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The Baking & Pastry Arts curriculum is designed to provide students the knowledge and skills required for employment in the baking and pastry industry, including the following:
The Baking & Pastry Arts Diploma includes basic and advanced courses to help prepare students for entry into the baking field or to advance in their current position. Classes address both the art and science of baking. Students learn cooking and baking principles, garnishing and presentation skills. Modern supervision techniques are studied and practiced.
The Baking Fundamentals Certificate focuses on fundamentals such as doughs, pastries and fillings, basic cakes and decorating, custards, plated desserts and petits fours pastries.
The Bread Baker Certificate provides the students with baking fundamentals with an emphasis on bread making.
The Cake Decorating Certificate is designed to provide students with skills specific to cake decorating, including baking cakes, preparing different icings, slicing and icing cakes, piping skills, gum paste and fondant work.
The Confectioner Certificate is for those students who want to specialize in candy and confections.