Baking and Pastry Arts

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Courses - September 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 Essentials I
CUL1470

Description:

This course is designed to give the student strong foundation with theoretical knowledge of baking and pastry fundamental techniques, methodologies, principles, relevant mathematical applications related to: professionalism, organization, yeast goods, basic cookie preparations, quick breads, pies, choux paste, sweet paste and traditional cakes.

  • Hours: 56
  • Credits: 4
  • Pre-Requisites:
  • CoRequisites:

Baking and Pastry Techniques I
CUL1480

Description:

This course covers the fundamentals of baking and pastry skills through demonstrations, experiments and practical laboratories.You will produce a variety of fermented baked goods and pastries related to the weekly theoretical component which requires physical strength, endurance as well as basic time management skills applied through multi tasking.Building these necessary essential skills, knowledge and disciplines are vital to compete in today's baking industry.

  • Hours: 168
  • Credits: 8
  • Pre-Requisites:
  • CoRequisites:

Baking and Pastry Calculations
MATH1575

Description:

In this baking industry specific mathematics course, students will learn and practice concepts relating to ingredient and food unit conversions, bakers' percentage, recipe yield, food cost, menu pricing, break even points, kitchen ratios, and scale factors.

  • 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 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:

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 explored in Baking and Pastry Essentials 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 crystallisation, dessert plating, breads, sponges, petit fours, custards and creams, as well as laminated doughs.

  • Hours: 56
  • Credits: 4
  • Pre-Requisites: CUL1470
  • CoRequisites:

Baking and Pastry Techniques 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 doughs and pastry goods as taught in the theoretical component, which requires physical strength, endurance as well as advanced time management skills applied through organized multi tasking. This course will touch on all the pastes and doughs utilized in the baking industry; sweet paste, pate brisee, quiche, yeasted doughs, choux paste as well as laminated doughs.

  • 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:

Bakery Operations Management
MGMT1365

Description:

Upon completion of this course, students will be able to apply purchasing, storage, staff scheduling and cost control techniques to baking industry operations. This course will also explore topics such as menu pricing, food cost, labour cost, budgeting and income statements.

  • Hours: 28
  • Credits: 2
  • Pre-Requisites: MATH1575
  • 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 to improve quality of products.
  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 to ensure consistency of products.
  7. Practice skills used in the daily operation of a bakery, including cost controls, food cost, percentages, labour cost and inventory controls.
  8. Apply basic entrepreneurial strategies when considering new business opportunities within the hospitality and tourism industry.
  9. Utilize environmentally sustainable practices.