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.
Designed for CTE Programs
Standards Aligned
Unlimited Teacher Licenses
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. Nine components in every unit. Every lesson, lab, and assessment designed to work together because they were designed together.
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 fundamentals aligned to industry practice
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)
Sixteen units across two levels. Both levels complete and available now.
Schools running BAPC
Redwood Prep — Founding Partner Campus · Grades 7–8 · Level I · 2026–27
Diman Regional Vocational Technical High School — Secondary culinary program · Level I · 2026–27
A middle school and a technical high school are running the same curriculum. The 6–12 range isn't a claim—it's in use and has been adapted for both environments.
How Licensing Works
BAPC is licensed, not sold.
An active license includes curriculum updates, new instructional resources, and ongoing support — so your program stays current instead of aging in a folder.
Every campus license includes:
8 fully developed instructional units across two complete levels
All nine components for every unit
Companion Recipe Library
Unlimited teachers per licensed campus — no per-seat counting
Curriculum updates throughout the active license term
Partner Launch Session — a guided onboarding walkthrough so your teachers are ready before day one
Licensing is quoted per campus and per district. Schedule a demo and we'll scope the right structure for your program, your grade bands, and your purchasing timeline.
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. years of creating lesson plans, assessments, production labs, and classroom resources for her own students, Kimberly recognized a challenge shared by culinary educators everywhere: baking and pastry teachers were being asked to build complete programs from scratch.
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.
Looking for a homeschool baking curriculum?
Teach Me How to Bake offers baking education designed for homeschool families, co-ops, and independent learners.