Baking and Pastry Curriculum Announces Complete Two Level Instructional System for Grades 6 to 12
October 1, 2026 | 3 min to read
ATLANTA – Baking & Pastry Curriculum (BAPC) announced that both levels of its complete instructional system for grades 6-12 are now available for annual licensing by middle schools, high schools, career and technical education programs, campuses and districts.
Across two progressive levels, BAPC provides 16 fully developed instructional units and 48 sequenced lessons that connect classroom instruction, baking science, hands-on production, assessment and product evaluation. Level I requires no prior baking experience, while Level II builds on the techniques, vocabulary and professional practices introduced in Level I.
“Teachers should not have to build an entire instructional system in order to teach one,” said Kimberly I. Houston, founder and curriculum designer of BAPC. “When educators have a clear progression to teach from, students can move beyond following recipes. They learn to read technical instructions, calculate, sequence, make evidence-based decisions, recover from mistakes and work with purpose.”
Every BAPC unit includes three sequenced lesson plans, three instructional slide decks, guided student notes, pre- and post-assessments, production-day resources, a quiz and answer key, review activities and games, and substitute plans. Licensed programs also receive access to companion recipe and production resources.
The curriculum was developed for the realities of school kitchens, including limited planning time, shared equipment, fixed class periods, varied instructor backgrounds and the need for consistent instruction across classrooms and campuses. BAPC gives educators a ready-to-teach system while providing administrators with a documented scope and sequence, assessment at every stage and a defined progression toward industry practice.
BAPC content is mapped to competencies reflected in the American Culinary Federation Certified Fundamentals Pastry Cook and Retail Bakers of America Certified Journey Baker frameworks. Level I food-safety instruction reflects ServSafe Food Handler requirements. These references support career preparation while allowing schools to use BAPC within their own course structures, credential pathways and local requirements.
“Schools are where the baking industry’s future workforce begins,” Houston said. “A strong program gives students more than technical practice. It develops the literacy, mathematics, communication, collaboration and problem-solving skills they will carry into postsecondary education, employment and life.”
BAPC is licensed annually to individual instructors, campuses and districts. The program does not require individual student accounts and does not request or collect student personal information. Both instructional levels are complete and available now.
About Baking and Pastry Curriculum
Baking & Pastry Curriculum is a complete baking and pastry program for secondary education, created by culinary educator, instructional designer and Le Cordon Bleu-trained pastry chef Kimberly I. Houston. BAPC gives schools 16 fully developed instructional units across two levels, with the lessons, presentations, guided notes, production resources and assessments educators need to teach a cohesive program. Learn more at bakingandpastrycurriculum.com.
About Mise and Method Education
Mise & Method Education, LLC is an Atlanta-based education company that develops structured curriculum and professional learning for culinary and baking education. Its work helps schools and educators connect classroom learning, applied academics, professional practice and workforce preparation.