Program overview
The Baking and Pastry Arts Management two-year diploma program builds on core baking skills to prepare students for leadership and management roles in the baking sector. The curriculum balances practical technique with business operations, including menu design, purchasing, and event planning.
Key highlights of the program include:
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Hands-on Learning: Practical training in commercial bakeshops, baking labs, an on-campus café, a restaurant, and an event center.
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Work-Integrated Learning (WIL): A 14-week placement with industry partners.
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Industry Certifications: Graduates earn key professional credentials, including Smart Serve, Safe Food Handlers, CPR, and the It’s Your Shift sexual harassment prevention certification.