Triton College in River Grove teaches baking and pastry through its Jerome J. Drosos School of Culinary Arts, which runs a retail bakery on campus that doubles as a lab for hospitality students. Two baking credentials are offered: a 63-credit Baking and Pastry A.A.S. and a 31-credit Baking and Pastry Certificate.
Both programs end with Cooperative Work Experience, a 240-hour job placement arranged with the college’s help. The certificate fits into one fall and one spring semester, and every certificate course is also part of the degree. Program details are from the 2026–27 Triton College catalog.
Quick Facts
| Category | Details |
|---|---|
| School | Triton College |
| Location | River Grove, Illinois; bakery in the B Building |
| Credentials | Baking and Pastry A.A.S. (HIA.BKG.AAS); Baking and Pastry Certificate (HIA.BKG.CERT) |
| Credits | 63 for the A.A.S.; 31 for the certificate |
| Program map | 4 semesters for the A.A.S.; 2 semesters (fall and spring) for the certificate |
| Work experience | 240-hour cooperative work experience in both programs |
| Department | Hospitality Industry Administration |
Baking and Pastry Program Options
The catalog groups both credentials under Hospitality Industry Administration/Baking and Pastry, separate from the department’s culinary arts, hospitality management, and restaurant management programs.
Baking and Pastry A.A.S.
The Baking and Pastry A.A.S. spreads 63 credits over four semesters. Beyond the certificate courses, it adds Laminated Doughs, Chocolate, Food Preparation Essentials and Theory, Hospitality Supervision, Retail Bakery Management, Food and Beverage Purchasing/Cost Control, and Basic Accounting I.
General education includes English Rhetoric and Composition I, Principles of Effective Speaking, a humanities or fine arts course, and a social and behavioral science course. The catalog says the degree prepares students to work as pastry chefs in hotels, restaurants, and bakeries or to run their own bakery.
Baking and Pastry Certificate
The Baking and Pastry Certificate is a 31-credit basic certificate. The fall semester covers culinary math, knife skills, the hospitality industry, sanitation, cake and pastry decoration, and introductory baking. In spring, students take quantity food preparation, nutrition, artisan breads, advanced cake decoration, specialty baking, and the work experience.
Graduates are described as ready for entry-level bakery and assistant pastry chef jobs in retail bakeries, in-store bakeries, restaurants, and hotels.
Curriculum and Baking Courses
Baking and pastry courses in the two programs include:
- Introduction to Baking and Pastry (3 credits)
- Cake and Pastry Decoration, and Advanced Cake Decoration (3 credits each)
- Artisan Breads (3 credits), with sourdough, bagels, baguettes, and hearth breads
- Specialty Baking and Pastry (3 credits), including petits fours and classical desserts
- Laminated Doughs and Chocolate (2 credits each, A.A.S. only)
- Retail Bakery Management (4 credits, A.A.S. only)
Most baking labs require Food Sanitation and Safety and Introduction to Baking and Pastry first. The work experience requires 12 completed college credits, a 2.0 GPA, and approval from the Cooperative Education Office. Students work with an advisor to plan the sequence.
Tuition and Additional Costs
For the 2026–27 school year and Summer 2027, Triton charges $158 per credit hour in-district, $397 out-of-district, and $510 out-of-state. Fees total $20 per credit hour, made up of student services, auxiliary, technology, and registration fees. With no flat term fee, the number of semesters does not change these estimates:
| 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 A.A.S. | 63 | $11,214 | $26,271 | $33,390 |
| Baking and Pastry Certificate | 31 | $5,518 | $12,927 | $16,430 |
Course and lab fees, textbooks, uniforms, tools, transportation, and living costs are not part of these totals. Online classes add $35 per course, although all online and hybrid courses are billed at the in-district tuition rate.
Most baking courses list a “course fee required” note in the catalog, but the amounts are not published there. Triton says lab fees appear at registration and in each semester’s class schedule. Full rates are on the tuition and fees page.
Admissions and Financial Aid
Triton admits all high school graduates and others who can benefit from its programs. The application procedures are to submit the online application, determine math and English placement, take a placement exam unless it is waived, and meet with an advisor, which new students must do before registering. The program pages list no special requirements for the baking credentials.
Students seeking grants should submit the FAFSA, which Triton also accepts as a way to hold classes while aid is processed. The college does not state on the program pages whether the certificate is Pell eligible, so ask the financial aid office before enrolling.
Career Preparation and Transfer Considerations
Students practice in the Hospitality Bakery, which is open to the public on a set weekly schedule during the school year. The work experience adds 240 hours with an employer, and the degree’s Retail Bakery Management course covers menu writing, inventory, staffing, and production.
Many HIA courses carry the catalog’s articulation symbol, meaning they transfer to three or more Illinois state schools as electives or equivalent courses. The A.A.S. is still a career degree, so students aiming for a bachelor’s degree should confirm transfer credit with the receiving school.
Which Triton Pathway May Fit You?
| Pathway | May fit students who want |
|---|---|
| Baking and Pastry Certificate | A two-semester program with cake decoration, artisan breads, and a 240-hour work placement |
| Baking and Pastry A.A.S. | The certificate plus laminated doughs, chocolate, retail bakery management, and general education |
Questions to Ask Before Applying
- What course fees apply to each baking lab this semester?
- Can I start the certificate in spring, or only in fall?
- How are work experience placements found, and are they paid?
- Is the Baking and Pastry Certificate eligible for Pell Grants?
- Are any baking courses offered in 8-week or evening formats?
Program details and costs can change. Confirm current requirements with Triton College before applying.