The Professional Baking and Pastry Arts program teaches fundamental knowledge, techniques, recipes, and a professional approach to classical bread and pastry production. Our well-rounded curriculum combines in-depth theoretical knowledge with intensive hands-on practice to prepare our students for employment in world-class local and international kitchens. This course also opens opportunities for starting a baking business from home.

We highly recommend pairing this course with the Professional Culinary Arts program to earn a Level 2 Certification.

Duration (in-person): 3 to 4 months

Duration (online): 5 to 7 months

Internship: 300 to 600 hours, depending on venue assigned.  Placement is not guaranteed for baking-only students.

DISCLAIMER: If the enrollment for a class does not meet the minimum requirement of 11 students, the school will either postpone the class or merge the morning and afternoon classes. The school reserves the right to make amendments to class schedules and course coverage as deemed necessary, without prior notice.