Introduction
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.
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
