Baking & Pastry Arts Diploma

In Pacific Institute of Culinary Arts’ Baking & Pastry Arts Diploma program covers theory, along with intensive hands-on practice. Pastry & Baking Arts program combines classic techniques and modern trends to have students ready in six months for the many creative career paths available with a professional diploma.

‍Founded on the pastry fundamental of France, Austria and Germany, the program in Baking & Pastry Arts begins with measuring and scaling, terminology, baker’s math, artisan breads, pastry dough and batters, dessert sauces, fillings, chocolate, sugar work along with classic, modern and holiday pastries and desserts. Under the expert guidance of a chef instructor, students explore and taste different ingredients to learn how their flavors and textures combine. Students also learn how to create intricate garnishes and professional plating methods for the finishing touch.

‍In this program, students also study Food & Beverage Operations Management which covers effective menu planning, inventory control, costing and various food operations. Students will be given an in-depth knowledge of hospitality operations beyond the kitchen doors, ensuring well-rounded education.