Baking And Pastry Arts Management (Co-op)

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 has a duration of 60 weeks and is delivered in a full-time format. Here are some key features of the program structure:

• Extensive training in baking breads, cakes, and pastries.
• Business management courses covering small business planning, kitchen management, and marketing.
• Opportunity for a semester-long internship to gain practical experience.
• Optional study trips to European partner schools in Italy and Switzerland.
• Graduates receive a European Artisan Bread Certificate from the Richemont Craft School.

Featured Experiences

The Baking and Pastry Arts Management program offers several unique experiences that enhance learning and professional development:

• Hands-on training with internationally-trained and award-winning faculty.
• Work experience in The Chef’s Table Restaurant and Cafe, Fanshawe’s on-campus teaching restaurant.
• Internship opportunities to expand your work experience and network with potential employers.
• Certification in Prud’Homme Beer through the program.
• Access to state-of-the-art facilities for practical training.

Career Options

Graduates of the Baking and Pastry Arts Management program can pursue a variety of exciting career paths in Canada. Here are some potential job options:

• Baker: Create a variety of breads, pastries, and baked goods in retail or commercial bakeries.
• Pastry Chef: Design and prepare desserts and confections in fine dining restaurants and bakeries.
• Cake Designer/Decorator: Specialize in creating custom cakes for events and celebrations.
• Chocolatier: Craft high-quality chocolates and confections for retail or specialty shops.
• Food Stylist: Artistically present food for photography, television, and media.

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