Baking and Pastry Arts Management (Optional Co-op)

About the Program

Developed in collaboration with industry leaders, this two-year program in Baking and Pastry Arts Management focuses on advanced pastry and baking training, as well as the management skills required to work successfully in this fast-growing industry. This program is designed to help students start a career as a baker or pastry chef. It will include practical, theoretical and hands-on training in areas of baking, cake decorating, sanitation and safety, and pastry shop management, as well as advanced techniques practiced in this ever-evolving industry. Students will spend extensive time in the College's state-of-the art labs and teaching facilities developing and expanding on the core skills of the industry. These include: artisan breads and breakfast pastries; wedding cakes; chocolates and confections; plated desserts; classic and modern tarts, entremets and petits fours; laminated dough and viennoiseries; ice cream and sorbets; artisan sugar confections. In the classroom, students will acquire the technical knowledge of ingredient function, formula balance, and modern technology as it relates to this field. On the business side, students will learn the key skills that are necessary to run a successful operation including: cost control and forecasting; labour relations and leadership; sales and marketing and small business development. Students have the option of participating in an industry-based co-op, further refining their knowledge and skills with real-world experience which will provide a true advantage. The optional co-op stream includes one co-op work term. Additionally, interested students may have the opportunity to travel to an international location in collaboration with college partners for what can be a life-changing experience.

Program Information

Length: Two-year Ontario College Diploma program
Location: Waterloo
Start: September
First-Year Capacity: 48

Admission Requirements

Applying to the Co-op Stream

Co-op Information

Admission Procedures

Program Requirements

Tuition & Fees

Tuition fee details for the 2019-2020 year are listed below. Fees for the next academic year are unavailable at this time. Books and supplies are additional.

Non Co-op Program Fees

Domestic Fees

Estimated fees based upon the previous academic year (2019 / 2020) for Baking and Pastry Arts Management - Program # 1484

Waterloo - Fall 2019 Level 1 & 2 (Program Start: 2019-09-03)
Description Fall 2019 Winter 2020
Full-time Program Tuition $1348.00 $1348.00
Technology Enhancement Fee $135.00 $135.00
Program Supply Fee $375.00 $375.00
CSI Health Plan Fee $295.00 $0.00
ONE Card Fee $7.00 $7.00
CSI Legal Protection $28.00 $0.00
Capital Development Fee - Waterloo $48.00 $48.00
CSI Advocacy Fee $12.50 $12.50
CSI Event Fee $40.00 $40.00
CSI Student Clubs $3.50 $3.50
Locker Fee $5.00 $5.00
Alumni Services $5.00 $5.00
Student Spaces $10.00 $10.00
Graduation fee $15.00 $15.00
Academic Support Fee $18.00 $18.00
CSI Academic Support Fee $5.00 $5.00
Health and Wellness Fee $20.00 $20.00
CSI Health and Wellness Fee $10.00 $10.00
Career Services Fee $10.00 $10.00
CSI Career Services Fee $10.00 $10.00
Session Total $2400.00 $2077.00
Year Total   $4477.00
Waterloo - Fall 2019 Level 3 & 4 (Program Start: 2018-09-04)
Description Fall 2019 Winter 2020
Full-time Program Tuition $1348.00 $1348.00
Technology Enhancement Fee $135.00 $135.00
Program Supply Fee $375.00 $375.00
CSI Health Plan Fee $295.00 $0.00
ONE Card Fee $7.00 $7.00
CSI Legal Protection $28.00 $0.00
Capital Development Fee - Waterloo $48.00 $48.00
CSI Advocacy Fee $12.50 $12.50
CSI Event Fee $40.00 $40.00
CSI Student Clubs $3.50 $3.50
Locker Fee $5.00 $5.00
Alumni Services $5.00 $5.00
Student Spaces $10.00 $10.00
Graduation fee $15.00 $15.00
Academic Support Fee $18.00 $18.00
CSI Academic Support Fee $5.00 $5.00
Health and Wellness Fee $20.00 $20.00
CSI Health and Wellness Fee $10.00 $10.00
Career Services Fee $10.00 $10.00
CSI Career Services Fee $10.00 $10.00
Session Total $2400.00 $2077.00
Year Total   $4477.00

International Fees

Estimated International fees based upon the previous academic year (2019 / 2020) for
Baking and Pastry Arts Management - Program # 1484


