About Our Program

Do you see yourself opening a bakery or café where you and your staff design and create stylish cakes or artisan breads and sweets? Will you be preparing hundreds of fine desserts for catered events in one of the best hotels, restaurants or catering venues? How will you re-invent the food business by using time-tested skills and techniques in new ways?

Begin your journey or energize your career with a Baking and Pastry credential from HFC and get on track to make the chocolates, confections, pastry, cakes, and breads that delight customers. As a pastry cook, pastry chef, or executive pastry chef, you have the opportunity to use your energy, attention to detail and artistry in places like hotels, restaurants, bistros, bakeries, resorts and catering venues. At HFC, you will have the opportunity to:

  • Create artisan breads, desserts, pastries, chocolates and confections in our production-based, hands-on classes starting in your first semester;
  • Learn the basics of cooking, nutrition, menu development, food safety and cost control;
  • Develop business and communications skills by participating in the operations of a full-service restaurant, quick service café and campus catering operations;
  • Prepare breads, plated desserts, chocolates and confections for the Fifty-One-O-One student-run restaurant, Culinary Wellness cafe and special events; and
  • Gain on-the-job experience and put your knowledge into action with a paid internship at one of many local employers including gourmet markets, restaurants, hotels, hospitals, schools, and catering venues.

Begin today with a skills certificate and Serv-Safe food safety certification, complete an American Culinary Federation Education Foundation (ACFEF)-accredited associate degree and Certified Pastry Culinarian certification and then finish with the Bachelor of Science degree, all at HFC without the hassle of transfer, loss of credits, travel or paid parking associated with other more costly education and training options.

Interested in our Program?

  • State of the art teaching kitchens

    new climate controlled pastry kitchen for cakes, pastry, chocolate and confection work.

  • $12.51 hourly wage for Bakers

    regional median hourly earnings

  • +1.3% expected job growth

    expected regional job growth for Bakers from 2016-2025

  • /about-us/accreditations
    ACF Accredited Programs
  • Certified Executive Chefs

Featured Courses


Lists the faculty associated with this program and their contact information.
Name Credentials Email
Eric Gackenbach
FT Faculty - Hospitality
A.A.S., Schoolcraft College; B.S.B.A., Central Michigan University*; M.B.A., Wayne State University* epgackenbach@hfcc.edu
Jeffery Click
FT Faculty - Hospitality
A.S., Henry Ford College; B.A.S., Siena Heights University* jclick@hfcc.edu
Joseph Cosenza
FT Faculty - Hospitality
A.A.S., Le Cordon Bleu; B.S., Winona State University; M.B.A., Johnson & Wales University jecosenza@hfcc.edu
Kristin Jablonski
FT Faculty - Hospitality
CEPC®, American Culinary Federation; A.A.S., Schoolcraft College; B.A., Siena Heights University* kwjablonski@hfcc.edu

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