For Amanda Phipps, the weekends aren’t for winding down — they’re for planning. She’s preparing ingredients, researching new recipes, and crafting lessons for students in EICC’s culinary program, which is growing stronger by the semester. 

“I love going to work,” Phipps said. “Monday morning comes, and I’m excited. I get to teach what I love.” 

Phipps recently earned her Certified Working Pastry Chef (CWPC) certification from the American Culinary Federation (ACF), a nationally recognized designation that validates her technical mastery. It’s the latest milestone in a career that spans product demonstrations for Wilton, working long days in catering, and nearly a decade in culinary education. 

But the real joy, Phipps said, comes not just from pastry work — it’s from being part of a culinary program that puts students first and is actively working toward ACF accreditation, a gold standard in the culinary world. 

“We’re organizing and strengthening the program,” Phipps said. “It’s exciting to be part of something where students come first, and where we’re always thinking about how to make the experience better for them.” 

The classroom wasn’t her original plan. In fact, her entry into education happened by accident. 

“Ten years ago, a friend called and said, ‘I know you don’t teach, but we need someone with your experience,’” Phipps recalled. “At first, I said no. I didn’t think I had time, and the idea terrified me. But I walked into that first class — and I loved it.” 

Today, she teaches baking and food preparation at the Scott Community College Culinary Arts Center and at the Button Factory, the site that serves Muscatine Community College students. Her students range from high school graduates to adults changing careers, many of them balancing work and family. Phipps calls them the best students she’s ever had. 

“They’re motivated. They show up early, stay late, and they want to learn,” she said. “These students choose to be here.” 

While many culinary students enter the program with dreams of becoming chefs in restaurants, Phipps emphasizes the importance of understanding the baking and pastry side of the kitchen. 

“You can’t lead a kitchen if you don’t understand all the parts of it,” she said. “Even if you’re not the one decorating cakes, you should know what it takes — the time, the skill, the cost. It’s all part of managing a successful operation.” 

What It Takes to Become a Certified Working Pastry Chef

Earning the title of Certified Working Pastry Chef (CWPC) isn’t just about knowing how to bake — it’s a rigorous process that tests technical skill, organization, and composure under pressure.

For EICC instructor Amanda Phipps, preparing for the exam meant months of planning. She created a complete production schedule, wrote out her recipes and instructions, and meticulously pre-measured every ingredient before walking into the kitchen on test day.

“I stayed up until 2 a.m. making sure everything was ready,” she said. “Organization is my happy place.”

The exam itself lasted three and a half hours and was closely observed by professional evaluators. Candidates were expected to work efficiently, explain their techniques, and use proper culinary terminology throughout the process.

“You’re in your zone, but you’re also being watched the whole time,” Phipps said. “They want to know you can do the work and communicate it like a pro.”

From plating to cleanup, every move was assessed — even how much space she used. “I didn’t realize I was supposed to stay within 45 square feet,” she said. “They took points off. Totally fair.”

Phipps said many students come in feeling intimidated by baking’s precision and structure — unlike savory cooking, where improvisation is more accepted. But with the right guidance, students grow confident in their skills and often discover a passion for pastries, breads, and desserts. 

“Planning a dessert for an event, pairing flavors, plating — that is creativity. I try to show students that there’s room for artistic expression even within the structure,” she said.  

EICC’s culinary program wants to create an even stronger experience for students — both in and out of the kitchen. “We want our students to graduate ready for real-world kitchens,” Phipps said. “It’s not just about recipes. It’s about consistency, safety, teamwork, and thinking like a professional.” 

Her students graduate with a baking certificate, hands-on experience, a deep understanding of culinary principles, and a clear path forward. Many go on to open food trucks, launch cottage bakeries, or continue their education and earn an EICC culinary degree. 

“There are so many ways to build a career in food right now,” she said. “We want our students to be ready for any of them.” 

EICC can also give students who want to transfer a solid head start. “The hospitality classes I took as an undergraduate at Purdue are the same ones taught here at EICC, only with smaller class sizes and at a fraction of the cost,” Phipps said. “For students interested in pursuing a four-year degree, the credits they earn here will transfer to a university. That's quite a feature of our community college.” 

Phipps holds a respected certification and plays a key role in program development but is most energized by her students — and the energy they bring into the kitchen each day. 

“They’re texting me on weekends, excited to get started Monday morning,” she said. “They inspire me. I want to be ready for them.” 

As for what’s next, Phipps is open to new challenges— maybe another ACF certification down the road. But for now, she’s exactly where she wants to be. 

“I love planning. I love teaching. I love watching people discover something they’re good at,” she said. “That’s what makes it all worth it.”