Baking and Pastry Arts

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Courses - January 2024

Level 1

Course details

College Reading & Writing Skills
COMM1085

Description: This course introduces students to the reading, writing, and critical thinking skills needed for academic and workplace success. Students will analyse a variety of texts and apply the steps of planning, writing, and revising to produce writing that meets the expectations of selected audiences and purposes. The course prepares students for college-level writing tasks, research, and documentation by asking them to produce clear, informed, and purposeful documents relevant to both academic and professional contexts.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Software Applications I
COMP1006

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:

Conestoga 101
CON0101

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: 0
  • Pre-Requisites:
  • CoRequisites:

Baking and Pastry Arts Theory I
CUL1470

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: 4
  • Pre-Requisites:
  • CoRequisites:

Baking and Pastry Arts Skills I
CUL1480

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:

Mathematics for Hospitality
MATH1575

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:

Hospitality Certifications: SmartServe & Food Handlers
OHS1390

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

Level 2

Course details

Career Success
CDEV1830

Description:

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 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

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:

Baking and Pastry Arts Theory II
CUL1500

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: 4
  • Pre-Requisites: CUL1470
  • CoRequisites:

Baking and Pastry Arts Skills II
CUL1510

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: CUL1480
  • CoRequisites:

Dessert Menu Management
CUL1520

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:

Baking Production
CUL1530

Description:

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

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:

Program outcomes

  1. Identify the workings and the effects of ingredients on one another and predict how the end product will be affected.
  2. Perform problem solving and troubleshoot recipes.
  3. Perform basic techniques involved in the daily production of a bakery or pastry shop.
  4. Recognize and produce both classical and modern baked goods.
  5. Apply food safety principles and practices as identified by the local health unit.
  6. Apply basic mathematical principles and recipe conversions, bakery formulations and percentages.
  7. Practice skills used in the daily operation of a bakery, including cost controls, food cost, percentages, labour cost and inventory controls.