Program Description This two-year Ontario College Diploma program prepares students for entry into a broad range of careers in the baking and pastry industry with confidence and practical experience. Aspiring bakers and patissiers obtain world-class experience working side-by-side with internationally-trained industry professionals developing a balance of contemporary and traditional techniques as well as healthy alternatives in the baking and pastry field while also focusing on the core skills necessary for success in this evolving industry.
Students spend the majority of their time gaining hands-on experience in the College`s modern lab facilities working with current industry equipment and technologies with high regards to sanitation and safety. Beginning with baking and cake decorating, students develop a solid hands-on foundation for the baking industry. Students also gain entrepreneurial experience relating to business planning, sales and cost forecasting, labour distribution, marketing and capital costs with respect to the daily operation of a professional bakery.
Students unleash creativity in a wide range of specialized baking/patissier skills through the manufacture of blown, pulled and cast sugar pieces, chocolate specialties, specialty and wedding cakes, artisan breads, plated desserts, gum paste, almond paste figurines and specialty products, with an emphasis on nutrition.
Throughout this program, students participate in industry-based field placements perfecting skills and knowledge with real-world experience, preparing them for the demands of industry. Additionally, interested students may have the option to travel to an international location for instruction and practice, further developing their skills and knowledge in the fine art of baking and pastry.
Graduates may find employment in wholesale production facilities, commercial bakeries, artisan bakeries, in-store bakeries, patisseries, restaurants, hotels, resorts and catering companies. Entrepreneurial skills learned throughout th
