Baking and Pastry Art at Algonquin College

Explore professional techniques to inspire and refine your baking artistry.

Using a combination of applied learning and theory, this one-year Baking and Pastry Arts Ontario College Certificate program gives you a strong foundation in baking and pastry arts. Gain hands-on experience in baking, cake decorating and shop management in our industry-standard baking and pastry labs - learning from professional chefs.

As a student, you get to show your creative side in the labs. You learn essential techniques such as mixing dough, weighing ingredients, preparing batters and icings, and cake decorating. To expand your job options, you learn skills related to the daily operation of a bakery, such as inventory control and food cost percentages.

You also have the exciting opportunity to experience food and culture abroad in Italy, if you choose to participate in the annual culinary trip.

At the end of the program, you apply your skills and knowledge in the real world with a 40-hour field industry placement. You also participate in a variety of events and baking competitions within the community so that upon graduation, you have career-ready skills and relevant industry contacts.

You may find jobs as a baker or pastry chef in commercial or in-store bakeries, restaurants, catering companies or hotels. You also have the option to open your own bakery or patisserie.

SUCCESS FACTORS

This program is well-suited for students who:

• Enjoy a hands-on approach to learning about the baking industry.
• Have a creative flair.
• Enjoy working with others as part of a team.

Careers

Graduates may qualify for employment as bakers, pastry chefs or research assistants in food manufacturing. Employment settings may include commercial bakeries, catering companies, in-store bakeries, restaurants, hotels and resorts. Some graduates pursue self-employment opportunities.

Learning Outcomes

The graduate has reliably demonstrated the ability to:

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.
8. Identify and apply discipline-specific practices that contribute to the local and global community through social responsibility, economic commitment and environmental stewardship.

Program Eligibility

• English, Grade 12 (ENG4C or equivalent).

• Applicants with international transcripts must provide proof of the subject specific requirements noted above and may be required to provide proof of language proficiency. Domestic applicants with international transcripts must be evaluated through the International Credential Assessment Service of Canada (ICAS) or World Education Services (WES).
• IELTS-International English Language Testing Service (Academic)
  Overall band of 6.0 with a minimum of 5.5 in each band; OR TOEFL-Internet-based (iBT)-overall 80, with a minimum of 20 in each component: Reading 20; Listening 20; Speaking 20; Writing 20.