Remington College

This Diploma program combines classroom learning with hands-on lab practice, covering breads, pastries, cakes, and desserts from the ground up. Coursework moves from an introduction to the bake shop and baking fundamentals through artisan bread production, pastry techniques, and culinary math, with ServSafe food handler training built in along the way. Students also study basic chocolate techniques, nutrition, and both contemporary and European-style cake decoration before finishing with bakery production and operations, professional catering, and plated dessert presentation. The curriculum reflects real-world industry needs, blending traditional techniques with modern pastry trends. Graduates leave prepared for roles such as baker, cake decorator, catering assistant, food service worker, or pastry chef assistant.