The Baking and Pastry Arts diploma program focuses on the art and science of bread, cake and pastry making, including:

• cake design and decorating • confectionery training (chocolate and sugar) • artisan-style baking • frozen desserts

There is also a focus on culinary fundamentals, international and specialty baking, baking for alternative diets, business, customer service and showpiece making. Using NAIT’s fully equipped bakery and pastry arts training lab, students will learn to safely operate and maintain the kinds of equipment used in a variety of bakery, pastry arts and confectionery operations.