The Baking and Pastry Certificate Program is an intensive ten month program with classes taking place Monday Through Friday. Morning classes are from 7:00am until 12:00pm, and afternoon classes are from 12:30pm until 5:30pm. This program includes four months of externship covering beginning and advanced yeast-based artisan bread and rolls, pastry doughs and batters, breakfast pastries, quick breads, filled and assembly cakes and torts, wedding cakes, cookies, custards, creams, mousses and soufflés, icing, glazes and sauces, frozen desserts, pies, tarts and fruit desserts.

To earn their certification, for their final exam students are required to create a complex plated dessert menu. Working individually and as a team, students have two weeks to plan and experiment in the kitchen, ultimately creating three complex, world-class desserts that will be professionally evaluated. This intensive and comprehensive system has been described by students as an inspiring and practical experience, giving them the skills to step confidently into their culinary career.