Baking And Pastry Arts

Program overview

Explore professional techniques to inspire and refine your baking artistry. The Baking and Pastry Arts Ontario College Certificate program is a one-year course that provides a strong foundation in baking and pastry arts. Students gain hands-on experience in baking, cake decorating, and shop management within industry-standard baking and pastry labs, guided by professional chefs. This program emphasizes creativity, allowing students to showcase their skills while learning essential techniques such as mixing dough, weighing ingredients, and preparing batters and icings. Additionally, students acquire knowledge related to the daily operations of a bakery, including inventory control and food cost percentages. Upon completion, students will have the opportunity to apply their skills in a real-world setting through a 40-hour field industry placement, ensuring they graduate with career-ready skills and valuable industry contacts.

Program structure

The Baking and Pastry Arts program is structured to provide a comprehensive learning experience over a one-year period. The program includes:

• Hands-on experience in baking and pastry arts.
• Industry-standard baking and pastry labs.
• Creative opportunities in cake decorating and shop management.
• A 40-hour field industry placement to apply skills in a real-world setting.
• Participation in community events and baking competitions.

The program operates on a flexible schedule from Monday to Sunday, with classes that may start as early as 7 a.m. and run until 10 p.m. This structure allows students to balance their studies with other commitments. The program also includes a winter intake that consists of two semesters starting in January and running through August, with no summer break.

Featured Experiences

The Baking and Pastry Arts program offers several unique experiences that enhance the learning journey:

• Hands-on training under the guidance of professional chefs.
• Access to industry-standard baking and pastry labs.
• A 40-hour field industry placement to gain real-world experience.
• Opportunities to participate in various community events and baking competitions.
• Skill development in the daily operations of a bakery, including inventory control and food cost management.

These experiences are designed to ensure that students graduate with not only technical skills but also relevant industry contacts, making them well-prepared for their future careers in the baking and pastry arts.

Career Options

Graduates of the Baking and Pastry Arts program can pursue a variety of exciting career opportunities in Canada, including:

• Baker: Responsible for preparing and baking a variety of bread, pastries, and other baked goods in commercial or in-store bakeries.
• Pastry Chef: Specializes in creating desserts, pastries, and confections, often working in restaurants, hotels, or catering companies.
• Catering Coordinator: Manages catering services, including menu planning and food preparation for events and functions.
• Bakery Manager: Oversees the daily operations of a bakery, including staff management, inventory control, and customer service.
• Entrepreneur: Opens and operates their own bakery or patisserie, utilizing skills learned in the program to create unique products.

These roles provide a range of opportunities for graduates to apply their skills and creativity in the culinary field, contributing to the vibrant baking and pastry industry in Canada.

DISCLAIMER: The information above is subject to change. For the latest updates, please contact LOA Portal's advisors.