Professional Pastry Arts Diploma

Northwest Culinary Academy’s Professional Pastry Arts Diploma focuses on foundational techniques and in-depth knowledge of the classics. They are also open to modern interpretations, including plant-based alternatives. More importantly, they create opportunities to put a personal spin where it warrants flavour and architectural possibilities, to explore with unbridled imagination. The art and science of pastry require patience, accuracy, and diligence. Though it often asks bakers to stay inside the boundaries of a tried-and-true recipe, it also invites personal design, artistry, and creative nuance.

Students in the Professional Bread & Pastry Arts Diploma program will learn key skills, like laminations, piping, bread dough, bread shaping, croissants, tarts, pastry creams, anglaise, tempering chocolate, sugar work, and cake decorating.

Though focused on European fine pastries and breads, the curriculum covers some pastries and flatbreads from around the world, and gluten-free and alternative substitutions. Students are exposed to many quality ingredients and preparations.