BAKING AND PASTRY ARTS DIPLOMA (BPAD)

Baking and Pastry Arts Diploma Course

The Baking and Pastry Arts Diploma of PACE is a modular, competency-based program that trains students about the baking fundamentals, and advanced baking skills. The program covers yeast products, artisan breads, cakes, pastries and classic desserts. Students will be trained as well in business skills specific to the baking and pastry industry such as concept and product development and basic marketing strategies that will enhance the student’s ability to start their own business.

Schedule of Training Modules:
FIRST TERM:
Module Title: History
Module Title: Food Safety and Sanitation
Module Title: Equipment Identification
Module Title: Product Identification
Module Title: Bakers Percentage
Module Title: Baking Principle

SECOND TERM:
Module Title: Yeast Dough
Module Title: Appreciation of Yeast Product
Module Title: Artisan Breads
Module Title: Lean Yeast Dough
Module Title: Rich Yeast Dough
Module Title: Quickbreads
Module Title: Biscuits
Module Title: Muffins
Module Title: Scones
Module Title: Doughnuts, Pancakes and Waffles

THIRD TERM:
Module Title: Sauces
Module Title: Pies and Tarts
Module Title: Basic Pastries
Module Title: Cake Mixing/Baking
Module Title: Assembling/Decorating Cake
Module Title: Gateaux and Torte

FOURTH TERM:
Module Title: Cookies and Bars
Module Title: Custard, Mousses & Frozen Desserts
Module Title: Basic of Chocolate
Module Title: Plating Procedure
Module Title: Fondant & Gumpaste

FIFTH TERM:
Module Title: Business Development for Baking and Pastry
Module Title: Product Development and Sales in an Open Market (Bancheto, Mercato etc.)

SIXTH TERM:
Module Title: On-The-Job Training (300 hours)


Class Schedules

Antipolo Branch:

  • DAILY CLASS: (Mon to Thurs) or (Tues to Fri)
    • AM 8:00 – 12:00nn
    • PM 1:00 – 5:00pm

For the class schedules please click here.

*THIS PROGRAM IS AVAILABLE AT PACE ANTIPOLO BRANCH ONLY