College Diploma - Baking And Pastry Arts Management (1484) (Optional Co-op)

Program Overview

The Baking and Pastry Arts Management program at Conestoga College is a two-year Ontario College Diploma designed for those passionate about baking. This program combines advanced pastry and baking training with essential management skills, preparing students for a successful career in the culinary arts. Students will engage in a hands-on learning environment, developing their creativity and technical skills in state-of-the-art baking labs. The program emphasizes a comprehensive understanding of both the art and business of baking, making it an ideal choice for aspiring bakers and pastry chefs.

Program Structure

The Baking and Pastry Arts Management program is structured to provide a thorough education over a period of two years. The program includes:

• Hybrid delivery format, combining in-person and online learning.
• Classes scheduled Monday to Sunday, accommodating various schedules.
• Extensive practical training in state-of-the-art baking labs.
• Focus on both basic and advanced patisserie techniques.
• Management training to equip students with the skills needed to operate a successful baking business.

This program also offers an optional co-op component, allowing students to gain real-world experience in the industry. Students will have the opportunity to apply their skills in a professional setting, enhancing their employability upon graduation.

Featured Experiences

• Hands-on training in state-of-the-art baking labs.
• Opportunity to participate in an optional co-op program for real-world experience.
• Focus on a wide range of baking techniques, including artisan breads, specialty cakes, and confections.
• Classes designed to foster creativity and innovation in baking.
• Access to experienced instructors who provide mentorship and guidance.

Career Options

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

• Baker: Responsible for preparing and baking a variety of bread, pastries, and other baked goods in commercial bakeries or restaurants.
• Pastry Chef: Specializes in creating desserts, pastries, and confections, often working in high-end restaurants or bakeries.
• Baking Production Manager: Oversees the production process in a bakery, ensuring quality control and efficient operations.
• Culinary Instructor: Teaches baking and pastry arts in culinary schools or community colleges, sharing knowledge and skills with aspiring chefs.
• Food Stylist: Works with photographers and food publications to create visually appealing presentations of baked goods for marketing and advertising.

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