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Background, boilerplate, brand assets, and a one-page brief on Baking & Pastry Curriculum. Everything on this page is cleared for publication. For anything you don't find here, write to us.

About B.A.P.C.

BAPC is a complete, ready-to-teach baking and pastry curriculum for grades 6–12. Sixteen instructional units across two levels give a school an entire program — instruction, practice, production, and assessment — instead of asking a teacher to build one from scratch between class periods.

Schools are where the baking industry's future workforce begins. BAPC gives educators the instructional infrastructure to build that workforce with intention.

Baking is the medium. Capability is the outcome.

Boilerplate

Approved for reprint. Please use this paragraph as written.

Baking & Pastry Curriculum (BAPC) is a complete baking and pastry program for secondary education, created by culinary educator and Le Cordon Bleu–trained pastry chef Kimberly I. Houston. BAPC gives schools sixteen fully developed instructional units across two levels — everything an instructor needs to teach, practice, produce, and assess, from lesson plans and slide decks to guided notes, labs, and unit assessments. BAPC content is mapped to competencies reflected in the ACF Certified Fundamentals Pastry Cook and RBA Certified Journey Baker frameworks. BAPC is licensed annually to individual instructors, campuses, and districts, and collects no student data. Learn more at bakingandpastrycurriculum.com.

For a contributor line or a photo caption:

Baking & Pastry Curriculum (BAPC) is a complete baking and pastry program for grades 6–12, created by culinary educator and pastry chef Kimberly I. Houston.

Kimberly I. Houston, Founder

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

She built BAPC the way most strong classroom material begins: by creating it for real students. Lesson plans, assessments, production labs, and instructional resources accumulated year over year, along with a clear understanding of what culinary instructors are actually missing. Not enthusiasm and not recipes, but a complete, sequenced program they can teach from on Monday morning. BAPC is that program, designed for the realities of a school kitchen: real equipment, real budgets, and real class periods.

Micro bio, for panels, bylines, and event programs

Kimberly I. Houston is a Le Cordon Bleu–trained pastry chef, culinary educator, and instructional designer. She is the founder and curriculum designer of Baking & Pastry Curriculum, a complete baking and pastry program for grades 6–12.

Fast facts

What it is	A complete baking and pastry curriculum for secondary education
Scope	Two instructional levels, sixteen units total — eight per level
Students	Grades 6–12. Level I requires no prior experience; Level II builds on Level I
In every unit	Lesson plans · three slide decks · guided notes · activities bundle with production labs · quiz · pretest · posttest · answer keys · review game · substitute plans
Competency references	Content mapped to competencies reflected in the ACF Certified Fundamentals Pastry Cook and RBA Certified Journey Baker frameworks. Level I food safety instruction reflects ServSafe Food Handler requirements
Availability	Both levels complete and available now
Licensing	Annual — single instructor, complete campus, or district
Student data	None collected. BAPC does not request or receive student personal information
Founder	Kimberly I. Houston
Based in	Atlanta, Georgia
Web	bakingandpastrycurriculum.com

Facts current as of August 2026.

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Photos & Logos

Approved headshots of Kimberly I. Houston and BAPC logo files are cleared for editorial use in coverage of BAPC. They're in the media kit above and in separate files here.

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]

Interview requests, review access to the curriculum, classroom photography, speaking, and fact-checking questions all come to this address. We aim to respond to press inquiries within two business days.