An associate degree in Baking and Pastry Arts provides the technical foundation and professional experience needed to launch a rewarding career in the culinary arts. With strong job demand, creative work environments, and opportunities for advancement, this degree can open doors in both commercial and boutique baking settings.
What to Expect: AA Degree in Baking and Pastry Arts
An Associate of Applied Science (AAS) or Associate of Science (AS) in Baking and Pastry Arts prepares students for entry-level roles in the professional baking and pastry industry. This two-year degree blends hands-on baking instruction with food service operations training.
Students develop the skills needed to produce artisan breads, specialty cakes, plated desserts, pastries, and confections while gaining essential knowledge in nutrition, food safety, and cost control.
What You Study
Students in Baking and Pastry Arts associate programs learn foundational and advanced baking techniques. Courses typically include:
- Foundations of Baking and Pastry
- Artisan Bread and Viennoiserie
- Cake Production and Design
- Plated Desserts
- Chocolate and Confections
- Pastry Techniques and Showpieces
- Food Safety and Sanitation
- Menu Planning and Cost Controls
- Restaurant and Café Management
Hands-on experience is central to these programs. Many schools, such as the Culinary Institute of America (CIA), include paid internships or externships at industry partner locations. Some institutions, like Johnson & Wales University (JWU), also offer global study options to enhance students’ exposure.
Career Options
Graduates are prepared to work in bakeries, hotels, restaurants, resorts, or start their own business. Common job titles include:
- Pastry Cook
- Bread Baker
- Cake Decorator
- Chocolatier
- Bakery Assistant or Manager
- Executive Pastry Chef (with experience)
Programs like those at Keiser University and Valencia College are designed to align with industry expectations and often lead to American Culinary Federation (ACF) certifications.
Admissions Requirements
Most programs require a high school diploma or equivalent. Placement tests in English and math may be required. Some colleges, like ECPI University, offer accelerated options for students with prior education. Prerequisites for baking-specific courses are typically minimal, but students must maintain good academic standing and pass required safety and sanitation training.
Typical Program Costs
Tuition for a two-year Baking and Pastry Arts associate degree can range from $13,000 to $40,000, depending on the institution and location. For example:
- College of Lake County (IL): Approx. $13,800
- CIA (New York campus): Over $40,000, but includes externships and professional tools
- Kendall College at NLU: Offers accelerated options for students with prior degrees
Additional costs may include uniforms, baking kits, books, and certification exam fees. Financial aid, scholarships, and payment plans are widely available.
Certification and Outcomes
Many programs prepare students to earn industry-recognized credentials such as:
- ServSafe Food Manager®
- Certified Pastry Culinarian® (ACF)
Graduates typically experience high job placement rates. For instance, Keiser University’s Sarasota campus reported a 100% job placement rate and 100% ACF certification rate from 2022–2024.
Top Schools
If you’re passionate about the art of baking and dream of turning that passion into a profession, choosing the right associate degree program can set the foundation for a successful culinary career. Across the country, community colleges and specialized culinary institutes offer baking and pastry arts degrees designed to equip students with essential techniques, hands-on experience, and industry-recognized certifications.
Whether you’re seeking flexible scheduling, state-of-the-art facilities, or internship opportunities with top-tier employers, the following schools stand out for their unique strengths and practical, career-focused curricula. From classic French pastries to modern confections and bakery management, these programs prepare aspiring bakers and pastry chefs for entry into one of the most creative and rewarding segments of the culinary industry.
