Baking and Pastry Arts Certificate

Code: CERT.BAKE.PSTRY

The Baking and Pastry Arts Certificate Program is designed to prepare entry-level or working food service professionals to increase their job marketability by building proficiency in quality baking and pastry preparation skills. Typically, students can complete the certificate program in two semesters. This certificate program is embedded into the AAS degree program. Students who wish to advance to a two-year degree can transfer all 30 credits into the 60-credit AAS degree at Bergen Community College.

Program Learning Outcomes

  • Use the earned industry-approved ServSafe Certification.
  • Demonstrate proficiency in specialized baking, production, and decorating.
  • Execute events that integrate baking, pastry and culinary preparation in a high volume setting
  • Innovate bakery and pastry shop menus according to the needs of various clientele
  • Identify and describe various facets of the food service and hospitality industry

Career Pathways

Manager: Catering, Sales, Guest Services, Food & Beverage, Restaurant, Corporate Dining
Supervisor: Retail or Wholesale Baking and Pastry
Pastry Chef, Baker, Chocolatier, Cake Designer
Test Kitchen Staff/Manager, Food Stylist

Recommended Semester Sequence

First Semester

HRM-101Introduction to Hospitality Management

3

HRM-102Food Protection and Safety

3

HRM-103Professional Food Preparation Techniques

3

HRM-110Introduction to Baking

3

WRT-101English Composition I

3

Total Credit Hours:15

Second Semester

  General Education Elective*  3

HRM-202Quantity Food Production and Services

3

-or

HRM-206Commercial Restaurant Operation

3

HRM-220Advanced Baking Techniques

3

-Plus two of the following courses:

HRM-208Confectionery Arts

3

HRM-209Artisan Bread Production

3

HRM-210Specialty Cakes

3

Total Credit Hours:15

General Education Requirements

  General Education Elective* 3
WRT-101English Composition I

3

Total Credit Hours:6

Restricted Program Requirements

Gen Ed General Education Elective* 3
HRM-101Introduction to Hospitality Management

3

HRM-102Food Protection and Safety

3

HRM-103Professional Food Preparation Techniques

3

HRM-110Introduction to Baking

3

HRM-202Quantity Food Production and Services

3

-or

HRM-206Commercial Restaurant Operation

3

-Plus two of the following courses:

HRM-208Confectionery Arts

3

HRM-209Artisan Bread Production

3

HRM-210Specialty Cakes

3

Total Credit Hours:24

Total Credit Hours: 30

Specific Program Notes

Students are encouraged to take their courses in semester sequence order.

Please note that required courses may have prerequisites. Click on each course to view details.


  1. Students enrolled in this program are NOT REQUIRED to successfully complete a course in basic algebra if indicated by by the Accuplacer Test, unless they choose the college math/computer science elective.
  2. Those who hold current ServSafe Food Protection Certification will receive credit for HRM-102.
  3. Those who hold NOCTI Certification in Culinary will receive credit for HRM-103.
  4. Students who choose this certificate will be able to transfer all 30 credits into the 60-credit AAS  program at Bergen Community College.