Each lesson concludes with a critique of that day s work. The smallclass size, never more than 16 students, ensures individual attention fromthe chef-instructor during these critiques and throughout class. The Pastry and Baking Arts Program consists of 610 instructional hours. Students are in the classroom for 400 hours and are on their externshipsfor 210 hours. To provide the utmost flexibility, we run many differentschedule options for our Pastry and Baking Arts diploma, as indicated below.
Classes start on a monthly basis, spread throughout the year.
Please note that our schedules and class times have been designed sostudents wishing to take two programs at the same time may do so. The program contains 6 modules. The first five are covered during 100lessons held at the school and the 6th is an off-site externship. Eachof the first 5 modules has 2 to 3 courses. Basic skill development, including knife skills, sugar work and fruit preparations.