| School | Location | Program Length | Approx. Tuition | Notable Features |
|---|---|---|---|---|
| College of Lake County | Grayslake, IL | 2 years (A.A.S.) | $13,811 | Hands-on labs with Garde Manger receptions; fast-track to management roles |
| Wake Technical Community College | Raleigh, NC | Flexible, including 8-week terms | Affordable in-state | ACF-accredited; ACF certifications granted via transcripts; flexible schedules |
| Johnson & Wales University | Providence, RI | 2 years (A.S.) | Varies; higher-end tuition | State-of-the-art labs; required internships; global study options |
| Culinary Institute of America (CIA) | Hyde Park, NY | 2 years (A.A.S.) | Premium tuition | Paid internships with 2,000+ partners; elite industry reputation |
| Monroe College | Bronx, NY | 2 years (A.A.S.) | Moderate | Campus “Pastry Kiosk” internship; study abroad in Italy |
| College of DuPage | Glen Ellyn, IL | 2 years (A.A.S.) | Varies by residency | Individual student workstations; real-world experience at Wheat Café |
| Kendall College at National Louis University | Chicago, IL | 2 years (A.A.S.) | Moderate | 300-hour internship; fast-track for bachelor’s holders; Chicago restaurant network |
| San Joaquin Delta College | Stockton, CA | 2 years (A.S.) | Low cost | Emphasis on bakery operations; flexible GE integration |
| College of the Canyons | Santa Clarita, CA | 1 year (Certificate) | Very affordable | Can be completed in 2 semesters; strong community focus |
| Frederick Community College | Frederick, MD | 2 years (A.A.S.) | Affordable | Includes ServSafe and other certifications; 240-hour practicum |
College of Lake County
Learn Core Baking Skills with Creative Expression
The Baking and Pastry Arts A.A.S. degree at College of Lake County provides a hands-on learning experience designed to build a solid foundation in baking techniques and presentation. The curriculum combines fundamental skills such as professionalism, teamwork, recipe reading, and knife use with advanced pastry creation and design.
Students participate in lab classes that culminate in a Garde Manger reception each semester, where they showcase their creative and technical talents. With a program cost of approximately $13,811, this career-focused degree prepares students to enter the workforce in roles such as baker, pastry cook, or assistant bakery manager.
Career Mobility and Pathway to Leadership Roles
Graduates are equipped with the skills and credentials to advance quickly within the culinary industry. Many alumni move into supervisory or management roles soon after graduating, and some go on to work as pastry chefs, bakery managers, or even open their own businesses. The program emphasizes practical experience and prepares students for leadership roles depending on their existing experience and educational background. Tuition includes in-district fees and materials but may vary due to specialized course requirements.
Wake Technical Community College
https://www.waketech.edu/programs-courses/credit/baking-and-pastry-arts
Raleigh, NC
Accelerated Learning with Industry-Focused Curriculum
Wake Tech’s Baking & Pastry Arts A.A.S. program is designed for quick industry entry, with flexible scheduling that includes daytime, evening, and eight-week “mini-mester” options. Students train in professional baking kitchens with a 1:12 chef-to-student ratio, learning the skills needed to excel in restaurants, hotels, bakeries, and entrepreneurial ventures. In addition to the associate degree, diploma and certificate pathways are available for quicker completion.
Students benefit from specialized training aligned with national industry certifications, such as the American Culinary Federation’s Certified Pastry Cook credential.
Certifications and Professional Networking Opportunities
The program is accredited by the ACF, and graduates may receive certifications without additional exams or fees, provided they submit transcripts and membership documentation. Students can also engage as junior members of the ACF’s North Carolina chapter, providing networking and career advancement opportunities. The curriculum emphasizes both technical skill and business readiness, preparing students for roles ranging from entry-level assistant to pastry chef and bakery manager with experience.
Johnson & Wales University
https://catalog.jwu.edu/programsofstudy/food-innovation-technology/baking-pastry-arts-as/providence/
Providence, RI
Hands-On Culinary Training in Modern Labs
Johnson & Wales University’s Baking & Pastry Arts A.S. degree offers an intensive, skill-based program where students learn both classic and modern baking techniques. The 61-credit curriculum includes coursework in artisan breads, celebration cakes, chocolates, plated desserts, and confections, all conducted in state-of-the-art labs. Students gain hands-on experience and foundational knowledge in food safety, cost control, and recipe development.
The first year emphasizes core techniques, while the second year builds on advanced methods and business operations in an artisan café setting.
Industry-Relevant Curriculum with Global Opportunities
This program blends practical skills with academic knowledge, incorporating general education and critical thinking coursework. Students are required to complete an internship, with placement opportunities locally or abroad. Upon graduation, students may transition seamlessly into related bachelor’s programs in Baking & Pastry Arts, Food & Beverage Management, and more. The program includes a nationally recognized food safety certification, and study abroad options are available through JWU’s global network.