Waterloo - Fall 2019 Level 1 & 2 (Program Start: 2019-09-03)
Description Fall 2019 Winter 2020
International Program Tuition $6250.00 $6250.00
Technology Enhancement Fee $135.00 $135.00
Program Supply Fee $375.00 $375.00
CSI Health Plan Fee $295.00 $0.00
ISR $375.00 $375.00
ONE Card Fee $7.00 $7.00
CSI Legal Protection $28.00 $0.00
Capital Development Fee - Waterloo $48.00 $48.00
CSI International Health Fee $500.00 $0.00
CSI Advocacy Fee $12.50 $12.50
CSI Event Fee $40.00 $40.00
CSI Student Clubs $3.50 $3.50
Locker Fee $5.00 $5.00
Alumni Services $5.00 $5.00
Student Spaces $10.00 $10.00
Graduation fee $15.00 $15.00
Academic Support Fee $18.00 $18.00
CSI Academic Support Fee $5.00 $5.00
Health and Wellness Fee $20.00 $20.00
CSI Health and Wellness Fee $10.00 $10.00
Career Services Fee $10.00 $10.00
CSI Career Services Fee $10.00 $10.00
Session Total $8177.00 $7354.00
Year Total   $15531.00

Waterloo - Fall 2019 Level 3 & 4 (Program Start: 2018-09-04)
Description Fall 2019 Winter 2020
International Program Tuition $6250.00 $6250.00
Technology Enhancement Fee $135.00 $135.00
Program Supply Fee $375.00 $375.00
CSI Health Plan Fee $295.00 $0.00
ISR $375.00 $375.00
ONE Card Fee $7.00 $7.00
CSI Legal Protection $28.00 $0.00
Capital Development Fee - Waterloo $48.00 $48.00
CSI International Health Fee $500.00 $0.00
CSI Advocacy Fee $12.50 $12.50
CSI Event Fee $40.00 $40.00
CSI Student Clubs $3.50 $3.50
Locker Fee $5.00 $5.00
Alumni Services $5.00 $5.00
Student Spaces $10.00 $10.00
Graduation fee $15.00 $15.00
Academic Support Fee $18.00 $18.00
CSI Academic Support Fee $5.00 $5.00
Health and Wellness Fee $20.00 $20.00
CSI Health and Wellness Fee $10.00 $10.00
Career Services Fee $10.00 $10.00
CSI Career Services Fee $10.00 $10.00
Session Total $8177.00 $7354.00
Year Total   $15531.00

Co-op Program Fees

Optional Co-op Domestic Fees

Estimated fees based upon the previous academic year (2019 / 2020) for Baking and Pastry Arts Management (Optional Co-op) - Program # 1484C

Waterloo - Winter 2020 Level 2 & 3 (Program Start: 2019-09-03)
Description Winter 2020 Spring 2020
Full-time Program Tuition $1348.00 $0.00
Technology Enhancement Fee $135.00 $0.00
Program Services Fee $185.67 $0.00
Program Supply Fee $375.00 $0.00
CSI Health Plan Fee $197.65 $0.00
ONE Card Fee $7.00 $0.00
CSI Legal Protection $18.76 $0.00
Capital Development Fee - Waterloo $48.00 $0.00
CSI Advocacy Fee $12.50 $0.00
CSI Event Fee $40.00 $0.00
CSI Student Clubs $3.50 $0.00
Locker Fee $5.00 $0.00
Alumni Services $5.00 $0.00
Student Spaces $10.00 $0.00
Graduation fee $15.00 $0.00
Academic Support Fee $18.00 $0.00
CSI Academic Support Fee $5.00 $0.00
Health and Wellness Fee $20.00 $0.00
CSI Health and Wellness Fee $10.00 $0.00
Career Services Fee $10.00 $0.00
CSI Career Services Fee $10.00 $0.00
Session Total $2479.08 $0.00
Year Total   $2479.08

Optional Co-op International Fees

Estimated International fees based upon the previous academic year (2019 / 2020) for
Baking and Pastry Arts Management (Optional Co-op) - Program # 1484C


