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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

$30,048 starting annual wage2
$36,587 average annual wage2
$43,077 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 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

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?

Classes

Total Program Credits: 41-44

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

  • Quarter 1

  • CUL 101Basic Cuisine Foundation6 CR
  • CUL 110Sanitation & Safety2 CR
  • PST 101Pastry & Baking Orientation3 CR
  • PST 200Introduction to Commercial Baking5 CR
  • Quarter 2

  • CUL 126Pastry Skill Development I6 CR
  • CUL 142Nutrition2 CR
  • CUL 146Pastry Skill Development II7 CR
  • Quarter 3

  • PST 220Advanced Artisan & Decorative Breads3 CR
  • PST 222Chocolate/Sugar Confections & Intro to Basic Showpieces3 CR
  • PST 224Specialty Cakes I5 CR

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.

Faculty & Support