College Diploma - Baking And Pastry Arts Management (H113)

Program Overview

The Baking and Pastry Arts Management program at George Brown College is designed to equip students with advanced patisserie training and essential management skills necessary for operating a successful baking business. Located in the vibrant downtown Toronto, the program offers students the opportunity to learn in an environment surrounded by top bakeries, catering companies, hotels, and pastry shops. This two-year diploma program emphasizes creativity and practical skills, preparing students for a rewarding career in the baking and pastry industry.

Program Structure

The Baking and Pastry Arts Management program is a two-year course consisting of four semesters, which are non-consecutive. The program is offered on a full-time basis, with classes starting in May and September. The structure includes:

• Hands-on training in various specialized areas such as chocolate and confections, bakery-style cakes, artisan bread, and plated desserts.
• Instruction in industry standards and practices, focusing on sanitation and production management.
• Work-integrated learning opportunities, including an industry externship to gain real-world experience.
• Business management training covering essential skills like business planning, leadership, sales, and marketing.

Classes are scheduled from Monday to Friday, with some sessions starting as early as 7 a.m. and ending as late as 11 p.m. Students who begin in September will have a break during the spring/summer term, while those starting in May will have a break during the winter term.

Featured Experiences

The Baking and Pastry Arts Management program offers several unique features that enhance the learning experience:

• Industry externship opportunities that allow students to gain practical experience in real-world settings.
• Access to top baking professionals who guide students through their training.
• Case studies designed to develop and perfect baking skills.
• Focus on time management and organizational skills essential for success in the baking industry.
• Incorporation of a Bring Your Own Device (BYOD) initiative, encouraging students to use their own laptops for classes.

Career Options

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

• Pastry Chef: Specializes in creating desserts, pastries, and other baked goods in restaurants and bakeries.
• Baker: Works in commercial bakeries, producing a wide range of bread, cakes, and pastries.
• Catering Manager: Oversees catering operations, including menu planning and event coordination.
• Food Entrepreneur: Starts and manages their own baking or pastry business, utilizing skills learned in the program.
• Product Developer: Works with food companies to create new baking products and recipes.

With an international reputation for producing talented graduates, the program prepares students for success in various roles within the baking and pastry industry.

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