This red seal eligible program gives you great hands on skills in both baking and pastry, including cakes, tortes, cookies, frozen and cream-based desserts. It provides the foundation for a career as a lead baker or pastry chef. The courses empower students by exploring baking and ingredient theory while gaining a greater understanding of the craft. This program will challenge your artistic side by expanding your capability in the design and creation of specialized baked goods. You will work in real bakery environments where you gain experience in production of baked goods consistent with industry standards. Some of the duties include:
- Weighing, measuring and mixing ingredients according to recipes
- Cutting and forming dough, prepare fillings
- Using ovens to bake products
- Decoration of baked goods
- Stock selection and rotation ingredients and supplies
- Developing support skills as an independent Baker
- Healthy Baking
Upon successful completion of the Baking and Pastry Arts program, graduates will be able to:
1. Prepare yeast-raised products to include breads and yeast-leavened pastries to include laminated doughs, breakfast pastries and leavened cakes.
2. Prepare a variety of cakes, fillings and icings to include chemical and mechanical leavening techniques.
3. Prepare a variety of egg and dairy-based products, fried baked goods, and a variety of pastry products to include but not limited to meringue, fritters, and pies.
4. Identify, select and demonstrate the use of various chocolates and sugar and the common uses for the decoration processes.
5. List and explain the application of mixes and other convenience products pertaining to the baking process.
6. Describe and apply the principles of nutrition to maximize nutrient retention in baking preparation.
7. Apply communication, workplace, computer, and mathematic technical skills in simulated and real-world environments.
8. Complete the Competency and Task requirements for Baker National Occupational Analysis (NOA).
Graduates may find employment in the following areas:
- Specialty shops
- Bakery manufactures
- Self employed
Eligibility for admission requires the applicant to meet one of the following academic criteria:
1. High School
High School Graduation
2. Adult Basic Education
Adult Basic Education (Level III) Graduation with General College Profile (or Business-Related College Profile or Degree and Technical Profile). It is strongly recommended that courses include the following:
i. Mathematics 1102A, 1102B, 1102C and 2102A, 2102B, 2102C or 3102A, 3102B and 3102C
ii. Science 3101, 3102, 3103
3. Comprehensive Arts and Science (CAS) Trades
Comprehensive Arts and Science (Trades) Certificate
4. Mature Student Requirements
Applicants who do not meet the education prerequisites for this program must be at least 19 years of age at the time of application and out of school for at least one (1) year to be considered on an individual basis under the Mature Student Requirements; for more information regarding the Mature Student Requirements please refer to Procedure AC-102-PR Admission
5. International Applicants – English Proficiency
All international applicants must meet the College’s English language proficiency requirements for acceptance into regular programs. The College will accept these recognized tests of English language proficiency (TOEFL paper based 550, TOEFL Internet based 79, TOEFL computer based 213 or equivalent, IELTS Academic Test overall band score of 6.0, or Pearson PTE 53 or greater, etc.).
If a language proficiency test other than those referenced above was used, applicants can forward for assessment.
If an international applicant has attended an educational institution (high school or post-secondary) for a period of three years or more where the official language of instruction was English, the English language proficiency test will not be required.
: Some programs may require specific English language requirements and proficiency scores that differ from those stated above; therefore international applicants are advised to please refer to the specific program admission requirements as identified in the College Calendar.