Advanced Baking & Pastry
  • Certificate

The Advanced Baking and Pastry program provides students with hands-on learning experience in baking and pastry techniques. Students receive instruction in creating artisan breads, desserts, pastries, chocolates and confections, wedding cakes and centerpieces, as well as theoretical knowledge that underlies competency in the field.

Fall Semester

Artisan Breads
Chocolates and Confections
European Tortes

Spring Semester

Plated Desserts
Wedding Cakes


  • CULA 105– Food Service Sanitation (or proof of current Serve Safe certification)

  • CULA 165– Baking and Pastry (or equivalent, with a grade of “C-“ or higher; please provide course syllabus)

    OR completion of an Associate’s degree, or higher, in Culinary Arts.

Please see the application for additional admissions requirements.


Student Support Center Advisor

Mandee Johnson

LRC 129

(406) 756-3886
Faculty Advisor

Chef Dan Moe

AT 149

(406) 756-3862

For general information, contact the Admissions Office: (406) 756-3847.