Baking and Pastry Arts Diploma

The two-year Baking and Pastry Arts diploma will train you in traditional, contemporary and modern baking methods. The program provides hands-on experience with professional bread, cake and pastry production, including cake design and decorating, confectionery training (chocolate and sugar), artisan-style baking and frozen desserts. 

This practical knowledge is complemented by training in: 

• baking theory 
• nutrition 
• baking for alternative diets 
• showpiece making 
• trade calculations 
• sanitation 
• safety 
• business concepts 
• customer service 

In the first year of the program, students can expect to learn fundamental concepts, skills and preparation methods, such as: 

• yeast fermentation to create artisan-style baked products 
• cake and cookie fundamentals 
• introductory decorating techniques 
• production of classical and modern pastries, chocolates and confections 

In the second year of the program, students can expect to learn intermediate and advanced techniques as well as business concepts, such as: 

• how to plan and construct edible art centrepieces 
• traditional baking, pastry and confectionery specialties from around the world 
• how to adjust formulas for alternative diets 
• entrepreneurship, product development and menu creation (including beverage pairings)