ARE YOU READY FOR A JOB IN
BAKING AND PASTRY ARTS?
Associate in Applied Science (AAS)
Hands-on training in a commercial bake shop environment.
Award-Winning: Learn from (and network with) nationally recognized pastry chefs.
Jobs: The hospitality industry is one of the largest employers in St. Louis.
Students receive their Certified Pastry Culinarian ® certification upon graduation. The CPC is granted by the American Culinary Foundation (ACF) which operates the most comprehensive certification program for chefs in the United States.
ACFEF-Accredited: Awarded by the American Culinary Federation Education Foundation Accrediting Commission.
An “Exemplary Program”: Symbolizing the highest educational standards recognized by ACFEFAC.
Hands-on: With a focus on bakery prep and bakeshop staples, the program features a heavy emphasis on food preparation — from basic to advanced — combined with a solid background in the managerial aspects of the industry.
Sit in on a class: We welcome prospective students to visit campus and even sit in on a class. READ MORE
Online: In this program more than a third of your credits can be taken online.
Faculty: STLCC professors are seasoned pros, having served at the executive level in the hospitality industry.
More than one million students have attended STLCC. It’s the largest institute of higher education in the region and the second largest in Missouri.
To find out if STLCC is right for you, we invite you to visit. You can meet with one of our faculty members, tour the campus, and get answers to any questions you might have. Click Here
The hotel and restaurant industry is the second largest industry in St. Louis.
- Pastry Chef
- Pastry Sous Chef
- Pastry Apprentice
- Cake Decorator
- Pastry Cook
- Executive Pastry Chef
- Country Clubs
- Grocery Chains
- Banquet Facilities
- Retail Bakeries
- We post jobs on our own job board at the Forest Park campus.
- Chefs de Cuisine Association of St. Louis, Inc. is a non-profit organization of culinary professionals dedicated to furthering education, certification and camaraderie within the culinary community. They offer a number of resources including a job bank.
- The Missouri Restaurant Association showcases locally owned, independent restaurants.
- Enjoy a Local Restaurant showcases locally owned, independent restaurants.
- For information on the job outlook for bakers, median pay, entry-level education, number of jobs and more, visit the Bureau of Labor Statistics.
- To learn about the top openings in specific cities across Missouri visit the Missouri Economic Research and Information Center.
- St. Louis Community College provides a comprehensive financial aid program funded by federal, state and private agencies. READ MORE
- STLCC provides a Net Price Calculator to help students estimate costs. READ MORE
- For information on STLCC Scholarships READ MORE.
- For more information on expenses incurred as part of Baking and Pastry Arts, please contact the program coordinator.
- FAFSA Apply online
Lia Weber – 2011 STLCC Grad
A 2014 competitor on TLC’s Next Great Baker, Lia says, “At STLCC Chef Casey Shiller taught me to follow my dreams, and I’m doing everything I can to make them come true. Studying under Chef Shiller I learned that by working hard in this field, and setting goals, you can achieve your dreams.”
Casey Shiller, B.S., CEPC, CCE, AAC, ACF National Chef Educator of the Year, 2012
Baking and Pastry Arts (AAS)
|Associate in Applied Science|
|Program total||65 credits|
|I. Career General Education||18 credits|
|ENG:101||College Composition I||3|
|COM:101||Oral Communication I (or)|
|MTH:108||Elementary Applied Mathematics (or)|
|Higher Level Mathematics||3|
|XXX:xxx||Natural Science or Mathematics||3|
|XXX:xxx||Missouri State Requirement||3|
|II. Physical Education Activity||2 credits|
|III. Area of Concentration||17 credits|
|HTM:100||Introduction to the Hospitality Industry||3|
|CUL:101||Safety and Sanitation||1|
|HTM:120||Supervision and Leadership in the Hospitality Industry||3|
|HTM:210||Hospitality Financial Planning and Cost Control||3|
|HTM:125||Nutrition for the Culinarian||3|
|HTM:200||Procurement in the Hospitality Industry||3|
|HTM:105||Professionalism in the Hospitality Industry||1|
|Baking and Pastry Arts Courses||28 credits|
|BAP:101||Introduction to Baking Theory and Nutrition||3|
|BAP:105||Breads, Rolls, and Bakeries||3|
|BAP:110||Production Pastry Techniques||3|
|BAP:115||Cake Production and Decoration||3|
|CUL:150||Culinary Essentials for the Pastry Arts||3|
|BAP:201||Artisan and Decorative Bread||2|
|BAP:205||Ice Cream and Frozen Desserts||2|
|BAP:210||Chocolates and Pralines||2|
|BAP:215||Contemporary Plated Desserts||2|
|BAP:220||Showpieces and Confectionary Art||2|
|BAP:260||Baking and Pastry Arts Capstone||3|
We invite you to meet with an STLCC advisor for one-on-one help in planning your pathway to this rewarding career. Click Here
Please note: Prospective students need to meet with the Baking and Pastry Arts Coordinator. Please contact us to request an appointment.
