Baking and Pastry Assistant I Certificate

The Baking and Pastry Assistant I Certificate builds a strong foundation that allows you to further specialize as you progress in your career in the baking and pastry industries. This certificate program focuses on sustainable food preparation, handling, sanitation, and safety, as well as business and management principles. You'll gain the knowledge and hands-on skills needed for entry-level positions, including (but not limited to): baker or pastry chef assistant, prep baker, scaler, decorator, dough laminator, cake baker, cookie baker, and similar positions in institutional food service, small to large hospitality operations, cruise ships and more.

Stackable MCC certificates in this program include: Baking and Pastry I Certificate > Baking and Pastry II Certificate > Assistant Restaurant Manager Certificate building up to the Baking and Pastry Management AAS

Take a virtual tour of our state-of-the-art culinary teaching lab.

Contact (815) 479-7511 with specific questions about this program.

(in-district) Total Amount: $3,212

Credit Hours to Complete: 16

Weeks to Complete: 32


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What you need to know about getting your Baking and Pastry Assistant I Certificate (CIP 12.0501)

Total Baking and Pastry Assistant I Certificate Costs
Cost in-district out-of-district out-of-state international
Tuition $1,944 $5,266.4 $7,403.68 $7,403.68
Additional Costs $1,268 $1,268 $1,268 $1,268
Program Total $3,212 $6,534.4 $8,671.68 $8,671.68

What makes MCC's Baking and Pastry Assistant I Certificate program better than or distinct from similar programs at other institutions?

Complete your Baking and Pastry Assistant I Certificate while working toward your Baking and Pastry Management AAS or Culinary Management AAS at MCC.

Be sure to apply for MCC scholarships to help defray the cost of your education. We have several scholarships for culinary students.

How will MCC's Baking and Pastry Assistant I Certificate program prepare me for my career or connect me to opportunities?

The curriculum is designed to meet industry standards set by the American Culinary Federation (ACF) as well as the National Restaurant Association Educational Foundation (NRAEF).

The NRAEF prepares students for the NRAEF ManageFirst® industry certification as well as the ServSafe® Sanitation Manager certification.

Outside of the Classroom

In addition to standard coursework, you have the opportunity to enroll in a working classroom via Tartan Bistro, our student-run restaurant, and Sweet Scots, our student-run bakery. With department chair permission, you may also apply to be paid interns in either the student-run bakery or restaurant.

Additional information:

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Semesters to complete assumes students are taking a full-time credit load of 12 credits per semester (the minimum required for federal financial aid).

Proportion of students completing in normal time is the percentage of completers who earned the credential within the specified time of their first enrollment at the College.

Students attending part-time or changing their program of study are two common reasons why they may not complete in "normal" time.

Tuition and fees are set by the Board of Trustees. Prices for books and supplies are subject to change.

See additional information about international student costs.