Baking and Pastry Arts Management

Program Details:

• School: School of Hospitality, Tourism and Culinary Arts
• Credential: Ontario College Diploma
• Program Type: Post-secondary program
• Program Length: 2 years/ 4 semesters
• Start Date: Fall, Winter
• Location: Online

Program Availability:

• January 2024
• September 2024
• January 2025

Program Overview:

Please Note: Baking and Pastry Arts Management is also offered in person.

Centennial College's Baking and Pastry Arts Management program will build on fundamental baking and pastry arts skills to prepare you for a management role within the baking sector. Whether it's menu design, purchasing, planning or execution, baking management is an essential skill to convert your passion into business success.

You'll graduate with important industry certifications such as Smart Serve, Safe Food Handlers and CPR, making you job-ready.

Many graduates from this Baking and Pastry Arts program have secured employment within major hospitality brands in the hotel, resort and restaurant industries as well as within large-scale commercial baking companies.

It's Your Shift Training and Awareness Program

This program will include an innovative industry training and awareness certification, It's Your Shift . The certification will equip you with crucial knowledge and provides current resources focused on sexual harassment prevention and safe practices for intervention as a frontline worker or manager. It will support you, as you enter the hospitality industry, to become a leader for the prevention of sexual harassment and contribute to the evolution of safe and welcoming work environments.

The Ocean Wise Program:

The School of Hospitality, Tourism and Culinary Arts and The Local Cafe and Restaurant use delicious and ocean-friendly Ocean Wise products. Ocean Wise is a conservation and education program that works with chefs, restaurants and seafood suppliers to help them with sustainable seafood sourcing.

Feast On® Certification

Centennial College's School of Hospitality, Tourism and Culinary Arts has become the first academic institution to receive Feast On® certification for its sourcing of local food and beverage products used in the academic programs and in the School's experiential-learning foodservice operations. The Culinary Tourism Alliance established Feast On Certification as a program that recognizes businesses committed to sourcing Ontario-grown and -produced food and drink.

Academic Requirements:

Ontario Secondary School Diploma (OSSD), or equivalent, or mature student status (19 years or older). Grade 12 English (C or U), or equivalent (minimum grade required), or take the Centennial College English Skills Assessment for Admission.  Note: After successfully completing the one-year Baking – Pre-employment program, you may directly enter the third semester of this program and earn a diploma in one additional year.  Additional Requirements: English Language Proficiency

Courses

Semester 1

BAKE-105               Baking and Pastry Arts Theory I
BAKE-111               Baking and Pastry Arts Skills I
BAKE-122               Commercial Bakery Operations I
COMM-160/161      College Communication 1
COOK-101              Principles of Nutrition
GNED                     General Education Elective
HOSP-101              Technology Skills
HOSP-102              Health & Safety Certifications for Hospitality
HOSP-115              Math for Hospitality

Semester 2

BAKE-205               Baking and Pastry Arts Theory II
BAKE-211               Baking and Pastry Arts Skills II
BAKE-212               Bake Sensory Exploration
BAKE-222               Commercial Bakery Operations II
COMM-170/171      College Communication 2
COOK-210              Kitchen Management I
COOK-250              Food and Tourism Elective
HOSP-320              Principles of Food, Beverage and Labour Cost Control

Semester 3

BAKE-305               Baking and Pastry Menu Planning
BAKE-310               Artisan Bread
BAKE-315               Chocolate Confections
BAKE-320               Cake and Fondant Fundamentals
COOK-307              Food Studies Career Preparation
COOK-315              Food Entrepreneurship
GNED-500              Global Citizenship: From Social Analysis to Social Action
HOSP-215              Hospitality Accounting Concepts

Semester 4

BAKE-444               Work Integrated Learning: Baking and Pastry
COOK-410              Kitchen Management II
GNED                     General Education Elective
 

Important Semester Note
Please note that students starting in Winter (January) participate in Work Integrated Learning in 3rd Semester (semesters 3 and 4 switched). Semester 3 courses outlined are completed in the Final Semester.
 

Note: Check with the institution regarding start/end dates, prices, and delivery method. These may vary according to program, section, and/or semester.