STLCC’s Hospitality Advisory Board brings together top professionals from the culinary and hospitality industries. We work hand-in-hand with this elite group to evaluate and update our curriculum, stay up-to-date on current trends in the culinary and hospitality fields, and promote networking.
High School Instructor
North Technical HS
Mr. Gary Arnold
Owner of Travel Agency
Ms. Tina Bach
Director of Attendee Mgt.
Mr. Price Barrett
Vice Pres. of Operations
Mr. Bob Bonney
Ms. Daniele Bush
Executive Pastry Chef
Ms. Felisha Clay
Director, HR department
Embassy Suites, St. Charles
Chef Bob Colosimo
Eleven Eleven Mississippi Restaurant
Mr. Jan DeYoung
Begin St. Louis
Mrs. Carolyn Downs
Ms. Kelley Edwards
Director, Traveler Fulfillment/Services
Carlson Wagonlit Travel
Mrs. Ericka Frank
The Cakery Bakery
Chef Brian Hardy
Ms. Terri Heck
HR Director Retired
Manager, Leisure Travel
Mrs. Beckie Jacobs
Serendipity Ice Cream
Mrs. Pat Jacoby
Ms. Sherry Lappe
HR Corporate Director
Mr. Chad Lombardo
Kuna Food Service
Ms. Debra Marquart
District Sales Manager
Big Five Tours and Expeditions
Chef David McArthur, Sr.
Ms. Diana Meyer
Director, HR department
St. Louis Marriott West
Mr. Orville Middendorf
Middendorf Holdings, LLC
Mr. Bill Mihu
VP of Bakery Division
Mr. Forrest Miller
Royale Orleans Banquet Center
Mr. Tim Miller
Chef Kevin Nashan
Sydney Street Café
Chef Dave Owens
Chef Mitchell Pollock
Bellerive County Club
Chef Nathaniel Reid
Executive Pastry Chef
Ritz-Carlton, St. Louis
Chef Dave Rell
Ms. Lisa Sandow
Ms. Eileen Sandweg
Ms. Sunny Schaefer
Operation Food Search
Ms. Christy Ford-Schlafly
Ford Hotel Supply
Mrs. Maria Schomaker
Chef Stephan Schubert
Exec. Pastry Chef
River City Casino
Chef Jeff Seaborn
Ms. Jill Segal
Jilly’s Cupcake & Café
Mr. Norman Sewing
Ms. Linda Shipp
Around the World Travel & Cruise
Retired – Food Services
Marycliff Marianist Community
Mrs. Judy Smith
Dierbergs Euro Bakery
Ms. Sonia Smith
Ms. Betsy Soltysiak
Dir. Training/Agency Reporting
Maritz Travel Co.
Ms. Kathy Stewart
Chef Chris Sullivan
Mr. Robert Swehla
Ms. Stephanie Turner
CTC – Travel Agency Owner
Mr. Didier Villard
Mr. Todd Williams
Carlson Wagonlit Travel
Mr. Paul Witwer
Chef Bryan Young
Ms. Sandy Zingrich
Professional Organizations: STLCC faculty members are leaders in the local and national food scene, giving students the opportunity to network and expand their skills. Memberships include:
- The Forest Park Cuisine Club is student-run and was created “to form bonds, to make connections, to fundraise, and to have FUN!” Club activities enable students to fund program-related travel which helps members expand their exposure by attending culinary competitions across the country. For more info see the club’s Facebook page.
- Students in the Baking and Pastry Arts program are also active in school organizations, such as the Student Government Association (SGA).
The Baking and Pastry Arts program is offered at our Forest Park campus. However, for added convenience, students may take general education classes toward this degree at any of our four campuses, our five education centers, and online.