Diploma in Baking and Pastry Arts Management

George Brown College - St. James Campus

Canada,Ontario

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24 Months

Duration

CAD 20,750/year

Tuition Fee

CAD 110 FREE

Application Fee

May 2025

Apply Date

Canada, Ontario

Type: College

Location Type: Urban

Founded: 1967

Total Students: 32,117 +

Int. Students: 4,900 +

Campus Detail

Main Campus Address

200 King St E, Toronto, ON M5A 3W8, Canada

Diploma in Baking and Pastry Arts Management

Program Overview

Get ready to launch an exciting career with the two-year Baking and Pastry Arts Management (H113) diploma program. Under the guidance of top baking professionals, you will develop core skills in a wide range of specialized areas, including:

  • chocolate and confections
  • specialty cakes
  • modern bakery café
  • tarts and pastries
  • plated desserts
  • artisan bread and breakfast pastries
  • petits fours, laminated dough and viennoiseries
  • artisan sugar confections

Instruction in industry standards and practices regarding sanitation and production management is also included.

These skills will set you up for success in high-end bakery and pastry arts. Your classroom work will include case studies designed to develop and perfect your baking skills. You will also complete an industry work-integrated learning experience you can add to your resumé.

On the business side, you will learn the key skills that are necessary to run a successful baking operation, including business planning, leadership and motivation, sales and marketing, and product packaging, showcasing and distribution methods.

Program Learning Outcomes
The graduate has reliably demonstrated the ability to:

  • Research and design a variety of bakery, pastry and confectionary-related products that meet the needs of a range of food service environments.
  • Produce and present a variety of bakery, pastry and confectionary-related products that meet the needs of a range of food service environments.
  • Apply fundamental nutritional principles, including recipe 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.
  • Identify human resource management practices as they relate to the hospitality industry.
  • Develop ongoing personal strategies and plans to enhance hospitality leadership in a baking and pastry arts environment.

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English Requirement: IELTS TOEFL PTE DUOLINGO 

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