Hennepin Technical College offers three baking and pastry awards at its Brooklyn Park campus: a 20-credit Baking and Pastry Entrepreneur certificate, a 25-credit Pastry Entrepreneur certificate, and a 60-credit associate degree. The first certificate concentrates on production. The second adds business and advanced pastry coursework and builds on foundational baking skills. The AAS combines both areas with general education.
Quick Facts
| Campus | Brooklyn Park, Minnesota; daytime program |
|---|---|
| Credentials | 20-credit Baking and Pastry Entrepreneur certificate; 25-credit Pastry Entrepreneur certificate; 60-credit Baking and Pastry Entrepreneur AAS |
| Start terms | Fall, spring and summer listed by the college; check course availability for your chosen award |
| Delivery | Campus kitchen instruction with a mix of classroom and online coursework in the entrepreneurship pathway; not a fully online baking program |
| 2026–27 rates | $257.03 per culinary (CULA) credit; $225.67 per standard credit, including listed standard fees |
Choose a Hennepin Baking Program
Baking and Pastry Entrepreneur Certificate: 20 Credits
This production-focused certificate spans two recommended semesters: 12 credits first, then eight. Students take sanitation and safety, foundations of baking and pastry, creams and custards, artisan breads, chocolates and confections, international and regional pastry, and specialty cakes. The college lists no general education requirement for this award. It is the most direct option here for a student who wants practical baking instruction without the AAS business sequence.
Pastry Entrepreneur Certificate: 25 Credits
This separate 25-credit award builds on baking and pastry foundations. Its recommended sequence is 13 credits followed by 12. Courses include advanced baking for health and special needs, nutrition, menu planning, purchasing and cost control, a baking and pastry capstone, accounting, marketing, entrepreneurship, and operations. Students considering this path should ask an advisor which foundational courses they must complete before starting; the 25 listed credits should not be assumed to cover all prior preparation.
Baking and Pastry Entrepreneur AAS: 60 Credits
The AAS is a four-semester sequence of 15, 16, 14 and 15 credits. It combines 45 technical credits with 15 general education credits. The technical plan includes the baking courses above plus a capstone and business subjects such as accounting, marketing and supply chain management. General education includes communication, writing, critical thinking and food-related humanities and social science courses. This route is useful for students who want to work in pastry production and learn how to manage or start a food business.
Tuition and Program Cost
Hennepin Tech’s 2026–27 schedule lists a culinary course rate of $257.03 per credit and a standard rate of $225.67, with standard per-credit fees included. Applying those rates to the catalog course lists gives an estimated $5,140.60 for the 20-credit production certificate, about $6,018.07 for the 25-credit entrepreneur certificate, and about $14,543.72 for the 60-credit AAS. The AAS calculation uses 32 CULA credits and 28 other credits. These are course-rate estimates, not official program bills. Online sections, special course fees, books, tools, uniforms and supplies can change the total. Ask the tuition office for an itemized estimate for your actual schedule.
How Classes Work
The college places the program at Brooklyn Park during the day. Students use commercial kitchens for applied work. The AAS and Pastry Entrepreneur descriptions mention a combination of classroom and online formats, but hands-on baking classes require campus attendance. Hennepin lists fall, spring and summer as available starts for the program; a specific required course may have a narrower schedule. Check the current eServices course search before planning a completion date.
Admission and Financial Aid
Hennepin marks the program as having prerequisites. Its application process calls for an application, prior transcripts or transfer requests when relevant, an admission decision, placement testing for new students, and course planning with an advisor. The college says placement results guide course choices rather than determine admission. Ask which prerequisites apply to your chosen certificate or degree and whether previous culinary credits will transfer. Financial aid and scholarships may be available to eligible students; Minnesota residents may also want to check North Star Promise eligibility.
Career Fit and Next Steps
The 20-credit certificate focuses on entry-level production skills for bakeries, pastry shops and food service kitchens. The entrepreneurship certificate adds planning and cost-control topics for people interested in supervisory or business work. The AAS provides the broadest mix of baking, business and general education. No credential guarantees a chef or manager role; experience and the employer’s requirements matter.
Review the college’s current awards and start information, 2026–27 program catalog, and tuition rates. Compare Saint Paul College or return to the Minnesota guide.