COURSE CURRICULUM

Conestoga’s two-year Baking and Pastry Arts Management program offers a comprehensive blend of technical pastry training and essential business education, preparing students for diverse careers in the baking industry. In the first year, students build a strong foundation through courses such as Baking and Pastry Essentials I and II, Baking and Pastry Techniques, and Baking Production, supported by applied math, nutrition, and hospitality certifications like Smart Serve and Food Handlers. These core skills are developed further in the second year with advanced topics in cake decorating, café production, and chocolate and confectionery work. Students explore Principles of Formula Development, gaining insight into the science of baking, while Modern Patisserie Trends introduces cutting-edge techniques and contemporary dessert presentations. Courses in Bakery Operations Management and Small Business Management prepare students to manage or launch their own culinary businesses by providing knowledge in marketing, leadership, and cost control. A Capstone Project allows students to showcase their creativity and technical expertise in a real-world application. The program is taught in state-of-the-art baking labs where students receive hands-on instruction in artisan breads, plated desserts, laminated doughs, viennoiseries, tarts, ice creams, sorbets, and sugar confections. General education electives throughout the program support critical thinking and communication skills. With a curriculum that balances artistry and business acumen, graduates leave the program with a diverse portfolio, leadership skills, and the confidence to thrive in bakeries, patisseries, cafés, and entrepreneurial ventures.