Waterloo - Winter 2020 Level 2 & 3 (Program Start: 2019-09-03)
Description Winter 2020 Spring 2020
International Program Tuition $6250.00 $0.00
Technology Enhancement Fee $135.00 $0.00
Program Services Fee $185.67 $0.00
Program Supply Fee $375.00 $0.00
CSI Health Plan Fee $197.65 $0.00
ISR $375.00 $0.00
ONE Card Fee $7.00 $0.00
CSI Legal Protection $18.76 $0.00
Capital Development Fee - Waterloo $48.00 $0.00
CSI International Health Fee $335.00 $0.00
CSI Advocacy Fee $12.50 $0.00
CSI Event Fee $40.00 $0.00
CSI Student Clubs $3.50 $0.00
Locker Fee $5.00 $0.00
Alumni Services $5.00 $0.00
Student Spaces $10.00 $0.00
Graduation fee $15.00 $0.00
Academic Support Fee $18.00 $0.00
CSI Academic Support Fee $5.00 $0.00
Health and Wellness Fee $20.00 $0.00
CSI Health and Wellness Fee $10.00 $0.00
Career Services Fee $10.00 $0.00
CSI Career Services Fee $10.00 $0.00
Session Total $8091.08 $0.00
Year Total   $8091.08

Financial Assistance

The Ontario Student Assistance Program (OSAP) is a needs-based program designed to help Ontario students cover the cost of post-secondary education. Funded by the federal and provincial governments, OSAP is intended to promote equality of opportunity for post-secondary studies through direct financial assistance for educational costs and living expenses. These interest-free loans are intended to supplement your financial resources and those of your family. The majority of students apply for loan assistance via the OSAP website. Students can also print the application booklet through the OSAP website.

For more information, please visit Financial Services/Awards.

Graduate Opportunities

Graduates are prepared for a career in various areas of the baking and pastry realm, including commercial bakeries, pastry shops, chocolate shops, as well as large production facilities.

For more details on related occupations, job market information and career opportunities, see the Government of Canada website: https://www.jobbank.gc.ca/home

Pathways & Credit Transfer

Conestoga pathways enable students to build on their academic achievements in order to earn a degree or additional credential. Pathways are formed through agreements between Conestoga programs or partner institutions.

Often applicants have earned credits from another college or university that may allow a student to be granted advanced standing or exemption. Learn more about credit transfer opportunities at Conestoga.

Prior Learning Assessment and Recognition (PLAR)

Conestoga recognizes prior learning of skills, knowledge or competencies that have been acquired through employment, formal and informal education, non-formal learning or other life experiences. Prior learning must be measurable at the required academic level and meet Conestoga standards of achievement for current courses. Challenge exams and portfolio development are the primary methods of assessment. Other methods of assessment may be available depending upon the nature of the course objectives. Successful completion of the assessment results in an official course credit that will be recorded on the student's Conestoga transcript. PLAR cannot be used by registered Conestoga students for the clearance of academic deficiencies, to improve grades or to obtain admission into a program.

Learn more about PLAR.

Program Courses

Non Co-op Course Details (1484)
Course Code Course Title and Description
Level 1
CDEV1830 Career Success

Description: This course focuses on the skills needed to conduct a successful job search. Students will explore the labour market and identify trends that may impact their future careers. They will develop skills for an effective job search including networking, self-marketing documents and tools as well as interview skills. Mock interviews will provide the opportunity for practice, feedback and reflection as students prepare for future interviews. Students will develop a personalized job search plan to support their future careers.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

COMM1085 College Reading & Writing Skills

Description: This course focuses on the reading, writing and critical thinking skills needed for academic and workplace success. Students will analyse, summarize, and discuss a variety of readings and apply the steps of planning, writing, and revising in response to written prompts. This course prepares students for post-secondary writing tasks, research, and documentation.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

COMP1006 Software Applications I

Description: The student will have an opportunity to become familiar with computer software applications currently used in the hospitality industry. Practical experience using Microsoft Word, Excel, and PowerPoint will be emphasized and an opportunity to discover how this software can increase efficiency in business is presented.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

CON0101 Conestoga 101

Description: This self-directed course focuses on introducing new students to the supports, services, and opportunities available at Conestoga College. By the end of this course, students will understand the academic expectations of the Conestoga learning environment, as well as the supports available to ensure their academic success. Students will also be able to identify on-campus services that support their health and wellness, and explore ways to get actively involved in the Conestoga community through co-curricular learning opportunities.
Hours: 1
Credits:
Pre-Requisites:
CoRequisites:

CUL1470 Baking and Pastry Arts Theory I

Description: This course is designed to give the student a foundation of theoretical knowledge of baking and pastry techniques, methodologies, principles, relevant mathematical applications related to: organization, yeast goods, basic cookie preparations, quick breads, pies, choux paste, sweet paste.
Hours: 56
Credits: 3
Pre-Requisites:
CoRequisites:

CUL1480 Baking and Pastry Arts Skills I

Description: This course covers the fundamentals of baking and pastry skills through a series of demonstrations and practical laboratories. Students will produce a variety of fermented and pastry goods related to the theoretical component, building the necessary essential skills, knowledge and the disciplines necessary to compete in today's industry.
Hours: 168
Credits: 8
Pre-Requisites:
CoRequisites:

MATH1575 Mathematics for Hospitality

Description: In this general hospitality mathematics course students will learn and practice concepts relating to yield and price factors, menu pricing, break even points, P&L statements, compound interest and equivalent values
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

OHS1390 Hospitality Certifications: SmartServe & Food Handlers

Description: Students will complete industry certifications for alcohol service (Smart Serve) and food handling (TRAINCAN).
Hours: 7
Credits: 1
Pre-Requisites:
CoRequisites:

Level 2
CUL1010 Nutrition and Healthy Lifestyle

Description: This course is designed to make students aware of preventative strategies to contribute to overall wellness, make healthy food choices and maintain a balance between eating habits and physical activity. Students will interpret the concept of healthy eating through a study of basic nutrition principles and an understanding of the key nutrients, their source and functions. A discussion of current food trends, life cycle diet requirements and related health issues; modified diets is integrated into the course. The course will also emphasize the importance of food service operations addressing special diets.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

CUL1500 Baking and Pastry Arts Theory II

Description: Building upon topics in theory I the student will receive advanced theoretical knowledge of baking and pastry techniques, methodologies, principles, relevant mathematical applications, related to cake production, masking and decoration, cookies, chocolate tempering, dessert plating, rye breads and basic sours and sponges, petit fours, bars and squares., custards and creams
Hours: 56
Credits: 3
Pre-Requisites:
CoRequisites:

CUL1510 Baking and Pastry Arts Skills II

Description: This course is designed to introduce the student to the advanced fundamentals of baking and pastry skills. Students will produce a variety of fermented and pastry goods as taught in the theoretical component. This course will touch on all the pastes and dough's utilized in the industry, sweet paste, pate brisee, quiche, puff, brioche, strudel, phyllo.
Hours: 140
Credits: 7
Pre-Requisites:
CoRequisites:

CUL1520 Dessert Menu Management

Description: This course will give the student the opportunity to learn the necessary skills needed to plan a dessert menu. Offering insights to the history of the subject to a study of today's trends. Using mathematical equations, teamwork skills, and research, students will be required to produce a professional quality dessert menu to include suitable wine pairings, suited to a specified food outlet.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

CUL1530 Baking Production

Description: This course will introduce students to basic concepts related to entrepreneurship. Students gain detailed knowledge and practical skills in basic bakery administration, ingredient and material selection; purchasing, receiving, storage, and issuing; stock control; security and rotation; ingredients and materials. Through study and practical sessions students learn to design, structure and plan a bakery, to control the cost of products, eliminate waste, take stock and inventory, cost inventory, standardize formulas, develop formulas for new products, specific gravity conversions and inspect incoming goods.
Hours: 70
Credits: 5
Pre-Requisites:
CoRequisites:

MGMT1050 Kitchen Management I

Description: Upon completion of this course, the student will understand and be able to apply purchasing, storage, and cost control techniques to a food service operation. Essential cost control calculations and topics such as menu pricing, cost of food sold, menu analysis, yield factors, and a short section on financial statements are included.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

Level 3
CUL2160 Advanced Cake Decorating

Description: Building on basic cake preparation and decorating skills acquired in level II, students will explore the fine art of gum paste, fondant, royal icing, as well as the structural principles of building stunning tiered cakes.
Hours: 70
Credits: 5
Pre-Requisites:
CoRequisites:

CUL2170 The Modern Cafe

Description: This interactive practical lab will give students all of the skills required to open their own café. Artisan breads, advanced laminated breakfast pastries, preserves and pickling, are just some of the concepts that will be presented. The student will also be given the opportunity to round out their skillset with some fundamental culinary techniques.
Hours: 140
Credits: 7
Pre-Requisites:
CoRequisites:

CUL2180 Principles of Formula Development

Description: When it comes to formulas, balance is everything. This theory based course will provide students with the knowledge to develop their own formulas for cakes, quickbreads, chocolate ganache, sugar confections and artisan breads.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

