Pastry & Bread Making
Master the art and science of baking from artisan breads to delicate pastries.
Duration
9 Months
Full-time program
Level
Beginner
to Advanced
Certificate
CTVET Certificate
Nationally recognized
About This Course
Discover the perfect blend of art and science in our comprehensive Pastry & Bread Making program. This 9-month course takes you from basic bread baking to advanced pastry techniques, covering everything from artisan sourdough to delicate French viennoiserie.
Learn the secrets of fermentation, lamination, and pastry production from master bakers. You'll gain hands-on experience in our professional bakery, creating products for real customers. Upon completion, you'll have the skills to work in top bakeries or start your own artisan bread and pastry business.
Course Curriculum
Bread Making Fundamentals
- Yeast and fermentation science
- Dough mixing and kneading
- Shaping and scoring techniques
- Artisan bread varieties
Pastry Techniques
- Puff pastry and lamination
- Choux pastry and éclairs
- Tart and pie making
- Danish and croissant production
Specialty Baking
- Sourdough cultivation
- Gluten-free baking
- Viennoiserie production
- International bread varieties
Bakery Operations
- Production planning
- Quality control
- Bakery equipment operation
- Cost management and pricing
Career Opportunities
Graduates of our Pastry & Bread Making program pursue diverse careers in the baking industry:
Ready to Master Baking?
Enroll in our Pastry & Bread Making program and become a skilled artisan baker.
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