North Georgia Technical College offers its Baking and Pastry Specialist Certificate at the Currahee Campus in Toccoa, one of the college’s three campuses in north Georgia. The 2026–27 catalog sets the program at 26 credits over two terms, with new students admitted in Fall or Spring.
The certificate belongs to a culinary department whose Culinary Arts diploma and associate degree are accredited by the American Culinary Federation Education Foundation Accrediting Commission. The certificate is not named in that accreditation, but its courses also appear in both longer programs.
Quick Facts
| Category | Details |
|---|---|
| School | North Georgia Technical College |
| Campus | Currahee Campus, 9238 Highway 17 South, Toccoa, Georgia |
| Credential | Baking and Pastry Specialist Certificate (BA51) |
| Length | Two terms |
| Credits | 26 credits |
| Entry terms | Fall and Spring |
| Format | Campus-based |
| Program area | Culinary Arts, School of Personal Services |
Baking and Pastry Program Options
NGTC lists the certificate in its 2026–27 Programs of Study catalog and on its Culinary Arts program page.
Baking and Pastry Specialist Certificate
The certificate requires 26 credits across two terms at the Currahee Campus. Students can meet its six-credit cooking requirement with a single Principles of Cooking course or with two three-credit foundations courses.
The college’s Culinary Arts page also lists the Blairsville Campus, but the catalog places the certificate at Currahee only.
Stacking Into the Culinary Arts Diploma or Degree
Certificate students who want broader kitchen training can continue into the 52-credit Culinary Arts Diploma, planned for four terms, or the 68-credit Culinary Arts AAS, planned for five terms. Both are offered at Currahee with Fall, Spring, and Summer entry. Culinary Safety and Sanitation, the cooking option, and Baking Principles I are core courses in each, while Baking Principles II and Advanced Baking Principles appear among the elective options.
Foundations of Mathematics counts in the diploma, while the AAS calls for college-level math. The college states that the diploma and AAS hold Exemplary accreditation status through June 30, 2031, that both diploma and degree students are eligible for the Certified Culinarian designation, and that its Culinary Arts programs include a chef-supervised internship. The certificate’s course list does not include an internship course.
Curriculum and Baking Courses
NGTC’s certificate uses CHEF course codes and places a three-credit Baking Principles II course between the introductory and advanced baking classes. The 2026–27 catalog lists these requirements:
- Culinary Safety and Sanitation (CHEF 1110), 3 credits
- Principles of Cooking (CHEF 1120), 6 credits, or Foundations of Cooking Principles and Foundations of Cooking Techniques (CHEF 1122 and CHEF 1124), 3 credits each
- Baking Principles I (CHEF 1500), 5 credits
- Baking Principles II, 3 credits
- Advanced Baking Principles (CHEF 2250), 6 credits
- Foundations of Mathematics (MATH 1012), 3 credits
The certificate page lists Baking Principles II under the code CHEF 2100, while the diploma and degree pages list it as CHEF 2001 and use CHEF 2100 for Culinary Practicum. Students should confirm the correct course with an advisor before registering.
Tuition and Additional Costs
For 2026–27, NGTC charges $107 per credit for Georgia residents and $214 per credit for out-of-state students. Mandatory fees total $416 per semester, covering accident insurance, campus safety, ID card, instructional, technology, parking, registration, activity, and wellness fees. Applying those rates to the published credits and terms produces these estimates:
| Program | Credits | Estimated in-state tuition and fees | Estimated out-of-state tuition and fees |
|---|---|---|---|
| Baking and Pastry Specialist Certificate (2 terms) | 26 | $3,614 | $6,396 |
| Culinary Arts Diploma (4 terms) | 52 | $7,228 | $12,792 |
Each estimate multiplies the credit total by the per-credit rate and adds $416 in mandatory fees for each published term. The figures leave out the $25 application fee, the $40 graduation fee, books and supplies, housing, transportation, and any program-specific fees.
The catalog estimates books and supplies at about $800 for the full certificate, compared with about $1,000 for the diploma. Students must also maintain health requirements for restaurant personnel under Georgia Department of Health guidelines. Review the NGTC tuition and fees sheet before enrolling.
Admissions and Financial Aid
Applicants must be at least 16, hold a high school diploma or GED, and complete the application process, including a placement test or SAT or ACT scores. NGTC’s admissions page outlines the steps: submit the application and one-time $25 fee, answer the residency questions, provide proof of lawful presence if seeking in-state tuition, send sealed official transcripts, and take the ACCUPLACER or submit ACT or SAT scores.
The catalog also requires students to be able to lift 50 pounds, stand for long periods, and tolerate heat.
NGTC tells applicants that the FAFSA serves as the application for both the Federal Pell Grant and the HOPE Scholarship or Grant, and it lists its school code as 005619. Foundation scholarships and WorkSource Georgia Mountains assistance are also listed, so students should confirm which sources apply to a two-term certificate.
Career Preparation and Transfer Considerations
The certificate targets entry-level baking and pastry work. NGTC lists restaurants and bakeries, hotels, resorts, institutional kitchens, and private chef work among settings for its culinary graduates, and its culinary programs may host lunch or dinner buffets open to the public.
For the Culinary Arts program at the Currahee Campus, NGTC reports graduation rates of 86.2% for AY2024 and 85.3% for AY2025, a 100% job placement rate in both years, and a 0% certification rate. These figures describe the Culinary Arts program rather than the certificate alone, so applicants may want to ask what the certification measure covers.
The certificate is a career credential. Students who may later attend another college should ask that school to review their NGTC coursework.
Which North Georgia Tech Pathway May Fit You?
| Pathway | May fit students who want |
|---|---|
| Baking and Pastry Specialist Certificate | A two-term, baking-focused credential with a Fall or Spring start |
| Certificate, then Culinary Arts Diploma | Broader kitchen training in an ACF-accredited program, with eligibility for the Certified Culinarian designation |
| Certificate, then Culinary Arts AAS | The longest option, adding general education and more culinary electives across five terms |
Questions to Ask Before Applying
- Will I register for Baking Principles II as CHEF 2001 or CHEF 2100?
- Are all certificate courses held at the Currahee Campus in Toccoa?
- How many of my certificate credits will count toward the diploma or AAS elective requirements?
- What does the $800 books and supplies estimate include, and are there any program-specific fees?
- What health documentation must I provide before starting kitchen labs?
- Does the certificate include live work, buffet service, or internship hours?
Program details and costs can change. Confirm current requirements with North Georgia Technical College before applying.