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Pastry Arts
The Pastry Arts program at Houston City College prepares students for careers in the baking and pastry industry by teaching the essential skills, creativity, and professionalism needed for success. Through hands-on training and industry-focused instruction, graduates gain the expertise required to advance in a wide range of pastry and baking careers.
Programs
Pastry Arts, A.A.S.
The Pastry Arts program successfully equips graduates to fulfill their career aspirations through its commitment to teach a standard of skill and professionalism necessary for advancement in the dynamic and diverse baking and pastry fields within the communities we serve.
Specialized classroom and practical laboratory work experiences in the preparation and cooking of a variety of foods are included in the Culinary Arts program. Emphasis is placed on the use and care of commercial equipment used in food preparation, sanitation in food handling, cooking and baking methods, preparation of special dishes, food standards, aspects of nutrition, and gourmet cooking.
Since this program is designed to prepare graduates for a career in Culinary Arts, tools and materials are expected to be purchased by students in order to perform routine class and laboratory assignments.
Upon completion of CHEF 1305, Safety and Sanitation, students are eligible to take the National Restaurant Association Education Foundation ServSafe Certification exam. After receiving a passing grade on the exam, students are awarded the ServSafe Health Certificate that is valid for five years.
In addition, please note that a student may only earn one Occupational Skills Award (OSA) per academic year.
TSI testing required prior to first enrollment for all AAS degrees and Level II certificates.
The Associate of Applied Science in Culinary Arts degree and the Associate of Applied Science Pastry Arts degree are accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).
For more information on American Culinary Federation »
Program Outcomes and Success Measurement Data
AAS Pastry Arts— Graduation
|
Academic Year 2023 |
Academic Year 2024 |
Academic Year 2025 |
|---|---|---|
|
25 students |
28 students |
26 students |
Job Placement Rates for Culinary Arts & Pastry Arts AAS
|
Academic Year (17-18 to 19-20) |
|---|
|
78% |
Source: Texas Higher Education Coordinating Board (THECB)
ACFEF Certification Rates
|
Academic Year 2024-2025 |
|---|
|
100% |
*ACF Certification Rate is the percentage of students who receive ACF Certification within
1 year of program completion.
STUDENTS WILL BE ABLE TO:
-
Demonstrate the use of the metric system and baker’s percentage.
-
Select the correct techniques and procedures for preparing various types of baked goods as they apply to the formula.
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Design and construct traditional, modern, and special dietary needs pastry products that cater to our community.
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Analyze food and production costs and identify necessary controls to efficiently manage and ensure profitability in a bakery operation.
Have Questions?
We are here to help.
Katherine Rangel
- Duration
- 2 years (full time)
- Program Format
-
- In-Person
- Campus Location
- Total Minimum Credits: 60
-
View the Pastry Arts, A.A.S.Program degree plan to see the total credit hours required.
- Cost
-
Enter the semester credit hours into the Tuition & Cost Calculator to estimate tuition.
Baker, C1
The Pastry Arts program successfully equips graduates to fulfill their career aspirations through its commitment to teach a standard of skill and professionalism necessary for advancement in the dynamic and diverse baking and pastry fields within the communities we serve.
Specialized classroom and practical laboratory work experiences in the preparation and cooking of a variety of foods are included in the Culinary Arts program. Emphasis is placed on the use and care of commercial equipment used in food preparation, sanitation in food handling, cooking and baking methods, preparation of special dishes, food standards, aspects of nutrition, and gourmet cooking.
Since this program is designed to prepare graduates for a career in Culinary Arts, tools and materials are expected to be purchased by students in order to perform routine class and laboratory assignments.
Upon completion of CHEF 1305, Safety and Sanitation, students are eligible to take the National Restaurant Association Education Foundation ServSafe Certification exam. After receiving a passing grade on the exam, students are awarded the ServSafe Health Certificate that is valid for five years.
In addition, please note that a student may only earn one Occupational Skills Award (OSA) per academic year.
TSI testing required prior to first enrollment for all AAS degrees and Level II certificates.
The Associate of Applied Science in Culinary Arts degree and the Associate of Applied Science Pastry Arts degree are accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).
Have Questions?
We are here to help.
Katherine Rangel
- Duration
- 2 semesters (full time)
- Program Format
-
- In-Person
- Campus Location
- Total Minimum Credits for the Level 1 Certificate: 17
-
View the Baker, C1 to see the total credit hours required.
- Cost
-
Enter the semester credit hours into the Tuition & Cost Calculator to estimate tuition.
Pastry Arts, C2
The Pastry Arts Certificate provides students with the necessary theoretical knowledge and technical skills to become successful pastry professionals. Students develop competencies in breads, rolls, cake production and decoration, chocolates and confections, contemporary plated desserts and production pastry techniques. Concepts of baking theory and nutrition, food safety and sanitation, bakery service operations, and supervision skills focus on professional and management skills development necessary for success in the workplace.
Specialized classroom and practical laboratory work experiences in the preparation and cooking of a variety of foods are included in the Culinary Arts program. Emphasis is placed on the use and care of commercial equipment used in food preparation, sanitation in food handling, cooking and baking methods, preparation of special dishes, food standards, aspects of nutrition, and gourmet cooking.
Since this program is designed to prepare graduates for a career in Culinary Arts, tools and materials are expected to be purchased by students in order to perform routine class and laboratory assignments.
Upon completion of CHEF 1305, Safety and Sanitation, students are eligible to take the National Restaurant Association Education Foundation ServSafe Certification exam. After receiving a passing grade on the exam, students are awarded the ServSafe Health Certificate that is valid for five years.
In addition, please note that a student may only earn one Occupational Skills Award (OSA) per academic year.
TSI testing required prior to first enrollment for all AAS degrees and Level II certificates.
The Associate of Applied Science in Culinary Arts degree and the Associate of Applied Science Pastry Arts degree are accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).
Have Questions?
We are here to help.
Katherine Rangel
- Duration
- 3 semesters (full time)
- Program Format
-
- In-Person
- Campus Location
- Total Minimum Credits for the Level 2 Certificate: 41
-
View the Pastry Arts, C2 to see the total credit hours required.
- Cost
-
Enter the semester credit hours into the Tuition & Cost Calculator to estimate tuition.