CUL2190 Chocolates and Confections

Description: This course will provide students hands-on experience in the production of exquisite chocolates and sugar confections. From moulded and hand dipped bon bons, to nougat, soft caramels and marshmallows, the full gamut will be explored. Students will also have the opportunity to work with specialized equipment such as tempering machines and enrobers.
Hours: 70
Credits: 5
Pre-Requisites:
CoRequisites:

HOSP2225 Wine and Food Pairing

Description: This introductory wine course will explore the major international grape varieties and wines of the world. Students will experience how grape growing and wine making methods can influence wine style and quality through in class wine tasting using a structured format.
A major focus of this course is the impact that wine and food have on each other. The student will explore and experience this impact by examining basic food and wine pairing concepts along with in-class practical food and wine pairing exercises.
How to make sense of wine labels including special terms and quality control identifiers will also be discussed.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

Electives: General Education
Student must complete a minimum of 42 Hours
Level 4
CUL2200 Capstone Project (Baking & Pastry Arts)

Description: Students will apply their creativity and cumulative learning in the development of their own pop up pastry shop. From conceptual design, formula development, marketing plan, through to execution, all aspects of launching a patisserie will be explored.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

CUL2210 Modern Patisserie Trends and Techniques

Description: This course will explore advanced techniques and trends in the ever evolving world of high end pastry shops. Students will produce various modern entremets, petits fours, tarts and petits gateaux. Contemporary plated desserts will also be examined.
Hours: 140
Credits: 7
Pre-Requisites:
CoRequisites:

ENTR2025 Small Business Management and Marketing

Description: This entrepreneurship course will provide students with an understanding of the complexity, challenges, commitments, and responsibilities of implementing business start-ups. Students will analyze the main aspects of opening a new business by creating a business plan. Essential small business planning elements will be researched and developed: business opportunities, a feasibility study, as well as a marketing and social media plan. Business financing, law, and risk management will also be examined.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

HOSP2090 Hospitality Leadership

Description: This course introduces the student to the concept and importance of management and leadership in the hospitality industry and the interactions among human resources, technologies, and organization design. Students will examine current issues in hospitality, leadership styles, hospitality law and the human resources function
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

Electives: General Education
Student must complete a minimum of 84 Hours
Optional Co-op Course Details (1484C)
Course Code Course Title and Description
Level 1
COMM1085 College Reading & Writing Skills

Description: This course focuses on the reading, writing and critical thinking skills needed for academic and workplace success. Students will analyse, summarize, and discuss a variety of readings and apply the steps of planning, writing, and revising in response to written prompts. This course prepares students for post-secondary writing tasks, research, and documentation.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

COMP1006 Software Applications I

Description: The student will have an opportunity to become familiar with computer software applications currently used in the hospitality industry. Practical experience using Microsoft Word, Excel, and PowerPoint will be emphasized and an opportunity to discover how this software can increase efficiency in business is presented.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

CON0101 Conestoga 101

Description: This self-directed course focuses on introducing new students to the supports, services, and opportunities available at Conestoga College. By the end of this course, students will understand the academic expectations of the Conestoga learning environment, as well as the supports available to ensure their academic success. Students will also be able to identify on-campus services that support their health and wellness, and explore ways to get actively involved in the Conestoga community through co-curricular learning opportunities.
Hours: 1
Credits:
Pre-Requisites:
CoRequisites:

CUL1470 Baking and Pastry Arts Theory I

Description: This course is designed to give the student a foundation of theoretical knowledge of baking and pastry techniques, methodologies, principles, relevant mathematical applications related to: organization, yeast goods, basic cookie preparations, quick breads, pies, choux paste, sweet paste.
Hours: 56
Credits: 3
Pre-Requisites:
CoRequisites:

CUL1480 Baking and Pastry Arts Skills I

Description: This course covers the fundamentals of baking and pastry skills through a series of demonstrations and practical laboratories. Students will produce a variety of fermented and pastry goods related to the theoretical component, building the necessary essential skills, knowledge and the disciplines necessary to compete in today's industry.
Hours: 168
Credits: 8
Pre-Requisites:
CoRequisites:

MATH1575 Mathematics for Hospitality

Description: In this general hospitality mathematics course students will learn and practice concepts relating to yield and price factors, menu pricing, break even points, P&L statements, compound interest and equivalent values
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

