Diploma: 55 credits; 12 months if 12 credits per quarter
The Baking & Pastry diploma program offers the student an opportunity of studying in a very specialized profession. The first quarter is devoted to basic culinary skills development that changes to Basic Pastry and dessert fabrication. The program continues with the finer arts and skills of making Artisan breads and baked goods, European cakes and tortes. It finishes with advanced patisserie, display cakes and restaurant desserts. The student is exposed to four basic management functions of sanitation and safety, purchasing and product identification, management by menu and planning and cost control.