Baking and Pastry Arts

Program: BAKE
Credential: Ontario College Certificate
Delivery: Full-time
Length: 2 Semesters
Duration: 1 Year
Effective: Fall 2018
Location: Barrie

Description

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.

Career Opportunities

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:

  1. identify the workings and the effects of ingredients on one another and predict how the end product will be affected;
  2. perform problem solving and troubleshoot recipes;
  3. perform basic techniques involved in the daily production of a bakery or pastry shop;
  4. recognize and produce both classical and modern baked goods;
  5. apply food safety principles and practices as identified by the local health unit;
  6. apply basic mathematical principles and recipe conversions, bakery formulations and percentages;
  7. practice skills used in the daily operation of a bakery, including cost controls, food cost, percentages, labour cost and inventory controls;
  8. apply basic entrepreneurial strategies when considering new business opportunities within the hospitality and tourism industry;
  9. utilize environmentally sustainable practices.

The Program Progression

Fall Intake

  • Sem 1: Fall 2018
  • Sem 2: Winter 2019

Admission Requirements

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:
www.georgiancollege.ca/admissions/credit-transfer/

Additional Information

Students should be aware that various allergens, including nuts, dairy and shellfish, are routinely used in practical labs.

Graduation Requirements

12 Program Courses
2 Communications Courses
2 General Education Courses

Graduation Eligibility

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.

Program Tracking

Plan of Study Grid
Semester 1Hours
Program Courses  
BAKE 1000 Baking Ingredients and Equipment Technology 28
BAKE 1001 Baker’s Formulas and Bake Shop Management 28
BAKE 1002 Basic Baking Production 84
BAKE 1003 Basic Pastry Production 84
ENTR 1002 Introduction to Entrepreneurship 42
SANI 1000 Basic Food Service Safety and Certification 10
Communications Course  
Select 1 course from the communications list during registration. 42
General Education Course  
Select 1 course from the general education list during registration. 42
 Hours360
Semester 2
Program Courses  
BAKE 1004 Baking Science and Food Safety 28
BAKE 1005 Nutrition and Business Practices 28
BAKE 1006 Advanced Baking Production 84
BAKE 1007 Advanced Pastry Production 84
ENTR 2003 Small Business Operations 42
SANI 1001 Advanced Food Service Safety and Certification 10
Communications Course  
Select 1 course from the communications list during registration. 42
General Education Course  
Select 1 course from the general education list during registration. 42
 Hours360
 Total Hours720

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.  

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