The curriculum is designed for Grades 6–12 and structured across three course levels — Introduction, Intermediate, and Advanced — so educators can meet students where they are and build intentional skill progression year over year.

No. The framework was specifically designed for culinary professionals entering education. If you have industry expertise and are now in a classroom, this curriculum gives you the structure you need without requiring a traditional education background.

Every unit and lesson is mapped to ServSafe food safety requirements, ACF competencies, and Retail Bakers of America standards — so students are building credentials, not just skills.

Unit 1 covers Safety and Sanitation — the essential foundation of every baking and pastry program. You receive lesson plans, three presentation-ready slideshows, a pretest, guided student notes and production day handouts, a post-test, a Jeopardy-style review game, a quiz with answer key, and sub plans. Fully ready to implement at no cost.

Yes. The Baking and Pastry Curriculum is designed for CTE teachers, homeschool educators, and culinary professionals entering the classroom. The materials are structured for flexible implementation across all three teaching environments.

Districts with 10 or more educators qualify for volume licensing on all three curriculum levels. Contact us directly for a custom district quote based on the number of educators, schools, and levels needed.

The half-day professional development workshop is built around The Art of Teaching Culinary Arts by Kimberly I. Houston. It covers curriculum design, classroom management for production environments, standards alignment, and building a baking program with intention. Every attendee receives a copy of the book. Available in-person or virtual. Starting at $1,800.

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Coming August 2026: All three levels can be purchased as an individual bundle or contact us about bundled district pricing for programs building a full three-year sequence

Most culinary resources are collections of recipes or individual lesson plans with no sequence, no standards alignment, and no complete instructional package. The Baking and Pastry Curriculum is a structured, three-level framework with every component already built — aligned to ServSafe, ACF, and RBA standards. It was designed specifically for baking and pastry education, not adapted from a general culinary arts template.