Baking & Pastry Arts Program

Small class sizes, hands-on training, globally experienced chef instructors along with like minded classes are the ingredients for your extraordinary culinary experience.
Request info

Next intake dates

Baking & Pastry Arts Program

6 Month, Full-Time Baking & Pastry Arts Diploma Program

5 days per week / 7 hours per day: on-site and online

840 hours

Covering theory along with intensive hands-on practice, our Pastry & Baking Arts program combines classic techniques and modern trends to have you ready in six months for the many creative career paths available to you with a professional diploma.

Founded on the pastry fundamental of France, Austria and Germany, your program in Baking & Pastry Arts begins with measuring and scaling, terminology, baker’s math, artisan breads, pastry dough and batters, dessert sauces, fillings, chocolate, sugar work along with classic, modern and holiday pastries and desserts. Under the expert guidance of your chef instructor, you’ll explore and taste different ingredients to learn how their flavors and textures combine. You’ll also learn how to create intricate garnishes and professional plating methods for the finishing touch.

In this program, students also study Food & Beverage Operations Management which covers effective menu planning, inventory control, costing and various food operations. Students will be given an in-depth knowledge of hospitality operations beyond the kitchen doors ensuring well-rounded education.

Domestic Applicants
Tuition: $20,800
Application Fee: $150
Text Books: $600
Course Materials: $1,250
Other: $100

International Applicants
Tuition: $25,800
Application Fee: $550
Text Books: $600
Course Materials: $1,250
Other: $100

Program Overview

Our advanced instruction covers the entire culinary brigade as well as baking & pastry operations with a practical repertoire of time tested recipes.

  • Introduction to Professional Kitchens
  • Food Safety & Sanitation
  • Principles of Artisan Bread
  • Naturally Fermented Breads
  • Ingredient Functions
  • Sauces, Coulis & Compotes
  • The Science of Baking
  • Cremes, Flans & Custards
  • Croissant, Danish & Puff Pastry
  • Cookies
  • Frozen Desserts
  • Baked Cakes & Sponges
  • Modern & Classic Cakes
  • Mousse Cakes
  • Pies & Tarts
  • Cheesecakes
  • Cake Decorating
  • Celebration Cakes
  • Quick Breads
  • Choux Pastry (Eclairs & Profiteroles)
  • Chocolate Work
  • Confections
  • Nutrition & Special Diets (GF, Vegan)
  • Plated Desserts
  • Sensory & Palate Training
  • Kitchen Sustainability – Farm to Table
  • Food Trends
  • Molecular Gastronomy
  • Food Photography & Styling
  • Fermentation
  • Catering Development
  • Baker’s Math
  • Food Costing
  • Industry Networking
  • Portfolio & Resume Workshops
  • Interviewing Skills
  • Entrepreneurship

Our Programs

Next intakes:  2 JAN | 1 APR | 2 JUL | 23 SEP

Grand Diploma Culinary and Baking & Pastry Arts Program

Our most popular program, the Grand Diploma, encompasses intensive training in both culinary and baking and pastry arts for a truly comprehensive education

Learn more

Culinary Arts Program

In six months, you’ll gain mastery of the skills, theory and techniques needed to be competitive for range career paths in the fast-moving food industry.

Learn more

Grand Diploma + Industry CO-OP Program

Our Grand Diploma + CO+OP is designed for students who would like to build a paid, one-year working co-op position into their Grand Diploma program and is available for local or international students.

Learn more
See all Programs