OHS1390 Hospitality Certifications: SmartServe & Food Handlers

Description: Students will complete industry certifications for alcohol service (Smart Serve) and food handling (TRAINCAN).
Hours: 7
Credits: 1
Pre-Requisites:
CoRequisites:

Level 2
CEPR1020 Co-op and Career Preparation

Description: This series of modules will prepare students for job searching for their co-op work terms and for their future careers. Students will familiarize themselves with the co-operative education policies and procedures and will learn the expectations, rules, and regulations that apply in the workplace regarding social, organizational, ethical, and safety issues while developing an awareness of self-reflective practices. Students will reflect on their skills, attitudes, and expectations and examine available opportunities in the workplace. Successful completion of this course is a requirement for co-op eligibility.
Hours: 14
Credits: 1
Pre-Requisites:
CoRequisites:

CUL1010 Nutrition and Healthy Lifestyle

Description: This course is designed to make students aware of preventative strategies to contribute to overall wellness, make healthy food choices and maintain a balance between eating habits and physical activity. Students will interpret the concept of healthy eating through a study of basic nutrition principles and an understanding of the key nutrients, their source and functions. A discussion of current food trends, life cycle diet requirements and related health issues; modified diets is integrated into the course. The course will also emphasize the importance of food service operations addressing special diets.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

CUL1500 Baking and Pastry Arts Theory II

Description: Building upon topics in theory I the student will receive advanced theoretical knowledge of baking and pastry techniques, methodologies, principles, relevant mathematical applications, related to cake production, masking and decoration, cookies, chocolate tempering, dessert plating, rye breads and basic sours and sponges, petit fours, bars and squares., custards and creams
Hours: 56
Credits: 3
Pre-Requisites:
CoRequisites:

CUL1510 Baking and Pastry Arts Skills II

Description: This course is designed to introduce the student to the advanced fundamentals of baking and pastry skills. Students will produce a variety of fermented and pastry goods as taught in the theoretical component. This course will touch on all the pastes and dough's utilized in the industry, sweet paste, pate brisee, quiche, puff, brioche, strudel, phyllo.
Hours: 140
Credits: 7
Pre-Requisites:
CoRequisites:

CUL1520 Dessert Menu Management

Description: This course will give the student the opportunity to learn the necessary skills needed to plan a dessert menu. Offering insights to the history of the subject to a study of today's trends. Using mathematical equations, teamwork skills, and research, students will be required to produce a professional quality dessert menu to include suitable wine pairings, suited to a specified food outlet.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

CUL1530 Baking Production

Description: This course will introduce students to basic concepts related to entrepreneurship. Students gain detailed knowledge and practical skills in basic bakery administration, ingredient and material selection; purchasing, receiving, storage, and issuing; stock control; security and rotation; ingredients and materials. Through study and practical sessions students learn to design, structure and plan a bakery, to control the cost of products, eliminate waste, take stock and inventory, cost inventory, standardize formulas, develop formulas for new products, specific gravity conversions and inspect incoming goods.
Hours: 70
Credits: 5
Pre-Requisites:
CoRequisites:

MGMT1050 Kitchen Management I

Description: Upon completion of this course, the student will understand and be able to apply purchasing, storage, and cost control techniques to a food service operation. Essential cost control calculations and topics such as menu pricing, cost of food sold, menu analysis, yield factors, and a short section on financial statements are included.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

Level 3
COOP1600 Co-op Work Term (Baking & Pastry Arts)

Description: This course will provide the student with work experience in either a hospitality industry or Pastry kitchen or Bakery. Check lists and assignments will integrate College learning with the industry experience. The work experience will be approved and evaluated by the College. This course is important to the student's general education as it increases his/her understanding of employer expectations with regard to academic, practical and attitudinal skills. These three skill areas will be developed during the work term while the student performs the responsibilities as defined in the job description in accordance with course and program outcomes. Student development will be evaluated during and at the conclusion of the work experience.
Hours: 420
Credits: 14
Pre-Requisites:
CoRequisites:

Level 4
CUL2160 Advanced Cake Decorating

Description: Building on basic cake preparation and decorating skills acquired in level II, students will explore the fine art of gum paste, fondant, royal icing, as well as the structural principles of building stunning tiered cakes.
Hours: 70
Credits: 5
Pre-Requisites:
CoRequisites:

