Baking and Pastry Arts (A.A.S.)

Build professional baking and pastry skills through hands‑on training in artisan breads, desserts, cakes, and chocolates.

Baking and pastry arts degree
Associate in Applied Science
Outcome
Two Years
Duration
On-Campus
Learning Format
Central Campus
Location

Statistics

Professional equipment

Learn from expert pastry instructors using professional equipment and high-quality ingredients.

Hands-on practice

We offer small class sizes with hands-on, daily production in specialized pastry kitchens.

Work-based learning

You can build a professional portfolio and gain real-world experience through work-based learning.

Affordable tuition

Our program is more affordable than comparable private baking and pastry programs.

Let's map out your next move together.

About the programs

About the Baking and Pastry Arts program

The Baking and Pastry Arts program combines classical foundations, global pastry traditions, and modern techniques. You’ll learn through hands‑on practice in small classes while developing professional production skills used in today’s baking and pastry industry. The program prepares you for creative, fast‑paced careers and offers an affordable path into the profession.

Career Outlook for Baking and Pastry Arts (A.A.S.)

This Career Outlook combines extensive labor market data to help you evaluate the careers that match your strengths and interests, and where those careers are thriving. Please explore the national, state, and regional data, as you compare the careers related to Baking and Pastry Arts (A.A.S.).

Geographic Region

Please enter your zip code to view the targeted region or state-level data.

Region CHARLOTTE, NC
Loading career data…

Occupations

Showing list of job titles from most popular to least.

Frequently asked questions

After graduation, you could work in bakeries, restaurants, hotels, pastry shops, food trucks and wholesale or retail baking operations.

Enrollment is limited due to kitchen space and instructor availability. Cohorts are capped to support hands‑on learning.

To join the waitlist, please attend a mandatory informational session and email the Baking and Pastry Arts program team. Tessia.harman@cpcc.edu or sandy.birmingham@cpcc.edu

Students must maintain a 2.0 GPA and meet program requirements each semester.

All baking and pastry arts students are required to purchase new uniforms and at the Central Piedmont campus store. Prices for each item vary by size. Since names are embroidered on the uniforms, there is a minimum four-week lead time to order uniforms. Financial aid recipients should communicate with the financial aid office regarding the purchase of required uniform and tools. All students are expected to be in uniform on the first day of lab class.

Uniform

  • 2 Central Piedmont Chef’s coats
  • 2 pants professional chef’s pants, black and white check non-slip shoes, black
  • 2 bib aprons, white or black socks, black preferred
  • 2 hats skull cap, white (bandanas or other head coverings may not be worn)

Other supplies

  • Baking and Pastry Arts Tool Kit (specifically designed for our program)
  • Calculator, analog
  • Digital scale, 11-pound weight capacity minimum
  • Painter’s tape

Uniform and personal appearance standards

  • All uniforms and accessories must be clean and well-maintained.
  • Black, closed-toe, leather, slip resistant, low-heeled shoes.
  • If a t-shirt is worn under the jacket, it must be a solid color.
  • Pants must fit well, be of acceptable length, and cannot be tattered or torn.
  • Makeup should be moderate and natural and give a fresh, wholesome appearance.
  • All students are required to bathe daily.
  • Jewelry policy - to maintain proper food safety and sanitation standards, jewelry must be kept to a minimum in all culinary labs and food preparation areas.
    • Allowed jewelry:
      • One plain metal wedding band
      • Permanent stud face/earrings only, with no more than four (4) total pieces above the shoulders
      • Stud jewelry must be 8 mm or smaller
    • Now allowed jewelry:
      • Hoop or dangling jewelry
      • Necklaces worn outside clothing
      • Bracelets or anklets
      • Rings with stones or decorative features
      • Watches during food preparation
  • Hair should be clean, conservative, well-groomed, and neat. Mustaches and beards are allowed if neatly trimmed. Hair longer than shoulder length must be braided or tied back. No extreme styles or ornamentation.
  • No perfume or cologne may be worn.
  • Fingernails should be clean not extend beyond the fingertip. No nail polish or false nails may be worn.

Attire required by a student’s religion will be accommodated if and to the extent accommodation can be accomplished consistent with the interests of Central Piedmont and in maintaining appropriate standards of health and safety. Requests for accommodation of religious attire must be submitted in writing to the program chair. No deviation from the lab dress will be permitted unless and until the request for recommendation is granted.

Review the uniform policy.
 

Essential FunctionStandardExample
Communication
  • communicate effectively and professionally when interacting with peers, faculty, staff, and guests using the English language verbally and in written form
  • follow verbal and written instructions
  • follow directions, describe decisions, demonstrate listening skills, write reports, and follow directions
  • speak clearly and distinctly
Physical Strength and Samina
  • lift and move without assistance cookware typically found in a commercial kitchen and independently lift and move cookware containing product
  • lift and move stock and supplies  weighing up to 50 pounds
  • stand and move about kitchen/laboratory for up to six hours
  • complete cleaning responsibilities requiring stooping, bending, and climbing
  • lift and safely move pots, pans, stock pots, and small equipment
  • lift and safely move pots, pans, stock pots containing hot food being prepared according to instructions
  • lift and move bags and boxes of supplies weighing up to 50 pounds
  • stand and move about in kitchen and dining areas during food preparation
  • lift and transport trays with plated foods, china, and small wares.
  • serve and clear tables where guests are seated
Mobility and Motor Skills
  • move freely, quickly, and safely in a close environment
  • work in coordination with other students
  • move supplies between floor and standard height above head
  • safely manipulate small wares, equipment, and equipment controls
  • safely pour liquids, including hot liquids
  • safely handle hot foods
  • perform repetitive tasks required in a commercial kitchen
  • move from work station to work station near other students and equipment
  • lift containers (bulk and prep) individually and in coordination with other students
  • lift supplies from floor, pallet, or table and place on storage racks
  • remove supplies from storage racks above head at standard height
  • hold containers such as pots and bowls while mixing and blending ingredients in those containers
  • operate machinery and equipment safely and efficiently
  • efficiently use whisking, dicing, and piping skills
Sensory
  • access voice instructions in a noisy environment
  • access equipment alarms
  • access meters and gauges
  • access printed and written instructions and labels
  • feel product texture
  • distinguish smells and tastes
  • receive instructor's voice in a noisy kitchen/lab environment
  • perceive food preparation equipment alarms
  • read temperature and pressure gauges
  • read ingredients labels
  • taste and feel product to determine quality and doneness and adjust flavor appropriately
  • read MSDS documents
Interpersonal and Emotional
  • work cooperatively with other students and instructors
  • complete an equitable share of kitchen duties
  • follow directions of instructors and fellow students
  • remain calm in a stressful environment
  • display characteristics of emotional stability
  • self-manage medical and emotional conditions
  • participate in team projects with other students
  • provide assistance to fellow students and instructors when asked
  • maintain a cooperative spirit while working in a hot, crowded environment
  • complete duties as assigned
  • maintain a positive attitude
  • manage one's medical and emotional conditions in order to permit self, others, and the program to meet educational goals

Take the next step your way. Apply today or plan your path with help.