ABOUT BAPC

Building Better Baking & Pastry Education

Baking & Pastry Curriculum equips schools and educators with the structured lessons, production resources, assessments, and instructional support needed to build strong, sustainable programs.

Created by an experienced pastry chef, culinary educator, and instructional designer, BAPC connects industry knowledge with sound educational practice so teachers can teach with confidence and students can build skills that extend beyond the classroom.

Explore the Curriculum

Our Mission

Our mission is to strengthen baking and pastry education by giving schools a complete instructional system that supports educators, improves program consistency, and prepares students with the technical knowledge, professional habits, and confidence required for continued education and industry pathways.

Why BAPC Exists

Culinary educators are routinely expected to build complete programs while managing instruction, production labs, assessment, classroom operations, purchasing, and student support.

Some enter the classroom with extensive industry experience but little access to formal teaching resources. Others inherit programs assembled from disconnected recipes, worksheets, presentations, and materials collected over many years. In both situations, educators are asked to create the instructional structure their programs need while simultaneously teaching within it.

BAPC was created to close that gap.

Every lesson, guided note, slide deck, assessment, production resource, and classroom activity is intentionally designed to function as part of one coordinated instructional sequence. Educators receive more than teaching materials. They receive a system that moves students from foundational knowledge through application, production, and evaluation.

Meet the Founder

Kimberly I. Houston

Founder and Curriculum Developer

BAPC was founded by Kimberly I. Houston, a Le Cordon Bleu-trained pastry chef, culinary educator, curriculum developer, and instructional designer with more than a decade of classroom experience.

Kimberly created BAPC after experiencing firsthand how much time educators spend developing lessons, assessments, presentations, production resources, and classroom systems independently. She built the curriculum she knew educators and students needed: structured enough to provide consistency, practical enough for real culinary classrooms, and flexible enough to support different schedules, facilities, and student populations.

Her work combines baking and pastry expertise with graduate-level study in education, instructional design, leadership, and coaching. She serves on the Board of Directors of the American Culinary Federation Atlanta Chefs Association and is a member of Les Dames d’Escoffier International’s Atlanta chapter.

Rather than adapting a general culinary curriculum or assembling disconnected teaching materials, Kimberly developed BAPC from the ground up specifically for baking and pastry education.

Why Schools Trust BAPC

Schools need curriculum that is academically credible, operationally realistic, and ready for educators to use.

BAPC is designed around those requirements:

Purpose-Built for Baking and Pastry

The curriculum was developed specifically for baking and pastry instruction rather than adapted from a broad culinary program.

Structured for Real Classrooms

Lessons, production activities, assessments, and educator resources are designed around the realities of middle school, high school, and Career and Technical Education environments.

Informed by Industry Expectations

Curriculum content references competencies reflected in recognized food-safety, baking, pastry, and professional-development frameworks.

Designed as a Complete System

Classroom instruction, baking science, production, assessment, and product evaluation work together within one progressive instructional sequence.

Supported Beyond Adoption

Active licenses include curriculum updates, newly released resources for the licensed level, and scheduled group educator sessions and office hours.

Developed by Mise & Method Education

Baking & Pastry Curriculum is developed by Mise & Method Education, LLC, an education company focused on creating practical, industry-informed curriculum and professional learning for culinary educators and school programs.

The company’s work is grounded in a straightforward belief: educators should not have to build an entire instructional system alone, and students should not receive an inconsistent education simply because comprehensive resources were unavailable.

This section formally connects BAPC to the new company without replacing the established product name.

Our Vision

We envision baking and pastry education receiving the same instructional investment, curriculum quality, and institutional support as every other Career and Technical Education pathway.

Our goal is to help schools build sustainable programs that strengthen teaching, develop capable students, and contribute to the future of the baking and pastry profession.

See How BAPC Works in the Classroom

Explore a complete classroom-ready lesson through the free Teacher Preview. When your school is ready to evaluate curriculum levels, licensing, and implementation, schedule a personalized demonstration.