Baking and Pastry Certificate
Turn Sweet Dreams into Reality with NECC’s Baking and Pastry Certificate
The primary purpose of the Baking and Pastry Certificate is to cultivate professional bakers and pastry chefs that can be bakery managers and head pastry chefs. This hands-on certificate will build on the basics of baking and pastry production and science to move into more advanced baking and pastry principles. Students will be exposed to many levels and areas of baking and pastry that are specialized. Students completing this program will have the opportunity to be head production bakers, cake decorators, restaurant pastry chefs, pastry shop chefs, chocolatiers, candy makers, bakery owners, and bakery managers. Student learning outcomes focus on the hands-on kitchen techniques that bakeries and food service establishments are looking for when hiring. The courses are almost entirely in the kitchen with hands on baking with chef led demonstrations.
NOTE: Students enrolled in this program will be required to purchase uniforms and supplies. Students may be required to carry professional liability insurance. The premium is to be paid at the time of course registration. A minimum of 28 credits is required for completion.
Because of NECC
Upon completion of the Certificate, you will be able to put your skills to use outside of the classroom, or transfer to other partner colleges to continue your degree in culinary arts. You can:
- Earn the 28 credit certificate full or part time
- Develop your skills in courses such as
- Principles of Baking
- Bakery Production and Operations
- Contemporary Cakes and Decorations
- Gain practical experience through a required program internship
Courses and RequirementsSkip Required Courses and Program Notes
A pathway is the most efficient sequence of courses semester-to-semester recommended for students to complete their degree. View the suggested pathway for this certificate.