For educators. For programs. For what comes next.
Stronger baking & pastry
programs start here.
Mise & Method Education helps schools, districts, and educational institutions build and strengthen baking and pastry programs through industry-aligned curriculum, educator development, and practical implementation support.
The kitchen is a classroom.
What happens there should count.
Our purpose
Effective programs need structure.
Educators need support.
Schools are expected to deliver career-connected culinary education while educators manage technical instruction, lab operations, student needs, and limited resources. Too often, they must also build specialized baking and pastry curriculum from scratch. Mise & Method Education exists to help institutions address that challenge.
We combine baking and pastry industry expertise with instructional design and educator development to help institutions establish consistent teaching practices, strengthen educator capacity, and connect classroom learning to industry expectations.
“The baking industry cannot keep asking where the next generation of skilled bakers will come from while leaving their teachers to build baking education from scratch.”
Kimberly I. Houston · Founder
How we support institutions
Three ways to build
a stronger program.
Curriculum &
instructional systems.
Our flagship Baking & Pastry Curriculum (BAPC) connects sequenced lessons, hands-on labs, assessments, and instructor resources into a structured system for grades 6–12.
Meet BAPC →Educator
development.
Professional learning that connects technical baking knowledge with lesson design, classroom instruction, and the realities of teaching in a working kitchen.
Explore educator support →Program planning
& implementation.
Tailored support to help institutions assess instructional needs, plan implementation, and strengthen the systems behind effective baking and pastry education.
Start a conversation →Our flagship education system
The instructional foundation
for baking & pastry.
BAPC helps schools deliver organized, practical baking and pastry instruction without requiring educators to develop an entire specialized curriculum from scratch.
Developed by Mise & Method Education, this two-level curriculum system brings together sequenced lessons, hands-on labs, assessments, instructor resources, and recipe resources. Schools gain a consistent instructional foundation they can adapt to their schedules, facilities, and students.
Baking & Pastry Curriculum
One system.
A purposeful progression.
- Sequenced classroom lessons
- Baking science and production labs
- Assessment and instructor resources
- Companion recipe library
- School and district licensing options
Explore the dedicated BAPC site for curriculum details, the free teacher preview, and a personalized demonstration.
Professional development & program support
Build educator capacity.
Strengthen instruction.
Effective programs depend on educators who can translate technical skills into meaningful learning. We work with schools, districts, and organizations to identify professional learning and implementation needs, then develop support aligned with their instructional goals and real classroom environments.
From industry
to instruction
Translate professional knowledge into teachable progressions, purposeful demonstrations, and clear expectations for student practice.
Teaching &
lab systems
Explore production planning, shared workspaces, student roles, and classroom routines that help practical learning run with intention.
Program strategy
& leadership
Assess instructional needs and connect curriculum, educator capacity, resources, and implementation planning to institutional goals. Scoped separately from BAPC licensing.
Professional development and customized program support are scoped separately from BAPC curriculum licensing. Tell us about your educators, goals, and timeline.
Ideas that move the work forward
The kitchen is a classroom.
Let’s talk about what it can teach.
Perspectives on culinary education, workforce preparation, and the systems that help students leave more capable than they arrived.
Mise & Method on YouTube
Better questions.
Stronger teaching.
Join Kimberly I. Houston for conversations about the connection between classroom learning and professional practice.
In the conversation / Craft to Crumb
Why baking and pastry teachers need a stronger foundation.
Read Kimberly’s interview about the inspiration behind BAPC and the work of supporting the next generation of baking professionals.
Read the interview →September 29, 2026 · Interview by Mari Rydings
In the conversation / Bake Magazine
Baking and pastry education for grades 6–12.
Bake Magazine introduces BAPC and its approach to connecting classroom learning, baking science, hands-on production, and assessment.
Read the article →September 17, 2026 · By Brian Amick
The founder
Built at the intersection
of craft and education.
Kimberly is a Le Cordon Bleu-trained pastry chef, culinary educator, author, and speaker. She brings professional kitchen experience together with instructional design and educational leadership to help institutions strengthen the way baking and pastry is taught.
She created BAPC in response to a problem she knew firsthand: teachers were being asked to build specialized baking and pastry instruction while managing the daily demands of the classroom. Mise & Method Education extends that mission by partnering with institutions on curriculum, educator development, and program implementation.
Meet Kimberly →Let’s build what comes next
Let’s strengthen your
baking & pastry program.
Whether you are launching baking and pastry instruction, supporting educators, or improving an established program, tell us about your goals, challenges, and timeline. We can explore the right next step together.