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Pastry Arts Certificate (PASC)


The Pastry Arts certificate program provides an introduction to baking and pastry production. The one-year program includes instruction in various methods of pastry production used in the food service industry as well as techniques of cake decorating.

Courses completed for the certificate also apply to the Pastry Arts associate's degree program.

Related Programs

Program Code



Employment Options

Graduates Are Prepared To

  • Work in retail or commercial bakeries, grocery stores, wholesale club stores, restaurants, or institutional food services producing breads, pastries, and other baked goods
  • Work independently as a baker from home

Representative Job Titles For Graduates

  • Baker
  • Home Baker

Graduate Starting Salary Projections

$25,000 annually

Employment Outlook

According to the U.S. Bureau of Labor Statistics, employment of bakers is expected to increase by about 8 percent over the next 10 years


Effective 2020-2021 academic year

Pastry Arts Certificate (PASC)

Semester 1 Lec Lab Credits
PAS 100 Theory of Baking 3 0 3
PAS 105 Fundamentals of Baking 0 6 3
PAS 110 Celebration Cakes 0 6 3
Semester 2      
CUL 115 Food Service Sanitation 1 0 1
PAS 115 Pastry Production and Design 0 6 3
PAS XXX Pastry Elective   0 6 3
Total Credits:   4 24 16
Pastry Elective  
PAS 215 Novelty and Theme Cake Production 3
PAS 220 Advanced Wedding Cake Production 3
PAS 225 Artisan Bread Baking 3
PAS 230 Chocolate and Confectionery Production 3

The letters G, B, and T (displayed after course titles or elective descriptions) identify types of courses required by the Ohio Department of Higher Education as part of an associate’s degree curriculum.
G = General Education course in this curriculum
B = Basic Skills course in this curriculum
T = Technical course in this curriculum


Program Chair
Chef Mary (Betsy) Lasorella, CEPC
(513) 569-1568
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