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/programs/Pages/pastry-and-baking.aspxWellness and Service ProgramsNoMichael Johnson 26/9/2020 12:58 PM
Pastry and Baking Certificate
Pastry and Baking Certificate
11/28/2016 1:57 PM
  • Graduates will be eligible for Minnesota Food Manager Certification
  • Graduates will be prepared for immediate employment in bakery​
  • ​Commercial bakeries
  • Bakery, pastry and candy shops
  • Large department stores
  • Grocery stores
  • Hotels and private clubs​
Pastry and Baking CertificatePastry and Baking

​​​​Sean Jones 
sean.jones@saintpaul.edu 

Nathan Sartain 
nathan.sartain@saintpaul.edu​

The Pastry and Baking Certificate program offers a focused, hands-on, professional approach to baking breads, cakes and pastries, including development of marketable cake decorating skills​​​

This certificate program will allow the student to gain sufficient knowledge and skill to become employable in a commercial baking and cake decorating environment. Bakeries, pastry shops and candy shops are potential employers. Many large department stores, grocery stores, hotels and private clubs also hire our graduates. Entrepreneurs who are interested in having these skills to support their own plan are also welcome.

A good general education, good reading ability, and a working knowledge of mathematics is important so that students can interpret weights and measures, calculate recipes, and understand cost control, inventory control and forecasting.

Program Delivery Methods
Online, hybrid, traditional in-class courses and hands-on training in state-of-the-art lab on Saint Paul College campus, St. Paul, MN​

​Textbook and Supply Costs
Students should expect to spend approximately $1,000.00 for books, uniform, and culinary supplies. This cost is in addition to the cost of tuition and fees.​

​Transferable Credits
Credits completed in the Pastry and Baking Certificate program apply to the Culinary Arts Diploma and AAS Degree programs.

  • Artisan baking and pastry
  • ​Preparation of cakes, pastries and icings
  • Piping bag and decorating techniques
  • Development of marketable cake decorating skills
  • Food safety and sanitation
  • Food, beverage and labor cost control
Colorful cake decorated with owl and flowers

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