Culinary Institute of America (CIA)
https://www.ciachef.edu/cia-baking-and-pastry-arts-associate-degree-program/
Hyde Park, NY
Elite Training for Aspiring Pastry Professionals
CIA’s Associate in Baking and Pastry Arts program offers world-renowned culinary training in less than two years, with start dates in January, April, and September. Students benefit from a rigorous 66- to 69-credit curriculum depending on campus location, covering baking science, design principles, café operations, and business fundamentals.
A key feature of the program is the paid internship with one of CIA’s 2,000+ food industry partners. Classes are taught by expert faculty in high-tech kitchens and public restaurant environments.
Premier Pathway to a Global Culinary Career
The CIA program emphasizes real-world learning, business acumen, and advanced culinary techniques, preparing graduates for roles in bakeries, hotels, bistros, and private clubs. The institute offers campuses in New York, California, and Texas, with financial aid available to more than 90% of students. The program is structured to support career progression and provides unmatched industry connections for students looking to rise as pastry chefs or launch their own ventures.
Monroe College
Award-Winning Culinary Excellence and Skill Development
Monroe College’s AAS in Baking and Pastry Arts delivers an in-depth introduction to commercial baking, blending basic techniques with advanced skills in cakes, tarts, artisan breads, and showpieces. The curriculum promotes both technical competence and professional growth through specialized coursework in chocolate, confections, and celebration cakes. Students culminate their training with a hands-on internship at the campus’s “Pastry Kiosk,” giving them real-world experience in a professional setting.Pathway to Certification and Continued Education
Recognized for its award-winning faculty and competitive student achievements, Monroe’s program also prepares graduates for the ACF Certified Pastry Culinarian® exam. The curriculum integrates food safety, purchasing, nutrition, and supervisory skills to support career development. Graduates are encouraged to continue their education with a BBA in Hospitality Management, and select students may participate in study abroad opportunities in Italy, further enriching their culinary journey.
College of DuPage
https://catalog.cod.edu/programs-study/culinary-arts/baking-pastry-arts-aas/
Glen Ellyn, IL
Comprehensive Culinary Training in a State-of-the-Art Facility
College of DuPage’s Baking and Pastry Arts A.A.S. program delivers in-depth training in essential baking techniques, food preparation, and advanced culinary skills through a 64–68 credit curriculum. Students learn in state-of-the-art kitchens, including a chocolate room and culinary amphitheater, with each student working at an individual station in classes capped at 16.
The program incorporates sanitation, kitchen fundamentals, Garde Manger, fast casual service, international cuisine, and restaurant operations. Students also gain professional experience through internships in real-world culinary environments like the Wheat Café and the Waterleaf fine dining restaurant.
Accredited Program with Career-Focused Outcomes
Accredited by the Education Foundation of the American Culinary Federation, this program ensures students meet industry standards while offering a clear path to employment in restaurants, bakeries, hotels, and foodservice operations. Tuition varies based on residency, but the program’s cost-effectiveness is enhanced by small class sizes and direct access to award-winning chefs. Graduates leave with both technical proficiency and business readiness, and many continue their education or move directly into leadership roles in the hospitality and culinary fields.
Kendall College at National Louis University
https://nl.edu/kendall-college/programs/baking-and-pastry/aas-in-baking-and-pastry/
Chicago, IL
Industry-Driven Curriculum in the Heart of Chicago
Kendall College offers a highly immersive A.A.S. in Baking and Pastry program designed to be completed in under two years. Students receive hands-on experience in cutting-edge pastry kitchens equipped with industrial-grade appliances and dedicated chocolate and sugar rooms. The 300-hour internship in a professional Chicago kitchen or bakery ensures exposure to fast-paced work environments.
Students also take three Professional Growth and Development courses aligned with industry standards and participate in real-world restaurant service at the on-campus café and Michelin Guide-recommended Dining Room.
Accredited, Accelerated, and Career-Ready
Accredited by the American Culinary Federation, the program prepares students for baking careers or entrepreneurial ventures through a strong foundation in both culinary artistry and business skills. An accelerated track is available for students who already hold a bachelor’s degree, allowing completion in five quarters. With over 5,000 restaurants in Chicago and growing demand for skilled bakers, Kendall graduates are well-positioned for employment or to launch their own bakery businesses.
