The Pastry & Baking Certificate curriculum consists of:

  • The Science of Baking
  • Types of Flours and Other Ingredients
  • Breads and Doughs
  • Croissants, Challah, New York Bagels, Focaccia
  • Pie Crusts and Pies
  • Quiche, Roasted Tomato and Gruyère Tart
  • Pate a Choux
  • Eclairs, Choux Puffs
  • Custards
  • Pastry Cream, Crème Brûlée, Bread Pudding, Cheesecake, Crème Anglaise, Chocolate Pots de Crème
  • Soufflés
  • Flourless Chocolate and Flour-based Chocolate, Orange, Gruyère and other flavored Soufflés
  • Cakes & Cake Decorating
  • Butter Cake, Chocolate Buttermilk Cake, Flourless Chocolate, Gluten-Free Chocolate Cake, Flourless Lemon Almond Cake, Italian Meringue Buttercream
  • Sugar
  • Creamy Pralines, Peanut Brittle, Almond Toffee
  • Chocolate
  • Molded Chocolates, Truffle Ganache, Fruit and Nut Rochers
  • French Macarons
  • Ice Cream and Frozen Desserts
  • Plated Desserts
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August 10 – September 12, 2020 (5 wks) – Online
Monday, Tuesday, Wednesday, Thursday, Friday
12pm-3pm Pacific
1pm-4pm MT
3pm-6pm EST
No class Labor Day. Add’l class Saturday, September 12
August 31 – October 26, 2020 (9 wks) – Online
Monday, Tuesday, Wednesday
5pm-8pm Pacific
6pm-9pm MT
8pm-11pm EST
No class Labor Day. Add’l Class Thursday, September 10

SOLD OUT

Aug 10 – Sept 17, 2020 (6 Wks) – On Ground in Salt Lake
Monday, Tuesday, Wednesday, Thursday
9am-1pm MT

SOLD OUT

September 21 – October 30, 2020 (6 wks) – On Ground in Salt Lake City
Monday, Tuesday, Wednesday, Thursday, Friday
1:30am-5:30pm MT

September 21- October 23, 2020 (5 wks) – Online
Monday, Tuesday, Wednesday, Thursday, Friday
8am-11am Pacific
9am-12pm Mountain
11am-2pm EST		October 19 – December 16, 2020 (9 wks) – On Ground in Salt Lake City
Monday, Tuesday, Wednesday
6pm-10pm MT
November 2 – December 16, 2020 (7 wks) – On Ground in Salt Lake City
Monday, Tuesday, Wednesday, Thursday, Friday
9am-1pm MT		November 2 – December 4, 2020 (6 wks) – Online
Monday, Tuesday, Wednesday, Thursday, Friday
12pm-3pm Pacific
1pm-4pm Mountain
3pm-6pm EST
No class Veterans Day. Add’l class Saturday, November 14
Course Length

The Pastry & Baking Certificate includes 108 hours of training. It can generally be completed over 5 to 9 weeks.

Tuition and Fees

Application Fee 55
Tuition 5,175
Knives and Equipment 475*
Chef Uniform 195*
Total 5,900

*may be subject to sales tax, roughly 60 dollars

Pastry & Baking Certificate +Cuisine Certificate = Professional Certificate in the Culinary Arts

You can combine the Cuisine Certificate with the Pastry & Baking Certificate to complete the Professional Certificate in the Culinary Arts

Learn more about the Professional Certificate in the Culinary Arts.

Questions?

Call (801) 413-2800 or email info@pcculinary.com

Apply Now