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 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?

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.
  • 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.

Faculty & Support

Stacey has been baking professionally for over 18 years taking on many different rolls in the industry as a recipe developer, executive pastry chef, head baker, bakery manager, consultant, and sous chef. Her breadth of involvement has afforded her opportunities to be actively involved in the opening of seven restaurants. Throughout her career, she has worked alongside chefs in the United States, Canada and Europe which has provided her with diverse experiences that she applies to her teaching. In 2022 she completed the practical exam portion of her Certified Executive Pastry Chef. Since 2018, Stacey has sparkled at Bellingham Technical College teaching in the Culinary and Pastry Arts program.

  • Degrees and Credentials

    AA, Occupational Studies in Baking and Pastry Arts, The Culinary Institute of America

    Certificate, Executive Pastry Chef, American Culinary Federation

    BA, Professional Studies in Baking and Pastry Arts Mgmt, The Culinary Institute of America