Modern Pastry Curriculum

A 5-Month Professional Baking & Pastry Arts Program designed for students who want to build a career in pastry or start/level-up a business. The course is divided into 2 parts: 3.5 mos. in-house training, and 2.5 mos. internship with industry.

Learn over 200 recipes and techniques ranging from modern french pastries to chocolates, breads, cakes, confectioneries, vienoisserie, frozen desserts, cake decorating, and everything in between.

To learn more, please click on any syllabus link below for complete course details:

  • Foundation of Baking & Pastry Arts
  • Cake Production
  • Bread Production
  • Pastry Production
  • Confectioneries
  • Cake Decorating

Classes are highly intensive hands-on: 90% Hands-on, 10% Theory. Students work individually, but mostly by pair for 6-8 hours per lab activity, and 4-5 hours for lectures. Maximum class size is 12 students per class only to ensure personalized learning.

Method-Based Teaching / Baking By The Numbers

The chef instructors teach by the method and by the numbers as opposed to recipe-based teaching. Same techniques are applied over and over again by students in order to achieve mastery.

Students also do not memorize recipes, they understand how the formulas work. Armed with the knowledge on recipe conversion, kitchen ratio & proportion, baker's math, they are trained to go beyond being just a recipe duplicator. This will allow them to elevate their pastries to a higher level and give them the tools to be creative when they finish the program.

Ready for Business

Standard Costing / Pricing used by Chefs, Business Seminars, and 450 Hours OJT are incorporated in the program to fully prepare students when they embark in the industry or business. Students have a choice of 2 FREE business seminars to join. The seminars are conducted by guest chef entrepreneurs who are eager to share their first hand experiences, and expertise in running well established businesses.

  • How to Start Your Own Dream Cafe
  • How to Start & Manage A Bakery Business
  • How to Start A Home-Based Baking Business

Upon completion of 5-Month course, and passing of the assessment exam conducted by accredited TESDA testing center, students will get NCII Certification for Bread & Pastry Production, essential for applying employment overseas.

Schedule & Inclusions

Class Intake: January 2019
Schedule : Tuesday-Wednesday-Thursday
Duration : 5 mos. (3.5 mos. in-house training, 2.5 internship w/ industry)
Time : 9am - 3pm

Inclusions : All ingredients, 2 sets chef uniform, book, recipe manual, & certificate