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View our Virtual tourCourses - September 2023
Level 1
Course details
College Reading & Writing Skills
COMM1085
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Software Applications I
COMP1006
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Conestoga 101
CON0101
- Hours: 1
- Credits: 0
- Pre-Requisites:
- CoRequisites:
Baking and Pastry Arts Theory I
CUL1470
- Hours: 56
- Credits: 4
- Pre-Requisites:
- CoRequisites:
Baking and Pastry Arts Skills I
CUL1480
- Hours: 168
- Credits: 8
- Pre-Requisites:
- CoRequisites:
Mathematics for Hospitality
MATH1575
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Hospitality Certifications: SmartServe & Food Handlers
OHS1390
- Hours: 7
- Credits: 1
- Pre-Requisites:
- CoRequisites:
Level 2
Course details
Career Success
CDEV1830
This dynamic career course offers a comprehensive exploration of essential skills and strategies required for career success. Students will learn to navigate the labour market effectively, conducting research to identify employment opportunities and potential employers that align with their career goals. They will also attain skills in writing professional self marketing documents, tailored to specific job opportunities. With a focus on interview preparation, students will participate in students will participate in a range of simulated scenarios, learning to respond confidently and competently to various interview questions, enhancing their employability and interview performance. By the end of the course, students will emerge equipped with the skills and strategies needed to thrive in today's competitive job market.
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Nutrition and Healthy Lifestyle
CUL1010
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Baking and Pastry Arts Theory II
CUL1500
- Hours: 56
- Credits: 4
- Pre-Requisites: CUL1470
- CoRequisites:
Baking and Pastry Arts Skills II
CUL1510
- Hours: 140
- Credits: 7
- Pre-Requisites: CUL1480
- CoRequisites:
Dessert Menu Management
CUL1520
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Baking Production
CUL1530
This course will introduce students to basic concepts related to baking and pastry volume production to be displayed and sold at the college cafe. Students gain detailed knowledge and practical skills in basic bakery administration, ingredient and material selection; purchasing, receiving, storage and issuing; stock control and security.Through study and practical application students learn to structure and plan a bakery operation to control the cost of products, eliminate waste, take stock and inventory, cost inventory and use standardized formulas. This course requires physical strength, endurance as well as advanced time management skills applied through solid multi tasking.
- Hours: 70
- Credits: 5
- Pre-Requisites: CUL1480
- CoRequisites:
Kitchen Management I
MGMT1050
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Level 3
Course details
Advanced Cake Decorating
CUL2160
- Hours: 70
- Credits: 5
- Pre-Requisites:
- CoRequisites:
The Modern Cafe
CUL2170
- Hours: 140
- Credits: 7
- Pre-Requisites:
- CoRequisites:
Principles of Formula Development
CUL2180
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Chocolates and Confections
CUL2190
- Hours: 70
- Credits: 5
- Pre-Requisites: CUL1510
- CoRequisites:
Wine and Food Pairing
HOSP2225
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Student must pass 1 Course(s), selected in the Student Portal from available course options
Level 4
Course details
Capstone Project (Baking & Pastry Arts)
CUL2200
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Modern Patisserie Trends and Techniques
CUL2210
- Hours: 140
- Credits: 7
- Pre-Requisites:
- CoRequisites:
Small Business Management and Marketing
ENTR2025
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Hospitality Leadership
HOSP2090
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Student must pass 2 Course(s), selected in the Student Portal from available course options
Level 1
Course details
College Reading & Writing Skills
COMM1085
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Software Applications I
COMP1006
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Conestoga 101
CON0101
- Hours: 1
- Credits: 0
- Pre-Requisites:
- CoRequisites:
Baking and Pastry Arts Theory I
CUL1470
- Hours: 56
- Credits: 4
- Pre-Requisites:
- CoRequisites:
Baking and Pastry Arts Skills I
CUL1480
- Hours: 168
- Credits: 8
- Pre-Requisites:
- CoRequisites:
Mathematics for Hospitality
MATH1575
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Hospitality Certifications: SmartServe & Food Handlers
OHS1390
- Hours: 7
- Credits: 1
- Pre-Requisites:
- CoRequisites:
Level 2
Course details
Co-op and Career Preparation
CEPR1020
- Hours: 14
- Credits: 1
- Pre-Requisites:
- CoRequisites:
Nutrition and Healthy Lifestyle
CUL1010
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Baking and Pastry Arts Theory II
CUL1500
- Hours: 56
- Credits: 4
- Pre-Requisites: CUL1470
- CoRequisites:
Baking and Pastry Arts Skills II
CUL1510
- Hours: 140
- Credits: 7
- Pre-Requisites: CUL1480
- CoRequisites:
Dessert Menu Management
CUL1520
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Baking Production
CUL1530
This course will introduce students to basic concepts related to baking and pastry volume production to be displayed and sold at the college cafe. Students gain detailed knowledge and practical skills in basic bakery administration, ingredient and material selection; purchasing, receiving, storage and issuing; stock control and security.Through study and practical application students learn to structure and plan a bakery operation to control the cost of products, eliminate waste, take stock and inventory, cost inventory and use standardized formulas. This course requires physical strength, endurance as well as advanced time management skills applied through solid multi tasking.
- Hours: 70
- Credits: 5
- Pre-Requisites: CUL1480
- CoRequisites:
Kitchen Management I
MGMT1050
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Level 3
Course details
Co-op Work Term (Baking & Pastry Arts)
COOP1600
- Hours: 420
- Credits: 14
- Pre-Requisites:
- CoRequisites:
Level 4
Course details
Advanced Cake Decorating
CUL2160
- Hours: 70
- Credits: 5
- Pre-Requisites:
- CoRequisites:
The Modern Cafe
CUL2170
- Hours: 140
- Credits: 7
- Pre-Requisites:
- CoRequisites:
Principles of Formula Development
CUL2180
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Chocolates and Confections
CUL2190
- Hours: 70
- Credits: 5
- Pre-Requisites: CUL1510
- CoRequisites:
Wine and Food Pairing
HOSP2225
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Student must pass 1 Course(s), selected in the Student Portal from available course options
Level 5
Course details
Capstone Project (Baking & Pastry Arts)
CUL2200
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Modern Patisserie Trends and Techniques
CUL2210
- Hours: 140
- Credits: 7
- Pre-Requisites:
- CoRequisites:
Small Business Management and Marketing
ENTR2025
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Hospitality Leadership
HOSP2090
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Student must pass 2 Course(s), selected in the Student Portal from available course options
Program outcomes
- Plan, prepare and present a variety of bakery, pastry and confectionery products to meet the diverse needs of a range of food service environments
- Research and design a variety of bakery, pastry and confectionery related products that meet the needs of a range of food service environments
- Apply fundamental nutritional principles, including formula modifications to all aspects of baking production, with an awareness of potential allergens and dietary requirements
- Apply effective kitchen management skills in order to responsibly use resources in a baking and pastry operation
- Identify effective business practices, including marketing and cost control in the management of a pastry and baking operation
- Develop and use strategies to enhance practical skills, knowledge, leadership and management practices
- Perform work professionally, independently and collaboratively in a baking, pastry and/or confectionery environment
- Perform equipment maintenance, sanitation and food safety practices to provide for a healthy, safe and well maintained work environment
- Identify and apply discipline specific practices that contribute to the local and global community through social responsibility, economic commitment and environmental stewardship.