Culinary Arts courses

About Baking And Pastry Arts Management in Algonquin College

Transform your passion for baking into a profession.

The two-year Baking and Pastry Arts Management Ontario College Diploma program gives you specialty skills and management expertise, preparing you for a career in the baking and pastry arts industry.

Gain hands-on experience under the direction of our professional chefs in industry-standard baking and pastry labs. In the first year, focus on building a strong foundation of essential baking skills. In the second year, acquire a combination of advanced patisserie training and management skills for job advancement or business ownership.

Unleash your creativity while learning many advanced skills such as:

• chocolate work
• blown, pulled and cast sugar pieces
• special occasion and wedding cakes
• artisan breads
• plated desserts
• gum paste and almond paste figurines

Gain knowledge and skills related to business planning, sales and cost forecasting, marketing and capital costs. Learn how to thrive in the daily operation of a professional bakery. Plan and compile a business plan that is then presented to a guest judging panel. You also have the exciting opportunity to experience food and culture abroad in Italy, if you choose to participate in the annual culinary trip.

Throughout the program, you receive real-world experience with 120 hours of field placement. You also participate in a variety of events and baking competitions within the community so that upon graduation, you have career-ready skills and relevant industry contacts.

Graduates from this program can take their career into many specialized areas of the industry. You may find employment as a:

• baker
• pastry chef
• confectioner
• chocolatier
• research assistant in food manufacturing
• bakery manager in commercial or artisan bakeries
• restaurant and catering company employee
• bakery/patisserie owner

SUCCESS FACTORS

This program is well-suited for students who:

• Have a passion for creating pastries and baking.
• Possess strong problem-solving and analytical skills.
• Are artistic and creative.
• Perform well both individually and in a team environment.
• Are precise and attentive to detail.
• Work well with challenging timelines and working under pressure.

Careers

Graduates may find employment as bakers, pastry chefs, sugar patissiers, chocolatiers, research assistants in food manufacturing, managers in the baking industry or pursue self-employment.

Learning Outcomes

The graduate has reliably demonstrated the ability to:

1. Plan, prepare and present a variety of bakery, pastry and confectionery products to meet the diverse needs of food service environments.
2. Produce and present a variety of bakery, pastry and confectionery related products consistent with emerging trends in the industry.
3. Apply fundamental nutritional principles to meet industry standards.
4. Support the management, operations and the responsible use of pastry, baking and confectionery resources.
5. Integrate effective business practices to manage pastry, baking and confectionery operations.
6. Develop and use strategies to enhance practical skills, knowledge, leadership and management practices.
7. Perform equipment maintenance, sanitation and food safety practices to provide for a healthy, safe and well-maintained work environment.
8. Perform work professionally, independently and collaboratively in a baking, pastry and/or confectionery environment.
9. Produce financial and business related documents using information technology.
10. Identify and apply discipline-specific practices that contribute to the local and global community through social responsibility, economic commitment and environmental stewardship.

Program Eligibility

• English, Grade 12 (ENG4C or equivalent).

• Applicants with international transcripts must provide proof of the subject specific requirements noted above and may be required to provide proof of language proficiency. Domestic applicants with international transcripts must be evaluated through the International Credential Assessment Service of Canada (ICAS) or World Education Services (WES).
• IELTS-International English Language Testing Service (Academic) Overall band of 6.0 with a minimum of 5.5 in each band; OR TOEFL-Internet-based (iBT)-overall 80, with a minimum of 20 in each component: Reading 20; Listening 20; Speaking 20; Writing 20.

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