Pacific Institute Culinary Arts


Bistro101

Baking & Pastry Arts

6 month full time program. This 875-hour program is for those seeking to learn the professional art of baking and pastry for employment in the industry upon graduation. Classes are 7 hours per day, 5 days per week.  Choose between Monday to Friday, AM or PM schedule.

Students are trained in state-of-the-art commercial kitchens with 90% hands-on instruction and 10% theory. The first portion focuses on bread making and baking. The last portion focuses on a la carte desserts and pastry arts and operating the Institute's on-site Bakeshop and Café and catering division. Classes commence in 4 times per year.

Class ratio is 12 students to 1 Chef Instructor.

Now accepting applications for March 29, 2010 and future intakes. 


Students are taught in theory and complete by practice the following aspects of professional Baking & Pastry Arts to an entry-level industry standard.

  • Food Safe
  • Recipe Costing
  • Bread Making
  • Artisan Breads
  • Cookies & Bars
  • Specialty Cakes
  • Savoury Products
  • Plating Techniques
  • Pies & Pastry Doughs
  • Chocolate & Sugar Work
  • Buffet Planning & Service
  • Baking Theory, History & Science
  • Kitchen Equipment & Terminology
  • Weights, Measures, Scaling & Conversions
  • Ingredients & Ingredient Functions
  • Quick Breads & Loaf Cakes
  • Classic Cakes & Assembly
  • Cream Fillings & Icings
  • Croissants & Danish (Laminated Doughs)
  • French Pastries & Petits Fours
  • Special Occasion & Seasonal Desserts
  • Bakeshop Production, Operations & Service