Baking is an art form that relies on chemistry to make it
work. With some good recipes and a handful of staples, you can make a variety
of breads, cakes, puddings and pastries. But what if you want to change the
texture, improve the flavour, or alter ingredients to suit your specialized
diet?
The baking component of our diploma programs helps students understand the
fundamentals of baking – how the chemistry works – giving them a solid
foundation on which to build their skills, expand their repertoire, and create a range of unique products. 
These photos were all taken in the past few months, of dishes that our Advanced students made for our Friday lunches.
