Baking And Pastry Arts Management at Algonquin College - Program overview

Program overview

Admission Requirements

Intakes

Last updated on 2026-01-21

Program overview

Transform your passion for baking into a profession with the two-year Baking and Pastry Arts Management Ontario College Diploma program. This program equips you with specialty skills and management expertise, preparing you for a rewarding career in the baking and pastry arts industry. You will gain hands-on experience under the guidance of professional chefs in industry-standard baking and pastry labs. The first year focuses on building a strong foundation of essential baking skills, while the second year combines advanced patisserie training with management skills, setting you up for job advancement or even business ownership.

Program structure

The Baking and Pastry Arts Management program is designed to provide a comprehensive education over a two-year period. The program structure includes:

Program Length: 2 years
Hands-on Experience: Students gain practical skills in industry-standard baking and pastry labs.
Field Placement: A total of 120 hours of field placement is included, providing real-world experience.
Program Options: Opportunities to participate in community events and baking competitions.

Classes are scheduled from Monday to Sunday, with some starting as early as 7 a.m. and others running until 10 p.m. This flexible schedule allows students to balance their studies with other commitments.

Featured Experiences

The Baking and Pastry Arts Management program offers a variety of unique experiences that enhance learning and skill development:

Hands-on Training: Students work directly under professional chefs in fully equipped baking and pastry labs.
Field Placement: A significant component of the program, allowing students to apply their skills in real-world settings.
Community Engagement: Participation in various events and baking competitions to build industry contacts and gain exposure.
Business Planning: Students learn to create and present a business plan to a guest judging panel, simulating real-world business scenarios.
Advanced Skills Development: Training in specialized techniques such as chocolate work, sugar artistry, and cake decoration.

Career Options

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

Baker: Responsible for preparing and baking a variety of bread and pastry products.
Pastry Chef: Specializes in creating desserts, pastries, and other baked goods in restaurants or bakeries.
Confectioner: Focuses on making candies and confections, often working in specialized shops.
Chocolatier: Expert in chocolate making, creating unique chocolate products and designs.
Research Assistant in Food Manufacturing: Involved in product development and quality control in food production settings.
Bakery Manager: Oversees operations in commercial or artisan bakeries, ensuring quality and efficiency.
Restaurant and Catering Company Employee: Works in various roles within the food service industry, contributing to menu development and dessert preparation.
Bakery/Patisserie Owner: Entrepreneurs who start their own baking businesses, applying their skills and knowledge to create unique offerings.

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

Visit Algonquin College official website

Last updated on 2026-01-21

Program overview

Academic Requirements

All applicants must satisfy both College Eligibility and Program Eligibility requirements.

College Eligibility:

Ontario Secondary School Diploma (OSSD) or equivalent; OR
Mature Student status (19 years of age or older and without a high school diploma at the start of the program). Eligibility may be determined by academic achievement testing, for which a fee will be charged.

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).

Transcripts may be required to be evaluated by WES in some cases.

Note: Applicants are encouraged to acquire basic computer skills such as keyboard proficiency prior to the start of the program.

For any clarification and support regarding the application process, please contact LOA Portal's advisors.

Language Requirements

To apply for the Baking and Pastry Arts Management Diploma program, applicants must meet the following language requirements:

IELTS - International English Language Testing Service (Academic): Overall band of 6.0 with a minimum of 5.5 in each band.
TOEFL - Internet-based (iBT): Overall score of 80, with a minimum of 20 in each component (Reading 20; Listening 20; Speaking 20; Writing 20).
Duolingo English Test (DET): Overall score of 110, with a minimum of 110 in Literacy and no score below 95.

Please check with our team for more details.

DISCLAIMER: The information above is subject to change. For the latest updates, please contact LOA Portal's advisors. The listed minimum requirements are a guideline and do not guarantee admission. Do not worry, we will notify you of any changes during the application process.

Not meeting the minimum language requirements?

You may still be able to apply!

Last updated on 2026-02-02

Program overview

Intake	Status	Open date to apply	Deadline to apply	Campus
September 2026	Open	Not Available	Not Available	Not Available
January 2027	Open	Not Available	Not Available	Not Available
May 2027	Open	Not Available	Not Available	Not Available