Baking and Pastry Arts

Program: BAKE
Credential: Ontario College Certificate
Delivery: Full-time
Length: 2 Semesters
Duration: 1 Year
Effective: Fall 2017
Location: Barrie


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:

  • 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

Fall Intake

  • Sem 1: Fall 2017
  • Sem 2: Winter 2018

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:

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:

Additional Information

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

Graduation Requirements

12 Mandatory 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.


Mandatory Courses
BAKE 1000Baking Ingredients and Equipment Technology
BAKE 1001Baker’s Formulas and Bake Shop Management
BAKE 1002Basic Baking Production
BAKE 1003Basic Pastry Production
BAKE 1004Baking Science and Food Safety
BAKE 1005Nutrition and Business Practices
BAKE 1006Advanced Baking Production
BAKE 1007Advanced Pastry Production
ENTR 1002Introduction to Entrepreneurship
ENTR 2003Small Business Operations
SANI 1000Basic Food Service Safety and Certification
SANI 1001Advanced Food Service Safety and Certification
Communication Courses
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.