You want to attend a college that stands out from the rest. At COD, you'll discover:

• Dedicated instructors with years of practical industry and teaching experience.
• State-of-the-art instructional kitchens with individual stations including a a chocolate room and a culinary amphitheater.
• Flexible course schedules with day, evening and weekend classes.
• Small class sizes that ensure students receive personalized attention. 
• Affordable programs to help students achieve success without creating overwhelming debt or draining a savings account.
• An articulated transfer program with several prestigious institutions.
• Accreditation from the Education Foundation of the American Culinary Federation, making COD one of the few schools in the nation to have accreditation for both food service administration and culinary arts

Baking and Pastry Arts, Associate in Applied Science

The Baking and Pastry Arts, Associate in Applied Science degree program provides fundamental skills in baking and pastry arts. The degree consists of a minimum of 64 credit hours in program requirements and general education.

Baking and Pastry Arts Certificate

The Baking and Pastry Arts, Certificate program provides fundamental skills in baking and pastry arts. Students are employable in hospitality industry in the areas of baking and pastry. This certificate requires 28 credits and allows students to enter into the job force quickly.

Academic and Career Pathways give you a roadmap to achieving your career goals. Follow a pathway based on your degree or certificate that outlines which classes you need to take and when so you graduate on time or move on to the next phase in your career.

• Baking and Pastry Arts, Associate in Applied Science
• Baking and Pastry Arts, Certificate

Baking and Pastry Arts graduates will:

• Define baking terms.
• Identify equipment and utensils used in baking and discuss proper use and care.
• Demonstrate proper selection of equipment and utensils for specific application.
• Identify ingredients used in baking.
• Demonstrate proper scaling and measurement techniques.
• Apply basic math skills to recipe conversions.
• Describe properties and list function of various ingredients.
• Prepare crusty, soft, and specialty yeast products.
• Prepare quickbreads.
• Produce a variety of types of pies and tarts.
• Produce a variety of types of cookies.
• Prepare a variety of types of cakes and describe techniques used in mixing, panning, baking, and basic decorating techniques.
• Demonstrate basic icing and decorating techniques.
• Prepare laminated doughs.
• Prepare Choux pastries.
• Prepare the three basic meringue types.
• Prepare creams, custards, puddings, and related sauces.
• Prepare a variety of dessert sauces.
• Discuss the application of mixes and other value added products.
• Prepare a variety of basic hot soufflés.
• Prepare fritters, crepes, cobblers, and crisps.
• Prepare a variety of fillings and toppings for pastries and baked goods.
• Demonstrate the presentations of baked goods and desserts.

College of DuPage partners with several four-year institutions to help students seamlessly complete a bachelor’s degree in culinary arts. Students can connect with Transfer Services for personalized guidance on transfer opportunities.

For more information about Transfer Pathways, visit the College of DuPage Catalog. The pathway outlines a typical two-year course plan for completing an AA or AS degree before transferring to a four-year program. Course requirements vary by institution, so consult your faculty or academic advisor for specific guidance.

Articulation Agreements

College of DuPage maintains transfer agreements with many colleges and universities to ensure a smooth transition toward a bachelor’s degree. These agreements often include a defined course sequence. Students should regularly meet with a faculty member or Advising Services to stay on track.

• Roosevelt University, AAS in Baking & Pastry to BS in Hospitality and Tourism Management (3+1)
• Roosevelt University, AAS in Culinary Arts to BS in Hospitality and Tourism Management (3+1)

Transfer Guides

Beyond articulation agreements and guaranteed admission programs, College of DuPage courses transfer to many other institutions. Transfer Guides help students select COD courses that meet prerequisites for specific majors and include details such as contact information, major requirements, general education requirements, and transfer policies.

Students enrolled in the Culinary Arts program pay the current tuition rate. Textbooks for classes cost approximately $75. If you are in a laboratory class, you will need to purchase tools and a uniform and pay a laboratory fee. Scholarships are available throughout the school year.

Students who are enrolled in any culinary, pastry or management laboratory classes will need to purchase uniforms as part of the class requirements.

• Culinary Students: knife kit, checked pants, embroidered chef coat, skull cap, bib apron, and two side towels
• Pastry Students: checked pants, embroidered chef coat, skull cap, bib apron, and two side towels
• Hospitality Students: black pants, white shirt with embroidered Waterleaf logo, black bistro apron

Uniforms and hand tools must be purchased through COD to ensure a consistent experience for students.

A few things to note:

• Uniforms and supplies are included in the lab fees for their respective class and will be ordered in class on the first day. Incoming students will receive an email outlining the procedure.
• While not included in the packages, appropriate shoes are required. Shoes should be sturdy, black, closed toed, and have a non-slip sole.  Brands such as Sketchers work shoes and Shoes for Crews are acceptable options.  No gym shoes are allowed.

If you have questions on uniforms, contact Associate Professor David Kramer at kramerd@cod.edu or (630) 942-2868 or Culinary Market and Lab Coordinator Laura Lerdal at lerdal@cod.edu or (630) 942-2359.

Culinary Classes

• Appropriate shoes are required. Shoes should be sturdy, black, closed toed, and have a non-slip sole. Brands such as Sketchers work shoes, Shoes for Crews, and Dansko clogs are all acceptable options. No gym shoes.
• College-issued black and white checked pants, hemmed, cleaned and pressed.
• College-issued white apron.
• College-issued white skull cap
• Two side towels.
• College-issued long sleeve chef coat with name and program insignia.

Restaurant Service and Sales Classes

• Appropriate shoes are required. Shoes should be sturdy, black, closed toed, and have a non-slip sole. Brands such as Sketchers work shoes, Shoes for Crews, and Dansko clogs are all acceptable options. No gym shoes. 
• Cleaned, pressed, college-issued white dress shirts with embroidered Waterleaf logo.
• Cleaned, pressed black dress pants.

Culinary and hospitality classes are held in the Culinary and Hospitality Center located on the College of DuPage campus in Glen Ellyn. The College is located about 25 miles west of downtown Chicago.

There is no on-campus housing at COD. Contact Student Life at (630) 942-2243 for further information on housing.