total nutrition. We will examine nutritional requirements throughout the human life cycle with attention to retaining nutritive values through the cooking process.
Future Offerings:
Winter 2023
01/04/2023-03/24/2023 M 9:00 AM-11:00 AM Stacey Coates
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.

CUL 146

Pastry Skill Development II

7 CR

This course covers beginning and intermediate bread baking. Students will be introduced to the terms and techniques of bread production by making direct and indirect bread dough. Proper mixing, fermentation, shaping, proofing and baking of assorted breads will be the focus of this course. Basic bread production, laminated and rich yeast dough will be studied and prepared. Students will study bread ingredients and their function; learn correct baking methods and lamination procedures; exercise accurate assessment of dough; and practice safety and sanitation procedures. This course also provides a study in the elements of mixing, baking, assembling and decorating simple cakes; introduction to specialty cakes; simple to complex dessert presentation; introduction to chocolate and sugar techniques; and classic and molded chocolate truffles.

Future Offerings:

Spring 2022
	04/05/2022-06/23/2022	M	12:00 PM-2:00 PM	Stacey Coates
	04/05/2022-06/23/2022	Th	8:00 AM-2:00 PM	Stacey Coates
Winter 2023
	01/04/2023-03/24/2023	Th	8:00 AM-10:00 AM	Stacey Coates
	01/04/2023-03/24/2023	Th	10:00 AM-2:30 PM	Stacey Coates

Icon Key

Online Asynchronous
Online Synchronous
Hybrid Asynchronous
Hybrid Synchronous
Face-to-Face
Self-Support

Definitions
Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.

Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.

Synchronous - Online class meetings are scheduled to occur in real time.
Asynchronous - No required online class meetings are scheduled.

Note: All modalities include regular coursework due dates and require class participation.

Quarter 3
PST 220 Advanced Artisan & Decorative Breads 3 CR
This course provides an advanced study in the art and craft of bread making. Topics include pertinent formulas and techniques associated with naturally leavened loaves, sponge and straight dough methods, hearth breads, bagels, flatbreads, decorative breads, and other breads utilizing a variety of grains. Upon completion students should be able to prepare artisan and decorative breads that meet or exceed the expectations of restaurant end retail publics. Students will use the internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.
Future Offerings:
Spring 2023
04/05/2023-06/23/2023 T 8:00 AM-9:00 AM Stacey Coates
04/05/2023-06/23/2023 T 9:00 AM-1:30 PM Stacey Coates
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
PST 222 Chocolate/Sugar Confections & Intro to Basic Showpieces 3 CR
Students learn about chocolate and sugar and its use in the pastry world. This course will cover an assortment of chocolate and sugar convections, pastillage as a medium for showpieces, provide an introduction to chocolate showpieces, modeling chocolate, and sugar showpieces using pouring, pulling, and blowing techniques. Students will use the internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.
Future Offerings:
Spring 2023
04/05/2023-06/23/2023 W 8:00 AM-9:00 AM Stacey Coates
04/05/2023-06/23/2023 W 8:00 AM-9:00 AM Stacey Coates
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
PST 224 Specialty Cakes I 5 CR
This course covers an introduction in the design and decoration of wedding cakes and other specialty cakes. Topics include baking, filling and assembling cakes; cake design; finishing techniques utilizing gum paste, fondant, and royal icing; and advanced piping skills.
Future Offerings:
Spring 2023
04/05/2023-06/23/2023 M 8:00 AM-10:00 AM Stacey Coates
04/05/2023-06/23/2023 M 10:00 AM-4:00 PM Stacey Coates
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.

Program Outcomes

After successfully completing this program, students will be able to:

Conform and comply with health standards based on US Food and Drug Administration, Washington State, and local health department sanitation and hygiene codes and laws.
Demonstrate proficiency in the use of baking and pastry industry specific equipment.
Apply basic cuisine fundamental skills.
Demonstrate basic measuring, conversions, food costing, and yield management practices.
Analyze the functions of ingredients used in producing baked goods and pastries.
Produce a variety of classical and contemporary breads, pastry items, and desserts, with the ability to correctly evaluate finished products for texture, color, palatability, shape and doneness.
Demonstrate advanced skills with sour dough breads, and bread art, chocolate and sugar art, and specialty cakes.
Utilize fundamental techniques creatively to modify standard recipes and formulate new recipes.

Employment Outlook

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.

Fall 2022
	09/20/2022-12/09/2022	Th	8:00 AM-9:00 AM	Stacey Coates
	09/20/2022-12/09/2022	F	9:00 AM-3:30 PM	Stacey Coates

Fall 2022
	09/20/2022-12/09/2022	M	9:00 AM-11:00 AM	Nicole Carter

Fall 2022
	09/20/2022-12/09/2022	M	12:00 PM-3:00 PM	Stacey Coates

Spring 2023
	04/05/2023-06/23/2023	T	8:00 AM-9:00 AM	Stacey Coates
	04/05/2023-06/23/2023	T	9:00 AM-1:30 PM	Stacey Coates

Pastry Arts

Pastry Arts

Pastry Arts - Certificate

Employment Information

Estimated Program Costs

Entry Information

When Can I Start?

What are the Minimum Entry Requirements?

What are My Next Steps?

Classes

Total Program Credits: 40

Quarter 1

Quarter 2

Quarter 3

Program Outcomes

Employment Outlook

Faculty & Support

Stacey Coates