Diploma in Baking and Pastry Arts

Baking and Pastry Arts is a two-year, Hybrid-delivery diploma covering the art and science of bread, cake and pastry production. Students train in traditional, contemporary and modern baking methods, gaining hands-on experience with bread, cake and pastry production, cake design and decorating, chocolate and sugar confectionery, artisan-style baking and frozen desserts, alongside baking theory, nutrition, baking for alternative diets, showpiece making, trade calculations, sanitation, safety, business concepts and customer service. First-year study covers fundamental techniques such as yeast fermentation for artisan breads, cake and cookie fundamentals, introductory decorating, and classical and modern pastry, chocolate and confection production. Second-year study covers intermediate and advanced techniques and business concepts, including edible-art centrepieces, traditional international baking and confectionery specialties, adapting formulas for alternative diets, and entrepreneurship, product development and menu creation. The program has a Fall intake.