Pierpont Community & Technical College offers a Pastry & Baking Arts Certificate in Applied Science and an Associate of Applied Science in Food Service Management with a pastry and baking arts concentration. Students train through the college’s Culinary Academy in White Hall, near Fairmont.
The two paths let students choose between focused pastry training and a broader associate degree. The college identifies hands-on instruction with American Culinary Federation-certified chefs.
Quick Facts
| Category | Details |
|---|---|
| School | Pierpont Community & Technical College |
| Training site | Culinary Academy, White Hall, West Virginia |
| Credentials | Pastry & Baking Arts CAS; Food Service Management AAS, Pastry and Baking Arts concentration |
| Length | Certificate or two-year associate pathway; confirm the current course map |
| Format | Campus-based culinary labs |
| Admissions | Open enrollment; standard Pierpont application |
| 2026–27 base rate | WV: $2,881 per 12-credit term; $5,762 for two terms, before culinary and other fees |
Pastry and Baking Programs
Pierpont’s Food Service Management program page lists both the pastry and baking concentration in its AAS and a Pastry & Baking Arts certificate. It also links to the current catalog for each credential.
The AAS adds general education and food-service management study to the pastry curriculum. The certificate is a shorter route for students seeking concentrated baking instruction. Ask the program coordinator for the current credits and whether all certificate courses apply to the associate degree.
The Culinary Academy opened at Middletown Commons in White Hall in 2023. Pierpont’s main mailing address is in Fairmont, but students should confirm the classroom location for each course before registering.
Curriculum and Practical Training
- Pastry and baking techniques in commercial kitchen labs
- Food-service principles, safety, and sanitation
- Production and presentation of baked goods and desserts
- Management and general education study in the AAS
- Practical instruction with ACF-certified chefs
Pierpont lists the pastry and baking program under the American Culinary Federation Education Foundation’s accrediting commission. Check the college’s program page for its current accreditation disclosure and course catalog.
2026–27 Tuition and Fees
Pierpont’s 2026–27 schedule lists $2,881 for a 12-credit term for West Virginia residents, $6,830 for nonresidents, and $5,531 at the eligible metro rate. Two 12-credit terms therefore total $5,762 in resident base tuition and standard fees, before program-specific charges. This is a 24-credit year, not the full cost of either credential.
| Example: one 12-credit WV term | Amount |
|---|---|
| Base tuition and standard fees | $2,881 |
| Food Service Management program fee at 12 credits | $400 |
| One applicable culinary foods lab | $300 |
| Example subtotal with one lab | $3,581 |
Other listed charges include a $395 technology fee, $130 new-student fee, $55 annual culinary membership, and $260 professional tool kit when applicable. A second lab would add another $300. The specific combination depends on the student’s classes and term; the subtotal above excludes the technology, new-student, membership, and toolkit charges.
The state schedule lists the $400 food-service program charge for both the AAS and Pastry & Baking Arts CAS. Review Pierpont’s 2026–27 rate and fee schedule for residency and course charges. Pierpont labels those rates preliminary, so the college’s bill remains the final amount.
Admissions and Financial Aid
Pierpont describes the Food Service Management program as open enrollment and says applicants need the standard college application. Financial aid depends on student eligibility and the chosen credential. Ask the aid office to check the certificate and AAS separately.
Questions to Ask the Program
- How many credits does each current pastry pathway require?
- Which classes meet at the White Hall Culinary Academy?
- Which lab fees, tools, and uniforms apply each semester?
- Can the certificate be applied to the AAS without repeating courses?
- Which terms offer the required pastry labs?