CUL2170 The Modern Cafe

Description: This interactive practical lab will give students all of the skills required to open their own café. Artisan breads, advanced laminated breakfast pastries, preserves and pickling, are just some of the concepts that will be presented. The student will also be given the opportunity to round out their skillset with some fundamental culinary techniques.
Hours: 140
Credits: 7
Pre-Requisites:
CoRequisites:

CUL2180 Principles of Formula Development

Description: When it comes to formulas, balance is everything. This theory based course will provide students with the knowledge to develop their own formulas for cakes, quickbreads, chocolate ganache, sugar confections and artisan breads.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

CUL2190 Chocolates and Confections

Description: This course will provide students hands-on experience in the production of exquisite chocolates and sugar confections. From moulded and hand dipped bon bons, to nougat, soft caramels and marshmallows, the full gamut will be explored. Students will also have the opportunity to work with specialized equipment such as tempering machines and enrobers.
Hours: 70
Credits: 5
Pre-Requisites:
CoRequisites:

HOSP2225 Wine and Food Pairing

Description: This introductory wine course will explore the major international grape varieties and wines of the world. Students will experience how grape growing and wine making methods can influence wine style and quality through in class wine tasting using a structured format.
A major focus of this course is the impact that wine and food have on each other. The student will explore and experience this impact by examining basic food and wine pairing concepts along with in-class practical food and wine pairing exercises.
How to make sense of wine labels including special terms and quality control identifiers will also be discussed.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

Electives: General Education
Student must complete a minimum of 42 Hours
Level 5
CUL2200 Capstone Project (Baking & Pastry Arts)

Description: Students will apply their creativity and cumulative learning in the development of their own pop up pastry shop. From conceptual design, formula development, marketing plan, through to execution, all aspects of launching a patisserie will be explored.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

CUL2210 Modern Patisserie Trends and Techniques

Description: This course will explore advanced techniques and trends in the ever evolving world of high end pastry shops. Students will produce various modern entremets, petits fours, tarts and petits gateaux. Contemporary plated desserts will also be examined.
Hours: 140
Credits: 7
Pre-Requisites:
CoRequisites:

ENTR2025 Small Business Management and Marketing

Description: This entrepreneurship course will provide students with an understanding of the complexity, challenges, commitments, and responsibilities of implementing business start-ups. Students will analyze the main aspects of opening a new business by creating a business plan. Essential small business planning elements will be researched and developed: business opportunities, a feasibility study, as well as a marketing and social media plan. Business financing, law, and risk management will also be examined.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

HOSP2090 Hospitality Leadership

Description: This course introduces the student to the concept and importance of management and leadership in the hospitality industry and the interactions among human resources, technologies, and organization design. Students will examine current issues in hospitality, leadership styles, hospitality law and the human resources function
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

Electives: General Education
Student must complete a minimum of 84 Hours

Program Outcomes

Program Advisory Committees

The College appoints Program Advisory Committee members for diploma, degree, certificate and apprenticeship programs. Committees are composed of employers, practitioners and recent program graduates. College representatives (students, faculty, and administrators) are resource persons. Each committee advises the Board on the development of new programs, the monitoring of existing programs and community acceptance of programs. For a list of the current members, please visit our Program Advisory Committees.

Apply Now

Domestic students should apply online at www.ontariocolleges.ca or by phone at 1-888-892-2228.

ONTARIOCOLLEGES.CA
60 Corporate Court
Guelph, Ontario
Canada N1G 5J3

Detailed steps on the application process may help you to apply.

International students should apply online using the Ontario Colleges.ca International applicant portal.. Please note that not all programs are open to international students; check the list of open programs on our International Student Programs web page before applying.
For additional program information, call the Information Centre at 519-748-5220 ext 3656.

Disclaimer

The College reserves the right to alter information including requirements and fees and to cancel at any time a program, course, or program major or option; to change the location and/or term in which a program or course is offered; to change the program curriculum as necessary to meet current competencies in the job market or for budgetary reasons; or to withdraw an offer of admission both prior to and after its acceptance by an applicant or student because of insufficient applications or registrations, over-acceptance of offers of admission, budgetary constraints, or for other such reasons. In the event the College exercises such a right, the College’s sole liability will be the return of monies paid by the applicant or student to the College.

Students actively registered in cohort delivered programs who take longer than the designed program length of time to complete their studies are accountable for completing any new or additional courses that may result due to changes in the program of study. Unless otherwise stated, students registered in non-cohort delivered programs must complete the program of study within seven years of being admitted to the program.

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