Diploma in Baking and Pastry Arts Management (Online)

General

Program Description

Program Details

  • Program Code: 1873
  • School: School of Hospitality, Tourism and Culinary Arts
  • Credential: Ontario College Diploma
  • Program Type: Post-secondary program
  • Program Length: 2 years/ 4 semesters
  • Start Date: Fall, Winter, Summer
  • Location: Online

Program Overview

Centennial College's Baking and Pastry Arts Management program will build on fundamental baking and pastry arts skills to prepare you for a management role within the baking sector. Whether it's menu design, purchasing, planning, or execution, baking management is an essential skill to convert your passion into business success.

You'll graduate with important industry certifications such as Smart Serve, Safe Food Handlers, and CPR, making you job-ready.

Many graduates from this Baking and Pastry Arts program have secured employment within major hospitality brands in the hotel, resort, and restaurant industries as well as within large-scale commercial baking companies.

It’s Your Shift Training and Awareness Program

The program will include an innovative industry training and awareness certification, It’s Your Shift. The certification will equip you with crucial knowledge and provide current resources focused on sexual harassment prevention and safe practices for intervention as a frontline worker or manager. It will support you, as you enter the hospitality industry, to become a leader for the prevention of sexual harassment and contribute to the evolution of safe and welcoming work environments.

The Ocean Wise Program

The School of Hospitality, Tourism, and Culinary Arts and The Local Cafe and Restaurant use delicious and ocean-friendly Ocean Wise products. Ocean Wise is a conservation and education program that works with chefs, restaurants, and seafood suppliers to help them with sustainable seafood sourcing.

Feast On® Certification

Centennial College's School of Hospitality, Tourism, and Culinary Arts has become the first academic institution to receive Feast On® certification for its sourcing of local food and beverage products used in the academic programs and the School's experiential-learning foodservice operations. The Culinary Tourism Alliance established Feast On as a certification program that recognizes businesses committed to sourcing Ontario-grown and -produced food and drink.

Program Outline

Semester 1 Semester 2
  • BAKE-105 Baking and Pastry Arts Theory I
  • BAKE-111 Baking and Pastry Arts Skills I
  • BAKE-122 Commercial Bakery Operations I
  • COMM-160/161 College Communication 1
  • COOK-101 Principles of Nutrition
  • GNED General Education Elective
  • HOSP-101 Introduction to Computers (Online)
  • HOSP-102 Food Safety, Smart Serve, First Aid
  • HOSP-115 Math for Hospitality
  • BAKE-205 Baking and Pastry Arts Theory II
  • BAKE-211 Baking and Pastry Arts Skills II
  • BAKE-222 Commercial Bakery Operations II
  • COMM-170/171 College Communication 2
  • COOK-201 Purchasing for Commercial Kitchen
  • COOK-210 Kitchen Management I
  • COOK-250 Food and Tourism Elective
  • HOSP-320 Principles of Food, Beverage and Labour Cost Control
Semester 3 Semester 4
  • BAKE-305 Baking and Pastry Menu Planning
  • BAKE-310 Artisan Bread
  • BAKE-315 Chocolate Confections
  • BAKE-320 Cake and Fondant Fundamentals
  • COOK-307 Food Studies Career Preparation
  • COOK-315 Food Entrepreneurship
  • GNED-500 Global Citizenship: From Social Analysis to Social Action
  • HOSP-215 Introduction to Hospitality Accounting

Important Semester Note:
Please note that students starting in Winter (January) participate in Work Integrated Learning in the 3rd Semester (semesters 3 and 4 switched).
Semester 3 courses outlined are completed in the Final Semester.

  • BAKE-444 Work Integrated Learning: Baking and Pastry
  • COOK-410 Kitchen Management II
  • GNED General Education Elective

Important Semester Note:
Please note that students starting in Winter (January) participate in Work Integrated Learning in the 3rd Semester (semesters 3 and 4 switched).
Semester 3 courses outlined are completed in the Final Semester.





Program Vocational Learning Outcomes

Program Vocational Learning Outcomes describe what graduates of the program have demonstrated they can do with the knowledge and skills they have achieved during their studies. The outcomes are closely tied to the needs of the workplace. Through assessment (e.g., assignments and tests), students verify their ability to reliably perform these outcomes before graduating.

  • 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 principals, 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 environment. 
  • 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 on-going personal strategies and plans to enhance hospitality leadership in a baking and pastry environment.

Raspberry heaven

Career Options, Academic Pathways, and Partners

Articulation Agreements

Qualified Baking and Pastry Arts Management graduates may be eligible to participate in pathway programs with partnering institutions. These pathway programs allow you to receive degree credit for learning obtained at Centennial College.

Please note that each partnership has a specific minimum grade requirement in order to qualify to transfer credits, which are assessed by the partner institution.

  • Algoma University, Ontario
  • Davenport University, USA
  • Laurentian University, Ontario
  • SHMS Swiss Hotel Management School
  • Vancouver Island University, British Columbia
  • Wilfrid Laurier University, Ontario

Please visit our website at www.centennialcollege.ca/admissions/applying/education-pathways/outbound-pathways for more information on articulation agreements.

Career Outlook

  • Pastry chef
  • Bakery chef
  • Food entrepreneurship

Admission Requirements

Academic Requirements

  • Ontario Secondary School Diploma (OSSD) or equivalent, or mature student status (19 years or older)
  • English Grade 12 C or U, or equivalent (minimum grade required) or take the Centennial College English Skills Assessment for Admission

Note:
After successfully completing the one-year Baking – Pre-employment program, you may directly enter the third semester of this program and earn a diploma in one additional year.

Additional Requirements

  • English language proficiency
Last updated Jul 2020

About the School

Centennial College is Ontario’s first public college with five campuses in Toronto, Canada. Centennial offers high-quality Canadian Education that is hands-on and employment-focused. Programs at Cente ... Read More

Centennial College is Ontario’s first public college with five campuses in Toronto, Canada. Centennial offers high-quality Canadian Education that is hands-on and employment-focused. Programs at Centennial promote experiential learning with laboratory instruction, co-op education, and industry placements Read less