Baking & Pastry Curriculum for Middle School, High School & CTE Programs

Baking is the medium.

**Capability is the outcome.**

BAPC is a complete Grades 6–12 baking and pastry education system that combines professional technique, applied academics, and career readiness in one ready-to-teach curriculum.

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Designed for CTE Programs

Aligned to ACF & RBA Credential Standards

Flexible licensing

Grades 6–12

Built by an Educator

BELIEF STATEMENT

A culinary classroom teaches more than culinary technique.

Every time a student steps into a kitchen, they read and follow technical instructions. They calculate. They sequence. They communicate under time pressure, make decisions with incomplete information, and recover from mistakes that are immediately, visibly their own.

BAPC was built to make those moments intentional—while preparing students with real baking and pastry skills they can carry into postsecondary education and the workforce.

Because the goal isn't only to teach students what to bake. It's to help them find out what they're capable of.

WHAT IS BAPC?

A complete baking and pastry curriculum built for middle school, high school, and CTE programs.

Two full levels. Sixteen instructional units (8 on each level). Nine components in every unit. Every lesson, lab, and assessment is designed to work together because they were designed together.

SEE HOW BAPC TEACHES

What Can a Cookie Tell Us? gives teachers one complete, classroom-ready BAPC experience. Students predict, control a variable, gather evidence from a finished product, and explain what happened.

Grades 6–12
One class period
Basic culinary classroom materials
Instructor guidance and printable student pages included

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What Students Leave With

BAPC is built as a progression, not a collection of activities. Students move through sequenced technique, applied science, and professional practice — the way a working kitchen builds a baker.

Skills they can use anywhere:

Reading and executing technical instructions
Sequencing and time management under real deadlines
Ratios, scaling, and formula conversion
Evidence-based decision making — testing, observing, adjusting
Collaboration and shared workspace management
Recovering from failure and working independently

Skills that prepare them for the industry:

Professional technique across doughs, batters, laminated pastry, and yeast bread
Food safety and sanitation built on ServSafe Food Handler standards
The vocabulary and workflow of a professional kitchen — mise en place, production timelines, station management
Production-day experience that mirrors real bakery conditions
A documented skills progression teachers can use for portfolios, competitions, and postsecondary or workforce placement

Not every student who takes a baking and pastry course will become a baker. Every student should leave more capable than they arrived. Students don't finish with a folder of recipes. They finish with a skill set.

Built for the realities of culinary education

Culinary programs don't fail because teachers lack passion. They struggle against conditions no one in the building chose.

Planning time that doesn't exist. Culinary teachers prep labs, order food, manage equipment, and teach — then build curriculum on their own time. BAPC arrives built.

Inconsistency across campuses. When every teacher builds their own program, no two students in a district get the same preparation. One curriculum, one progression, campus to campus.

Uneven industry background. Some culinary teachers come from professional kitchens. Some come from FACS or another content area. BAPC carries the technique so the teacher doesn't have to supply all of it.

Equipment and space constraints. Production handouts and lab structures are designed for real school kitchens — limited stations, shared ovens, class periods that end whether the dough is ready or not.

Accountability you have to answer for. Documented scope and sequence, assessments at every stage, and a progression you can show a board, a committee, or a parent.

Why Schools Choose BAPC

Teachers shouldn't have to build an entire instructional system in order to teach one.

BAPC removes that burden. Every lesson, production lab, assessment, and classroom resource is designed to work together — creating a consistent experience for students and giving teachers back the hours they were spending on preparation.

What that produces is a program an administrator can actually defend: sixteen units with a documented scope and sequence, assessment at every stage, and a technique progression that moves students toward industry practice rather than around it.

EVERY UNIT INCLUDES

Lesson Plans

Guided student notes

3 presentation slideshows

pre test & post test

production day handouts

quiz with answer key

review games

substitute plans

Companion Recipe library (included with every purchase)

Meet the Founder

BAPC was created by Kimberly I. Houston, a Le Cordon Bleu-trained pastry chef and culinary educator with more than a decade of classroom experience and dual master's degrees in instructional design and in transformational leadership and coaching.

She taught this material before she wrote it. Years of building lesson plans, assessments, and production labs for her own students, then meeting the same problem in every school she visited: baking and pastry teachers were being asked to build entire programs alone, on their own time, with nothing to build against.

BAPC is what she built instead — classroom experience and formal instructional design in the same system.

It continues to evolve through ongoing curriculum development, educator feedback, and a commitment to preparing the next generation of baking and pastry professionals.

Ready to Build a Baking Program Worth Teaching?

Schedule your personalized BAPC demonstration and discover how your school can launch or strengthen its baking and pastry program.