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Culinary Baking & Pastry Arts Certificate

The baking and pastry arts certificate program provides the skills necessary to enter bakeries, pastry shops, restaurants and hotel bakery and pastry kitchens.

The curriculum prepares students in quality baking and pastry preparation. The two core courses start with the fundamental skills and build gradually to the more advanced and refined skills. Topics covered include professionalism, safety and sanitation, dietetic baking, baking processes and techniques, pies, tarts, contemporary tortes, French pastry, cold and frozen desserts, chocolates, cake decoration, breads, cookies and many other related nutritional desserts.

This program contains some courses restricted to students officially admitted to this program. Students who satisfactorily complete the program requirements qualify for a certificate of program completion.

This program requires a special admissions process. Contact the Admissions and Welcome Center at 734-462-4426 or admissions@schoolcraft.edu to complete an application.


Schoolcraft program code # 1YC.00247
Download the Curriculum Guide (PDF)

See Gainful Employment for more information about our graduation rates, median debt of students who have completed the program, and other important information.

Sample Plan

Admission Prerequisites

These courses are pre-program requirements and not included in program totals.

Total Credits: 4

First Year - Fall Semester

Total Credits: 20

First Year - Winter Semester

Total Credits: 15

Program Total: 35 Credits

* If student provides documentation of current ServSafe certification, CUL 102 is not required. This course is also open to any Schoolcraft student.

Not all courses are offered each semester. Students should work with an academic advisor or counselor to develop a schedule that will work for them. Students planning to transfer should check the transfer institution's requirements/guides or discuss their options with an academic advisor or counselor. Number of credits may vary depending on the course selection.

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