Pastry Arts

Pastry Arts - Certificate

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.

Employment Information

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.

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 2017-18 and 2019-20. 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.

²Whatcom County and WA State wage data come from Washington State Employment Security Department (ESD) 2021 Occupational Employment and Wage Estimates and reflect 2018-21 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 = 50th 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 minimum grade of C-/1.7 for the culinary program classes.

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: 41-44

Current Students: Learn how to use this page to register for classes
You are now able to sign up for classes in ctcLink using the class list below. It requires certain steps to work smoothly. Please read and follow the instructions:
Once at the beginning of each session:
- Follow the link below which will open the ctcLink login screen in a new browser tab
- In the new tab login to ctcLink
- Return back to this tab
These steps log you into ctcLink and keep you logged in until you log out manually or close your browser. If you or a public computer it is good security practice to logout and close all browser windows when you are done.
Proceed to ctcLink login in new window
For each class:
- Click on the name of the class below to show future offerings
- Click the 'Find in ctcLink' button below the class you wish to find. (Button will only show if registration is open.)
- A new tab with the ctcLink Class Search tool will open
- Without changing any of the filter options, click the 'Search' button
- Only the specific class you selected will show. If logged in following the steps above, you will be able to register for the class.

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.
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.
Prerequisites:
ACCUPLACER Arithmetic (230) or higher OR completion of ABE 050 with a C or higher, AND ACCUPLACER Reading (247) or higher OR RDG 085 with a C or higher, AND ACCUPLACER Writing (245) or higher OR ENGL 092 with a C or higher.
Current & Future Offerings:
Fall 2023
09/20/2023-12/08/2023 T 1:00 PM-3:00 PM Carter
Find in ctcLink
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 students 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.
Prerequisites:
ACCUPLACER Arithmetic (230) or higher or MATH 090 with a C or higher or ABE 050 with a C or higher, and ACCUPLACER Reading (247) or higher or RDG 085 with a C or or higher, and ACCUPLACER Writing (245) or higher or ENGL 092 with a C or higher or Instructor permission. Completion of PST 100, PST 110, and PST 130 all with a C- or higher or concurrent enrollment in PST 100, PST 100, and PST 130.
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
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.
Prerequisites:
CUL 110, CUL 112, CUL 114, CUL 118, CUL 142 all with a C- or higher. Concurrent enrollment in CUL 122 OR completion of CUL 122 with a C- or higher.
CUL 142 Nutrition 2 CR
This course provides students with an introduction to nutrition, cultural food pyramids, 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 throughout the cooking process.
Prerequisites:
ACCUPLACER Arithmetic (230) or higher OR completion of ABE 050 with a C or higher, AND ACCUPLACER Reading (247) or higher OR RDG 085 with a C or higher, AND ACCUPLACER Writing (245) or higher OR ENGL 092 with a C or higher.
Current & Future Offerings:
Fall 2023
09/20/2023-12/08/2023 T 8:00 AM-10:00 AM Ehman
Find in ctcLink
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.
Prerequisites:
CUL 122 and CUL 126, both with a C- or higher. Concurrent enrollment in CUL 144, OR completion of CUL 144 with a C- or higher.
Current & Future Offerings:
Spring 2023
04/05/2023-06/23/2023 Th 8:00 AM-10:00 AM Coates
04/05/2023-06/23/2023 Th 10:00 AM-2:30 PM Coates
F 8:00 AM-2:30 PM 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, flat breads, decorative breads and other breads utilizing a variety or grains. Upon completion students should be able to prepare artisan and decorative breads that meet or exceed the expectations of restaurant and retail publics. Students will use the internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.
Prerequisites:
PST 100, PST 101, PST 110, and PST 130 all with a C- or higher or instructor permission.
Current & Future Offerings:
Spring 2023
04/05/2023-06/23/2023 T 8:00 AM-9:00 AM Coates
04/05/2023-06/23/2023 T 9:00 AM-1:30 PM 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 show pieces, 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.
Prerequisites:
PST 202, PST 204, PST 206, and PST 220 all with a C- or higher or Instructor permission.
Current & Future Offerings:
Spring 2023
04/05/2023-06/23/2023 W 8:00 AM-9:00 AM Coates
04/05/2023-06/23/2023 W 9:00 AM-1:30 PM 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; & advanced piping skills.
Prerequisites:
PST 202, PST 204, PST 206, and PST 220 all with a C- or higher or Instructor permission.
Current & Future Offerings:
Spring 2023
04/05/2023-06/23/2023 M 8:00 AM-10:00 AM Coates
04/05/2023-06/23/2023 M 10:00 AM-4:00 PM 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.

View past class requirements for this program.
Select the year closest to the year started, without going over, to see program requirements for a student who started the program that year:

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.
Apply fundamentals and advanced skills in sustainable design and purchasing, butchering, classical cookery techniques in American regional cuisines, and define product specifications.
Correctly prepare a variety of classical breads, artisan breads, classical pastry items, and desserts with the ability to correctly evaluate finished products for proper texture, color, palatability, shape, and doneness.

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 2023
	09/20/2023-12/08/2023	T	1:00 PM-3:00 PM	Carter
	Find in ctcLink

Fall 2023
	09/20/2023-12/08/2023	T	8:00 AM-10:00 AM	Ehman
	Find in ctcLink

Spring 2023
	04/05/2023-06/23/2023	Th	8:00 AM-10:00 AM	Coates
	04/05/2023-06/23/2023	Th	10:00 AM-2:30 PM	Coates
		F	8:00 AM-2:30 PM	Coates

Spring 2023
	04/05/2023-06/23/2023	T	8:00 AM-9:00 AM	Coates
	04/05/2023-06/23/2023	T	9:00 AM-1:30 PM	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: 41-44

Current Students: Learn how to use this page to register for classes

Quarter 1

Quarter 2

Quarter 3

View past class requirements for this program.

Program Outcomes

Employment Outlook

Faculty & Support