McHenry County College in Crystal Lake offers three baking and pastry credentials in its Baking and Pastry Management department: the 16-credit Baking and Pastry Assistant I Certificate, the 27-credit Baking and Pastry Assistant II Certificate, and the 61-credit Baking and Pastry Management AAS. Credits from the certificates stack directly into the degree.
The program is built on long lab courses. Pastry Skills I and II each carry six credits with nine lab hours a week, and much of what students bake goes to Sweet Scots, the student-run bakery, or Tartan Bistro, the student-run restaurant. The AAS ends with Bakery Operations, where students run a small campus bakery and coffee shop. Details below come from the 2026–27 MCC Credit Course Catalog.
Quick Facts
| Category | Details |
|---|---|
| School | McHenry County College |
| Location | Crystal Lake, Illinois; 8900 US Highway 14 |
| Credentials | Baking and Pastry Management AAS; Baking and Pastry Assistant II Certificate; Baking and Pastry Assistant I Certificate |
| Credits | 61; 27; or 16 credits |
| Length | Four, three, or two semesters in the catalog’s sample pathways |
| Student-run operations | Sweet Scots bakery and Tartan Bistro restaurant |
| Application fee | $15 |
Baking and Pastry Program Options
MCC describes a stackable path from Baking and Pastry Assistant I to Assistant II, then toward the AAS. The department also connects to the Culinary Management AAS, where the Assistant II credits can serve as electives.
Baking and Pastry Management AAS
The Baking and Pastry Management AAS requires at least 61 credits: 15 in general education, a 35-credit program core, and 11 credits of program electives. The core covers the full pastry sequence, Bakery Operations, inventory and costing, menu planning, and either Culinary and Hospitality Supervision or Human Resources Management.
Electives include Decorative and Chocolate Techniques, a Pastry Business Internship managing the campus bakery, Culinary Skills I, Culinary Nutrition, beverage management, and social media marketing. According to the AAS program page, graduates can pursue work in bakeries, restaurants, hotels, banquet halls, and cruise ships.
Baking and Pastry Assistant II Certificate
The Baking and Pastry Assistant II Certificate adds Advanced Pastry Skills, Menu Planning, and Inventory, Purchasing and Costing to the Level I courses, for 27 credits. The catalog states that every credit is fully stackable to the AAS.
Baking and Pastry Assistant I Certificate
The Baking and Pastry Assistant I Certificate is three courses: Intro to Professional Hospitality, Pastry Skills I, and Pastry Skills II. MCC’s program page lists prep baker, scaler, decorator, dough laminator, and cake baker among the entry-level roles it targets.
Curriculum and Baking Courses
The 2026–27 catalog lists these baking and related courses across the three credentials:
- Intro to Professional Hospitality (4 credits), including mandatory ServSafe Manager training
- Pastry Skills I (6 credits): yeast and quick breads, pies, tarts, and cookies
- Pastry Skills II (6 credits): decorative cakes, custards, crepes, and souffles
- Advanced Pastry Skills (5 credits): artisan breads, advanced cakes, and plated desserts
- Bakery Operations (5 credits, AAS)
- Decorative and Chocolate Techniques (4 credits, AAS elective)
- Menu Planning, and Inventory, Purchasing and Costing (3 credits each)
In Bakery Operations, students rotate through lead baker, daily manager, barista, and counter roles over 16 weeks. Lab courses bar phones and other electronic devices and require the MCC uniform and toolkit, and some also require a printed textbook.
Tuition and Additional Costs
MCC’s tuition and fees page lists Fall 2026 tuition of $126.50 per credit for District 528 residents, $436.92 for out-of-district residents, and $556.94 for out-of-state residents. All students also pay a $9 technology fee and a $7.75 infrastructure fee per credit, plus a $7 registration fee each semester. These estimates use the semester counts in the catalog’s sample pathways:
| Program | Credits | Estimated in-district tuition and fees | Estimated out-of-district tuition and fees | Estimated out-of-state tuition and fees |
|---|---|---|---|---|
| Baking and Pastry Management AAS (4 semesters) | 61 | $8,766 | $27,702 | $35,023 |
| Baking and Pastry Assistant II Certificate (3 semesters) | 27 | $3,889 | $12,270 | $15,511 |
| Baking and Pastry Assistant I Certificate (2 semesters) | 16 | $2,306 | $7,273 | $9,193 |
These totals include tuition, the two per-credit fees, and the registration fee. They exclude the $15 application fee, course fees, books, transportation, and living costs. The rates shown are for Fall 2026, so spring and summer charges could differ.
The catalog says course fees in the first pastry and culinary lab classes cover the required MCC uniform and toolkit, and students must also have kitchen-safe shoes. MCC’s own program pages estimate additional costs of $1,268 for Assistant I, $1,858.25 for Assistant II, and $4,111.75 for the AAS, on top of tuition and fees.
Admissions and Financial Aid
MCC is an open-enrollment college. Its credit student steps include submitting the application with a $15 fee and sending transcripts, which MCC uses to verify high school completion, determine aid eligibility, and help with placement. Students then complete placement, an online orientation, and an in-person orientation where they register.
Students can file the FAFSA and apply for MCC scholarships, and the department notes several scholarships for culinary students. The college does not state Pell eligibility for each baking credential on its program pages, so the 16-credit certificate in particular is worth checking with financial aid.
Career Preparation and Transfer Considerations
MCC says the curriculum is designed to meet industry standards set by the American Culinary Federation and the National Restaurant Association Educational Foundation. That is a curriculum statement, not ACF accreditation. Students prepare for the NRAEF ManageFirst credential and the ServSafe Sanitation Manager certification, and with department chair permission they can apply for paid internships in the student-run bakery or restaurant.
The AAS is not designed specifically for transfer, though MCC reports graduates who continued at Kendall College, Roosevelt University, Northern Illinois University, and Southern Illinois University. An advisor and the department chair can explain which courses apply to a bachelor’s program.
Which MCC Pathway May Fit You?
| Pathway | May fit students who want |
|---|---|
| Baking and Pastry Assistant I Certificate | A short, lab-heavy start with ServSafe training and two six-credit pastry courses |
| Baking and Pastry Assistant II Certificate | Advanced breads, cakes, and plated desserts plus costing and menu planning |
| Baking and Pastry Management AAS | Hands-on bakery management experience and a degree that also covers general education |
Questions to Ask Before Applying
- How much is the course fee for Pastry Skills I, and what does the uniform and toolkit include?
- Will Spring 2027 tuition and fees match the Fall 2026 rates?
- Is each baking certificate eligible for federal financial aid?
- Which semesters offer each pastry lab, and can I start in spring?
- How do I apply for a paid internship in Sweet Scots or Tartan Bistro?
Program details and costs can change. Confirm current requirements with McHenry County College before applying.