Baking and Pastry Arts Diploma

  • Basic Culinary Skills (knives, stocks, sauces, cooking techniques)
  • Food Safety and Sanitation
  • Poultry and Meat Fabrication
  • Vegetable, Starch, Egg, and Soup Cookery
  • Basic Nutrition
  • Wine 101
  • Basic Baking Skills
  • Yeast Breads
  • Cookies, Brownies, Pies, and Tarts
  • Laminated Doughs
  • Cakes, Syrups, and Icings
  • Custards and Creams
  • Classic Tortes
  • Petite Four Sec and Individual Pastries
  • Frozen Desserts
  • Sugarwork
  • Chocolate
  • Advanced Yeast Breads
  • International Desserts
  • Advanced Cakes
  • Bakery Production and Service
  • Menu Development
  • Formula Costing and Development
  • Organization and Administration
  • Dessert Trends
  • Advanced Baking Techniques


Baking and Pastry Arts Program

Supplies include a uniform (chef coat, checkered pants, toque, neckerchief, & apron), Knife Roll, Textbooks: On Baking by Labensky and Martel and On Cooking by Labensky and Martel, Pastry kit, garnishing kit and knife.




A non-refundable $100 registration fee is included within the tuition of the above programs and subjects. The only exception to this is the cancellation policy refund.