Baking and Pastry Arts Management (Optional Co-op)
| Study location | Canada, Ontario, Waterloo |
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| Type | Diploma, College |
| Nominal duration | 2 years, plus 1 Optional Co-op term |
| Study language | English |
| Course code | 1484 |
| Tuition fee | CA$18,292 per year The fee is for the 2022–2023 academic year and includes tuition (CA$13,750), health insurance and ancillary charges. The fees displayed are estimates for two semesters and are subject to change. |
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| Registration fee | CA$400 one-time The registration fee includes the non-refundable application fee (CA$100) and the refundable deposit fee (CA$300). Please REVIEW the EdviseCanada`s fee policy. |
| Entry qualification | High School / Secondary Education (or higher) To be eligible for admission, you must possess a high school diploma including these required courses (or equivalents):
The entry qualification documents are accepted in the following languages: English. |
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| Language requirements | English For direct admission, you must be from an English-speaking country or, you must provide one of the English language proficiency tests below:
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| More information |
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Overview
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
- 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. 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.
Applying to the Co-op Stream
The optional co-op stream includes one co-op work term.
Co-operative Education integrates academic studies with program-related experience in the workplace. This results in better-trained workers who are familiar with their professional expectations and have the skills needed to contribute to an organization right from the start.
The College cannot guarantee co-op employment. All co-op students are required to conduct an independent co-op job search in addition to the supports and services provided by the Department of Co-op Education.
Students will be informed of the application deadline and process to apply to the Co-op Stream. Labour market conditions determine the number of co-op seats in optional co-op programs. Every student who meets academic eligibility requirements may not be admitted to the co-op stream.
To be considered for admission to the co-op stream, students are required to achieve a minimum of 70% session weighted average, with no dropped or failed courses during the term that occurs two terms prior to the co-op work term.
Career 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.