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.

  • 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:


  • 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
“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


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 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.

Related Programs
Culinary Arts
Hotel and Restaurant Management


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


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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