Baking and Pastry Arts

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    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.

  • The STLCC Advantage



    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

  • Career Opportunities


    The hotel and restaurant industry is the second largest industry in St. Louis.

    • Baker
    • Pastry Chef
    • Chocolatier
    • Pastry Sous Chef
    • Pastry Apprentice
    • Cake Decorator
    • Pastry Cook
    • Executive Pastry Chef
    • Country Clubs
    • Restaurants
    • Chocolatiers
    • Casinos
    • Grocery Chains
    • Banquet Facilities
    • Retail Bakeries
    • Hotels

    Job Resources:

  • Estimated Expenses and Financial Aid

    • 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
  • Students and Faculty

    Lia Weber – 2011 STLCC Grad
    “The STLCC culinary program is the best of the best! I learned so much from going here.”

    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.”

    See Lia and Al Watson, another former STLCC student, compete on TLC’s “Next Great Baker.”

    divider-facultyCasey Shiller, B.S., CEPC, CCE, AAC, ACF National Chef Educator of the Year, 2012
    Program Coordinator
    Phone: 314-644-9069

  • Program Curriculum and Related Programs


    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)
    COM:107 Public Speaking 3
    MTH:108 Elementary Applied Mathematics (or)
    Higher Level Mathematics 3
    XXX:xxx Natural Science or Mathematics 3
    XXX:xxx Social Science 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 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 Chocolate Candies and Showpieces 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.

    Related Programs
    Culinary Arts
    Hotel and Restaurant Management

  • Advisory Board


    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.

    Ms. Misti Anderson
    High School Instructor
    North Technical HS

    Mr. Gary Arnold
    Owner of Travel Agency
    Advantage Travel

    Ms. Tina Bach
    Director of Attendee Mgt.
    Maritz Travel

    Mr. Price Barrett
    Vice Pres. of Operations
    Companion Baking

    Mr. Bob Bonney

    Ms. Daniele Bush
    Executive Pastry Chef
    Annie Gunn’s

    Ms. Felisha Clay
    Director, HR department
    Embassy Suites, St. Charles

    Chef Bob Colosimo
    Executive Chef
    Eleven Eleven Mississippi Restaurant

    Mr. Jan DeYoung
    Begin St. Louis

    Mrs. Carolyn Downs
    Cyrano’s Restaurant

    Ms. Kelley Edwards
    Director, Traveler Fulfillment/Services
    Carlson Wagonlit Travel

    Mrs. Ericka Frank
    The Cakery Bakery

    Chef Brian Hardy
    Executive Chef
    The Gatesworth

    Ms. Terri Heck
    HR Director Retired
    Adjunct Instructor

    Ms. Martha Ifland
    Manager, Leisure Travel
    Maritz Journeys

    Mrs. Beckie Jacobs
    Serendipity Ice Cream

    Mrs. Pat Jacoby
    Patty Cakes

    Ms. Sherry Lappe
    HR Corporate Director
    Lodging Hospitality

    Mr. Chad  Lombardo
    Kuna Food Service

    Ms. Debra Marquart
    District Sales Manager
    Big Five Tours and Expeditions

    Chef David McArthur, Sr.
    McArthur Bakery

    Ms. Diana Meyer
    Director, HR department
    St. Louis Marriott West

    Mr. Orville Middendorf
    Middendorf Holdings, LLC

    Mr. Bill Mihu
    VP of Bakery Division
    Schnucks Markets

    Mr. Forrest Miller
    Royale Orleans Banquet Center

    Mr. Tim  Miller
    Burlis-Lawson Group

    Chef Kevin Nashan
    Executive Chef
    Sydney Street Café

    Chef Dave Owens
    Executive Chef
    Bissinger’s Chocolates

    Mr.  Brian Pelletier
    Kakao Chocolatier

    Chef Mitchell Pollock
    Pastry Chef
    Bellerive County Club

    Chef Nathaniel Reid
    Executive Pastry Chef
    Ritz-Carlton, St. Louis

    Chef Dave Rell
    Orlando’s Banquet

    Ms. Lisa Sandow
    Team Leader/Trainer
    Travel Leaders

    Ms. Eileen Sandweg
    Destination Specialist
    Maritz Journeys

    Ms. Sunny Schaefer
    Executive Director
    Operation Food Search

    Ms. Christy Ford-Schlafly
    Ford Hotel Supply

    Mrs. Maria Schomaker
    Event Planner
    Adjunct Instructor

    Chef Stephan Schubert
    Exec. Pastry Chef
    River City Casino

    Chef Jeff Seaborn
    Executive Chef
    Scottrade Center/Blues

    Ms. Jill Segal
    Jilly’s Cupcake & Café

    Mr. Norman Sewing
    Restaurant Consultant

    Ms. Linda Shipp
    Travel Consultant
    Around the World Travel & Cruise

    Brother Leo Slay
    Retired – Food Services
    Marycliff Marianist Community

    Mrs. Judy Smith
    Pastry Chef
    Dierbergs Euro Bakery

    Ms. Sonia  Smith
    Travel Consultant
    Collette Vacations

    Ms. Betsy Soltysiak
    Dir. Training/Agency Reporting
    Maritz Travel Co.

    Ms. Kathy Stewart
    Travel Consultant
    Tiger Travel

    Chef Chris Sullivan
    Executive Chef
    Hannegan’s Restaurant

    Mr. Robert Swehla
    General Manager
    Residence Inn/Marriott

    Ms. Stephanie Turner
    CTC – Travel Agency Owner
    Brentwood Travel

    Mr. Didier Villard
    Euro Gourmet

    Mr. Todd Williams
    HR Generalist
    Carlson Wagonlit Travel

    Mr. Paul Witwer
    Director-Business Develop
    PFG Middendorf

    Chef Bryan Young
    Bryan Events

    Ms. Sandy Zingrich
    Travel Consultant
    Travel Leaders

  • Additional Information


    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:


    American Culinary Federation (ACF)


    Chefs de Cuisine Association of St. Louis, Inc.


    Missouri Restaurant Association 

    Student Organizations:

    • 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.


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