COURSE CURRICULUM

The Baking and Pastry Arts Management diploma program at Fanshawe College offers a comprehensive curriculum over four levels designed to equip students with both practical skills and theoretical knowledge essential for success in the culinary baking industry. In Level 1, students take foundational courses such as Food Preparation, Basic Culinary Knowledge, Bake Practical, Baking and Pastry Arts Theory, Career Preparation, Reason & Writing for Tourism/Hospitality, Math for Hospitality, and Co-operative Education Employment Preparation. Level 2 builds on these foundations with advanced Bake Practical and Baking and Pastry Arts Theory courses, along with Food Service Production, Purchasing and Menu Planning, Introduction to Nutrition, Communication for Tourism and Hospitality, and Cultural Anthropology. Level 3 introduces more specialized skills and business knowledge, including Numbers for Hospitality, Management Techniques, Bread and Yeast Products, Baking Entrepreneurship, Pastry Production, and Cake Craft, alongside a required 3-credit General Education elective. Level 4 focuses on advanced patissier skills with courses in Patissier Practical, Pastry and Confectionery, Patissier Production and Theory, Chocolate and Sugar Artistry, Bakery Concept and Design, Beers, Spirits History and Culture, and The Baker’s Counter entrepreneurship course. Throughout the program, students gain hands-on experience and a deep understanding of both the artistic and business sides of baking and pastry arts, preparing them for diverse career opportunities in bakeries, patisseries, cafes, and hospitality businesses, while also enhancing their readiness for entrepreneurship in the culinary field.