COURSE CURRICULUM

The Baking and Pastry Arts diploma program includes a carefully structured curriculum designed to build your skills progressively across four terms. In Term 1, you’ll start with foundational courses like Yeast Fundamentals, Introduction to Decorating, Cakes, Cookies, and Quick Breads, Baking Foundations and Standards, and Trade Calculations and Communications, establishing a solid base in baking techniques and essential calculations. Term 2 focuses on expanding your expertise with courses such as Introduction to Pastry, Artisan Breads and Lamination, Specialty Cake Decorating, and introductions to Chocolate and Chocolate Centrepieces as well as Confections and Sugar Centrepieces, blending creativity with technical skill. In Term 3, the program advances into specialized areas like Nutrition and Formula Modifications, Baking for Restaurant Service, Product Development, Advanced Confections and Sugar Centrepieces, and Advanced Artisan Breads, preparing you for diverse industry demands. The final term, Term 4, emphasizes cultural diversity and business operations through courses like Regional and Cultural Baking Explorations, Retail Bakery Operations, Advanced Chocolates and Chocolate Centrepieces, Advanced Laminating, and Baking Science and Technology, equipping you with both advanced technical knowledge and operational skills. This comprehensive curriculum ensures graduates are well-prepared for the evolving baking and pastry arts industry.