Baking And Pastry Arts Management (Co-op) at Fanshawe College - Program overview

Program overview

Admission Requirements

Intakes

Last updated on 2026-02-09

Program overview

Program Overview

If baking is your passion, or you are looking for a way to turn your creative hobby into an in-demand and rewarding career, Fanshawe’s Baking and Pastry Arts Management program will give you the skills to turn your dreams into reality. Our graduates are award-winning bakers, chefs, and entrepreneurs, and you’ll train with expert Pastry Chefs & Bakers in state-of-the-art facilities. Graduate with a two-year Fanshawe College diploma and additional certification from our partner school, the Richemont Centre of Excellence.

Program Structure

The Baking and Pastry Arts Management program is designed to provide a comprehensive education in both baking and business management. The program is structured as follows:

Program Length: 60 weeks
Full-time offerings available
Includes a semester-long internship for practical experience
Optional study trips to European partner schools in Italy and Switzerland

This program combines extensive training in baking breads, cakes, and pastries with essential business management courses. Students will learn about small business planning, kitchen management, purchasing, sales and marketing, and menu planning, ensuring they are well-prepared for a successful career in the culinary industry.

Featured Experiences

Hands-on training with internationally-trained and award-winning faculty
Extensive training in baking techniques, including modern-style desserts and intricate patisserie products
Opportunity to gain Prud’Homme Beer Certification
Experience working in The Chef’s Table Restaurant and Cafe, Fanshawe’s on-campus teaching restaurant
Internship opportunities to expand work experience and network with potential employers
Partnership with the Richemont Craft School, providing students with a European Artisan Bread Certificate

Career Options

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

Pastry Chef: Design and create desserts, confections, and decorative items in fine dining restaurants, bakeries, and cafes.
Baker: Work with dough to produce breads, pastries, and other baked goods in various settings, including retail bakeries and hotels.
Cake Designer/Decorator: Specialize in creating custom cakes for events, utilizing artistic skills to enhance presentation.
Chocolatier: Craft high-quality chocolates and confections, focusing on flavor and presentation.
Food Stylist: Artistically arrange food for photography, television, and media, ensuring visual appeal.

With the skills and knowledge gained from this program, graduates are well-equipped to join culinary teams or even start their own businesses in the baking and pastry arts field.

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

Visit Fanshawe College official website

Last updated on 2026-02-09

Program overview

Academic Requirements

To apply for the Baking and Pastry Arts Management (Co-op) program at Fanshawe College, applicants must meet the following academic requirements:

Ontario Secondary School Diploma (OSSD), or equivalent, or a mature applicant with the following courses:
- Grade 12 English (any level)
- Grade 11 Math (any level)
Students who do not meet the admission requirements are recommended for academic upgrading. A conditional offer may be possible with proof of enrolment.

Note: Graduates of the Culinary Skills program may choose to transfer into the second semester of this program.

For international students, admission equivalencies depend on the country of study. It is advised to contact LOA Portal's advisors for any clarification and support regarding specific requirements for international applicants.

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

For those interested in recommended academic preparation, it is beneficial to have:

Grade 11 Food and Culture (M)
Grade 11 and Grade 12 Hospitality and Tourism (C)
Grade 12 Nutrition and Health (C)
Grade 11 Information and Communication Technology: The Digital Environment (O) or Grade 12 Information and Communication Technology: Multimedia Solutions (C)
Any Grade 11 or Grade 12 Entrepreneurship (C) or (O)
Grade 12 Business and Technological Communication (O)
Academic and Career Entrance Certificate (ACE): Business Mathematics course OR Technical Mathematics course and Computer Skills course

For any further questions or clarifications, please reach out to LOA Portal's advisors for support.

Language Requirements

For the Baking and Pastry Arts Management (Co-op) program, the following English language proficiency tests are accepted:

TOEFL iBT: Overall score of 4.5 with no score less than 4 in any band
IELTS Academic: Overall score of 6.0 with no score less than 5.5 in any of the four bands
CAEL: Overall score of 60 with no score less than 50 in any of the four bands, score of 80 in listening
PTE Academic: Minimum score of 53 with no score less than 45 in any of the four bands
Cambridge English: Overall score of 169 with no language skill less than 162
ESL4/GAP5: Minimum grade of 80% in Level 8, 75% in Level 9, or 70% in Level 10
Duolingo: Overall score of 105, with no score lower than 95
LANGUAGECERT: Overall score of 65 with no score less than 60 in any of the four skills

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!