Diploma in Baking and Pastry Arts Management (P0467)

The two-year diploma in Baking and Pastry Arts Management offers a unique blend of theoretical instruction and practical training to enable graduates to go beyond the recipe and standard formulations to create new products, produce more complex and tailored confections and generate higher volumes in fast-paced environments.After a common first year curriculum with the Baking and Pastry Arts certificate program that establishes the fundamentals, students in Baking and Pastry Arts Management program spend their second year exploring the creative design, food science and product innovation theories and practices needed to make their own mark on the world of baking and pastry.Highlights:Program utilizes state-of-the-art baking labs and industrial-grade equipment to recreate the pace and demands of high-volume production bakeries.Deeper study of baking science, creative design and product development.Skill development in chocolate work, artisan breadmaking and sculpted showpieces.World-class chef professors expert in creative artistry and product innovation.Greater skill development in high-volume, precision production as part of the program.