The Baking and 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.  The 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 majority of the class time is devoted to actual hands-on kitchen skill development.  It is recommended that you speak with a departmental advisor for guidance on course selection.

Courses include CUL 110 Sanitation and Safety, CUL 142 Fundamentals of Food, CUL 160 Baking I, CUL 260 Baking II, BPA 210 Cake Design and Decorating, BPA 150 Artisan & Specialty Breads, BPA 230/230A Chocolate Artistry,  BPA 250 Dessert/Bread Production, ENG 111 Writing & Inquiry, and 
MAT 110 Math Measurements and Literacy. 

Electives include HRM 245 Human Resource Management, BPA 120 Petits Fours and Pastries, BPA 220 Confection Artistry, CUL 112/112A Nutrition for Foodservice, BPA 130 European Cakes and Tortes, and BPA 240 Plated Desserts.