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Find approved background information, boilerplate copy, founder biographies, fast facts, photographs, logos, and downloadable media resources for Baking & Pastry Curriculum. For interview requests, expert commentary, curriculum review access, or additional materials, contact us directly.

About BAPC

Baking & Pastry Curriculum is a complete instructional system for Grades 6–12. Across two progressive levels, 16 fully developed units and 48 sequenced lessons connect classroom instruction, baking science, hands-on production, assessment, and product evaluation.

BAPC gives educators the structure and resources required to teach a cohesive baking and pastry program without developing every lesson, presentation, assessment, and production activity independently.

Schools are where the baking industry’s future workforce begins. BAPC helps educators build that workforce with intention.

Baking is the medium. Capability is the outcome.

Approved Boilerplate

Approved for reprint. Please use this paragraph as written.

Baking & Pastry Curriculum (BAPC) is a complete instructional system for Grades 6–12, created by culinary educator and Le Cordon Bleu-trained pastry chef Kimberly I. Houston. Across two progressive levels, BAPC provides 16 fully developed instructional units and 48 sequenced lessons connecting classroom instruction, baking science, hands-on production, assessment, and product evaluation. Curriculum content references competencies reflected in the ACF Certified Fundamentals Pastry Cook and RBA Certified Journey Baker frameworks. BAPC is licensed annually to schools and districts and does not require individual student accounts or collect student information. BAPC is developed by Mise & Method Education, LLC. Learn more at bakingandpastrycurriculum.com.

For a contributor line or a photo caption:

Baking & Pastry Curriculum (BAPC) is a complete Grades 6–12 instructional system created by culinary educator and pastry chef Kimberly I. Houston and developed by Mise & Method Education, LLC.

Kimberly I. Houston, Founder

Kimberly I. Houston is a culinary educator, instructional designer, curriculum developer, and Le Cordon Bleu-trained pastry chef. She holds a Master of Education in Instructional Design and a Master of Arts in Transformational Leadership and Coaching. Her work combines baking and pastry expertise with instructional design, curriculum development, and applied learning.

Kimberly created BAPC after years of developing lessons, assessments, production labs, and instructional resources for real students. The curriculum was built around the realities of school kitchens, including educator workloads, limited class periods, varied equipment, program budgets, and different levels of student experience.

She is the founder of Mise & Method Education, LLC and the creator and curriculum designer of Baking & Pastry Curriculum

Micro biography

Kimberly I. Houston is a Le Cordon Bleu-trained pastry chef, culinary educator, and instructional designer. She is the founder of Mise & Method Education, LLC and the creator of Baking & Pastry Curriculum, a complete instructional system for Grades 6–12.

Available for interviews and expert commentary

Interview and Commentary Topics

Kimberly I. Houston is available for interviews, contributed commentary, panels, and speaking engagements addressing:

The future of baking and pastry education
Culinary education as workforce development
Preparing students for baking and pastry career pathways
Building sustainable school culinary programs
Supporting industry professionals transitioning into education
Instructional design for culinary and production-based classrooms
Baking as a pathway to literacy, mathematics, confidence, and problem-solving
Closing the gap between classroom completion and career readiness

Fast Facts

What it is	A complete baking and pastry instructional system for Grades 6–12
Scope	Two progressive levels, 16 instructional units, and 48 sequenced lessons
Students	Grades 6–12. Level 1 requires no prior experience; Level 2 builds upon Level 1
Every unit	Three sequenced lesson plans, three instructional slide decks, guided student notes, pre-assessment, post-assessment, production-day resources, quiz and answer key, review activities and games, and substitute plans
Competency references	Content references competencies reflected in the ACF Certified Fundamentals Pastry Cook and RBA Certified Journey Baker frameworks. Level 1 food-safety instruction references ServSafe Food Handler requirements
Availability	Level 1 and Level 2 are complete and available for licensing
Licensing	Annual campus, multi-campus, and district licensing
Student accounts	No individual student accounts required
Student data	BAPC does not collect or receive student personal information
Developer	Mise & Method Education, LLC
Founder	Kimberly I. Houston
Based in	Atlanta, Georgia
Website	bakingandpastrycurriculum.com

Facts current as of September 2026.

Downloads

Media Brief

A concise overview containing approved background information, founder biographies, program facts, and contact details.

Media Kit

A complete collection of approved media materials, including the Media Brief, founder headshots, BAPC logos, and brand assets.

Photos & Logos

Approved headshots of Kimberly I. Houston and official BAPC logo files are available for editorial coverage of BAPC. The complete collection is included in the Media Kit, with individual downloads available below.

Usage

Please use the files as supplied. Don't recreate, retype, or redraw the wordmark.
Don't stretch, rotate, recolor, or add effects to the logo.
Place the logo on a light background.
Headshots may be cropped and adjusted for standard editorial production but may not be materially altered, filtered, or used in a misleading context.
These assets are for editorial coverage of BAPC. Any other use needs written permission—just ask.

Media Contact

Kimberly I. Houston — Founder, Baking & Pastry Curriculum

[email protected]

Direct interview requests, expert-commentary requests, speaking inquiries, curriculum review requests, fact-checking questions, and requests for additional photography or assets to this address. We aim to respond to press inquiries within two business days.