The first year of Baking is designed as an introduction to the principles and techniques used in the preparation of high-quality baked goods and pastries. Students learn to bake yeast breads, quick breads, pies, cakes and specialty desserts. The course gives students the opportunity to practice the skills required in food establishments such as restaurants, hotels, bakeries and catering facilities. Students participate in the National Restaurant Association’s ServSafe Program to help keep food safety an essential ingredient in every meal and are eligible to earn ServSafe Food Handler certificate. 

Advanced Baking (year two) builds upon the foundational baking skills and incorporates artistic design and decoration. The program utilizes form and function as well as the building blocks of managerial skills. Bakers will have the opportunity to partner with local businesses, enhance their workplace readiness skills, and earn the ServSafe Manager’s certification. 

Both courses provide the foundation of skills and professionalism for students who aspire to continue their education at a post-secondary baking/culinary college or direct employment.

This program is offered as Honors credit with the expectation that students complete four projects throughout the year that extend beyond the standard curriculum. These projects are built into the program and are a great opportunity for students to expand their knowledge of the topics covered in class.