San Joaquin Delta College
https://catalog.deltacollege.edu/preview_program.php?catoid=10&poid=2236
Stockton, CA
Foundational Skills with Emphasis on Practical Application
Delta College’s Baking and Pastry A.S. degree equips students with foundational knowledge in baking science, ingredient functions, recipe conversions, and cost control. The 60-unit program includes 26 major units and can be completed in two years with full-time enrollment. Students are trained to produce a wide range of items including artisan breads and chocolate candies while gaining proficiency in bakery operations and foodservice practices.
Flexible and Career-Directed Learning Pathway
Graduates will be capable of working in commercial kitchens and bakeries or continuing to advanced culinary programs. All courses must be passed with a C or better, and students are encouraged to double-count courses for both major and general education requirements where possible. The curriculum is tailored to meet modern industry needs, making it a valuable entry point for culinary employment or business ownership.
College of the Canyons
https://www.canyons.edu/academics/culinary/
Santa Clarita, CA
Fast-Track Culinary Credentials with Community Focus
College of the Canyons offers a flexible Baking & Pastry Certificate as part of its culinary arts program, which can be completed in just two semesters. Delivered through the Institute for Culinary Education (iCUE), this program focuses on practical training and professional development in a collaborative environment. Courses emphasize technique, precision, and creativity, and are designed to prepare students for immediate employment in bakeries, restaurants, or entrepreneurial ventures.
Focused Training for Aspiring Professionals
Students benefit from small class sizes, access to professional equipment, and community-focused initiatives like Zero Hunger. Whether pursuing a certificate or continuing with the associate degree, students gain real-world kitchen experience and receive strong support from faculty dedicated to student success. This program offers an ideal starting point for those seeking entry into the culinary field with the flexibility to grow.
Frederick Community College
Comprehensive Skill Development with Industry Certifications
The A.A.S. in Baking and Pastry Arts at Frederick Community College offers students classical and contemporary training in bread making, desserts, confections, and more. The program includes a 240-hour practicum and leads to multiple industry certifications such as ServSafe Food Manager® and Certified Guest Service Professional®.
Coursework is aligned with FDA sanitation standards and covers a range of culinary techniques and leadership skills required in modern foodservice environments.
Professional Readiness and Career Versatility
Graduates are prepared for positions in restaurants, hotels, catering services, and entrepreneurial settings. The curriculum emphasizes team collaboration, decision-making, and cost control strategies. Students develop both hands-on and managerial skills, ensuring they can adapt to various roles within the hospitality industry. This well-rounded program offers a strong foundation for either immediate employment or further culinary education.
How Long to Pay Off Your Degree?
Investing in a Baking and Pastry Arts degree can lead to a fulfilling career, but it’s important to plan for the financial side of your education. Based on the programs featured in this article, the average tuition cost is approximately $17,000 for a full A.A.S. degree. According to recent data from the U.S. Bureau of Labor Statistics and culinary industry reports, the average starting salary for graduates in this field is around $36,000 per year.
Here’s a look at how long it would take to repay that $17,000 in student loans (excluding interest) depending on what percentage of your salary you dedicate to repayment:
| % of Salary Used for Loan Repayment | Monthly Payment | Time to Pay Off $17,000 |
|---|---|---|
| 5% ($1,800/year or $150/month) | $150/month | 9 years and 5 months |
| 10% ($3,600/year or $300/month) | $300/month | 4 years and 8 months |
| 15% ($5,400/year or $450/month) | $450/month | 3 years and 2 months |
| 20% ($7,200/year or $600/month) | $600/month | 2 years and 5 months |
These estimates assume you are allocating a portion of your gross annual income directly to paying off the loan, with no interest factored in. In real-world scenarios, loan interest and other expenses will likely extend the timeline slightly, but this provides a useful benchmark for planning.
With smart budgeting and dedication, your culinary education can pay for itself in just a few years—opening the door to a creative, rewarding, and upwardly mobile career in the baking and pastry arts.