Baking and Pastry Arts
Credential: Ontario College Certificate
Length: 2 Semesters
Duration: 1 Year
Effective: Fall 2017
Begin your career as a baker or pastry chef! Through hands-on training, students will study traditional and contemporary baking methods, the basics of pastry, cake decorating and contemporary dessert plating. Through classroom lectures, students learn baking theory, nutrition, trade calculations, sanitation, food safety and business concepts to support skills used in the daily operation of a bakery. Using global industry trends, graduates are prepared to critically think, innovate, and to professionally apply business management skills for lifelong career success as a baking professional in all sectors of the food service industry or as entrepreneurs.
Graduates may find work locally, provincially, nationally and internationally as a pastry chef, bakery manager, or retail baker in a variety of settings, including fine dining restaurants, hotel pastry departments, baking suppliers, catering companies, and boutique pastry shop outlets. Graduates also find employment as business owners by combining the skills they have learned with their entrepreneurial spirit to start and operate a successful business.
Program Learning Outcomes
The graduate has reliably demonstrated the ability to:
- identify the workings and the effects of ingredients on one another and predict how the end product will be affected;
- perform problem solving and troubleshoot recipes;
- perform basic techniques involved in the daily production of a bakery or pastry shop;
- recognize and produce both classical and modern baked goods;
- apply food safety principles and practices as identified by the local health unit;
- apply basic mathematical principles and recipe conversions, bakery formulations and percentages;
- practice skills used in the daily operation of a bakery, including cost controls, food cost, percentages, labour cost and inventory controls;
- apply basic entrepreneurial strategies when considering new business opportunities within the hospitality and tourism industry;
- utilize environmentally sustainable practices.
The Program Progression
- Sem 1: Fall 2017
- Sem 2: Winter 2018
OSSD or equivalent with
- Grade 12 English (C or U)
Mature students, non-secondary school applicants (19 years or older), and home school applicants may also be considered for admission. Eligibility may be met by applicants who have taken equivalent courses, upgrading, completed their GED, and equivalency testing. For complete details refer to: www.georgiancollege.ca/admissions/policies-procedures/
Applicants who have taken courses from a recognized and accredited post-secondary institution and/or have relevant life/learning experience may also be considered for admission; refer to the Credit Transfer Centre website for details:
Students should be aware that various allergens, including nuts, dairy and shellfish, are routinely used in practical labs.
12 Mandatory Courses
2 Communications Courses
2 General Education Courses
To graduate from this program, the passing weighted average for promotion through each semester, and to graduate is 60%. Additionally, a student must attain a minimum of 50% or a letter grade of P (Pass) or S (Satisfactory) in each course in each semester unless otherwise stated on the course outline.
|BAKE 1000||Baking Ingredients and Equipment Technology|
|BAKE 1001||Baker’s Formulas and Bake Shop Management|
|BAKE 1002||Basic Baking Production|
|BAKE 1003||Basic Pastry Production|
|BAKE 1004||Baking Science and Food Safety|
|BAKE 1005||Nutrition and Business Practices|
|BAKE 1006||Advanced Baking Production|
|BAKE 1007||Advanced Pastry Production|
|ENTR 1002||Introduction to Entrepreneurship|
|ENTR 2003||Small Business Operations|
|SANI 1000||Basic Food Service Safety and Certification|
|SANI 1001||Advanced Food Service Safety and Certification|
|Select 2 courses from the communications list during registration.|
|General Education Courses|
|Select 2 courses from the general education list during registration.|
Information contained in College documents respecting programs is correct at the time of publication. Academic content of programs and courses is revised on an ongoing basis to ensure relevance to changing educational objectives and employment market needs. The college reserves the right to add or delete programs, options, courses, timetables or campus locations subject to sufficient enrolment, and the availability of courses.