Baking And Pastry Arts Management

Program Overview

Centennial College's Baking and Pastry Arts Management program is designed to enhance your fundamental baking and pastry arts skills, preparing you for a management role in the baking sector. This program emphasizes essential skills such as menu design, purchasing, planning, and execution, enabling you to transform your passion for baking into a successful business. Students will engage in hands-on learning experiences in state-of-the-art baking labs, including a unique commercial bakeshop and an on-campus café, restaurant, and event center. The program culminates in a 14-week work-integrated learning opportunity with industry partners, ensuring graduates are job-ready with certifications like Smart Serve, Safe Food Handlers, and CPR.

Program Structure

The Baking and Pastry Arts Management program spans a duration of 2 years and consists of 4 semesters. The program is structured to provide a comprehensive education in baking and pastry arts, combining theoretical knowledge with practical skills. Key features of the program include:

• Hands-on training in state-of-the-art baking labs.
• Work-integrated learning opportunities with industry partners.
• Access to a unique commercial bakeshop and on-campus café.
• Industry certifications upon graduation, including Smart Serve and Safe Food Handlers.

Students also have the option to enter the program after completing a one-year Baking – Pre-employment program, allowing them to earn their diploma in an additional year.

Featured Experiences

• Work-integrated learning opportunity lasting 14 weeks with industry partners.
• Hands-on experience in a commercial bakeshop and on-campus café.
• Access to state-of-the-art baking labs for practical training.
• Industry certifications such as Smart Serve, Safe Food Handlers, and CPR.
• Participation in the Ocean Wise Program, promoting sustainable seafood sourcing.
• Feast On® Certification for sourcing local food and beverage products.

Career Options

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

• Pastry Chef: Specializes in creating desserts, pastries, and confections in restaurants and bakeries.
• Bakery Chef: Manages bakery operations, overseeing the production of bread and baked goods.
• Food Entrepreneur: Starts and manages their own baking business or café, focusing on innovative products.
• Culinary Instructor: Teaches baking and pastry arts in culinary schools or community colleges.
• Food Product Developer: Works with food companies to create new baking products and recipes.

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