The Pastry & Baking Certificate curriculum consists of:

  • The Science of Baking
  • Types of Flours and Baking Ingredients
  • Quickbreads, Shortcakes & Scones
  • Blueberry Crumble, Almond Florentines, & Tuiles
  • Cream Puffs and Eclairs
  • Chocolate Mocha Pot au Crème, Panna Cotta and Pastry Cream
  • Bread Pudding and Crème Brûlée
  • Cheesecake & Tarts
  • Strudels & Pies
  • Vanilla Sponge Cake, Carrot Cake, and Flourless Chocolate Cake
  • Petits Fours, Profiteroles, Paris-Brest and St. Honoré Cake
  • Bagels and Challah
  • Focaccia; Rosemary Olive Oil and Sourdough Breads
  • French Baguettes and Croissants
  • Beignets, Crullers, Churros & Donuts
  • Apple Turnovers, Cheese Danishes & Sacristains
  • Chocolate Lace, Leaves and Filigrees
  • Chocolate Buttermilk Cake, Chocolate Molten Cake, and Chocolate Mousse
  • Entremets and Brioche
  • Chocolate Rochers and Mendiants
  • Macarons and Soufflés
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Upcoming Schedules

Pastry & Baking Certificate

Start: November 2, 2020 (6 wks)
End: December 9, 2020
Time: 1pm – 4pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: Online

No Class: 11/11, 11/26, 11/27

SOLD OUT
Start: November 2, 2020 (7 wks)
End: December 9, 2020
Time: 9am – 1pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City

No Class: 11/11, 11/26, 11/27

SOLD OUT
Start: November 2, 2020 (7 wks)
End: December 17, 2020
Time: 6pm – 10pm MT
Days: Monday, Tuesday, Wednesday, Thursday
Location: On Ground in Salt Lake City

No Class: 11/11, 11/26, 12/10

Start: December 14, 2020 (6 wks)
End: January 20, 2021
Time: 9am – 12pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: Online

No Class: 12/24, 12/25, 1/1

Start: December 14, 2020 (6 wks)
End: January 20, 2021
Time: 1:30pm – 5:30pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City

No Class: 12/24, 12/25, 1/1

Start: December 28, 2020 (9 wks)
End: February 22, 2021
Time: 6pm – 9pm MT
Days: Monday, Tuesday, Wednesday
Location: Online

Start: January 25, 2021 (5 wks)
End: February 26, 2021
Time: 1pm – 4pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: Online

Start: January 25, 2021 (5 wks)
End: February 26, 2021
Time: 9am – 1pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City

Start: March 1, 2021 (9 wks)
End: April 26, 2021
Time: 6pm – 10pm MT
Days: Monday, Tuesday, Wednesday
Location: On Ground in Salt Lake City

Start: March 1, 2021 (5 wks)
End: April 2, 2021
Time: 9am – 12pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: Online

Start: March 1, 2021 (5 wks)
End: April 2, 2021
Time: 1:30pm – 5:30pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City

On-site courses are subject to change because of COVID-19. Final decisions will be made two weeks prior to each class start.

Course Length

The Pastry & Baking Certificate includes 100 hours of training. It can generally be completed over 5 to 9 weeks.

Tuition and Fees

Application Fee 55
Tuition 5,223
Knives and Equipment Included*
Total 5,278
*Tuition must be paid in full

Zero-Interest Payment Plans

Tripod is sent to all students
Set of Knives and Tools is Sent Once
Tuition is Paid in Full
All programs have a $55 Application Fee

 

Sample Payment Plan – Online

CuisinePastryProfessional
Deposit*195195195
Monthly Payments465 x 12 months419 x 12 months615 x 15 months
Total Paid to Start195 + 465 = 660195 + 419 = 614195 + 615 = 810

*$1,250 Deposit is required for on-campus courses

 

Cuisine Certificate + Pastry & Baking 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

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