COURSE CURRICULUM

The Baking and Pastry Arts Management Diploma spans two years, combining hands-on baking skills with business and leadership training to prepare students for a successful career in the industry. In the first year, the fall semester focuses on foundational baking techniques with Pastry 1 Basic (BAKE 124T) and Yeasted 1 Basic (BAKE 128T), totaling 15 credits. The spring semester intensifies with a Bakery Professional Capstone Module (BAKE 122T), advanced pastry and yeasted baking courses, and career preparation including work experience, totaling 21 credits. The second year introduces culinary skills and hospitality management; the fall semester includes Introduction to Culinary (BAKE 224T), Advanced Pastry Part 1 (BAKE 226T), and courses in service management, leadership, and marketing, totaling 15 credits. The spring semester continues advanced pastry training (BAKE 228T), alongside university-level writing and research (ENGL 115) and key business courses such as Financial Controls Systems, Designing a Baking Business, and Human Resource Management, also totaling 15 credits. This curriculum blends creative baking techniques with practical business knowledge and leadership skills, enabling graduates to confidently manage or start their own baking enterprises, excel in professional kitchens, and take on leadership roles within the hospitality and baking industries.