COURSE CURRICULUM

Humber’s Baking and Pastry Arts Management diploma spans four semesters, blending practical baking skills with business and management training. In Semester 1, students build foundational knowledge through courses like Baking Ingredients and Practical Applications (BAKE 100), Bread Making 1 (BAKE 101), Cookies and Cake Production (BAKE 102), and Pastry Pies and Tarts (BAKE 152), while also studying food safety (HRT 121) and college-level writing (WRIT 100). Semester 2 expands into operational and managerial areas with Cafe Kitchen Techniques (BAKE 103), Dessert Kitchen Management (BAKE 151), and Bake Shop Profits (BAKE 153), alongside Bread Making 2 (BAKE 201), a general education course (GNED 101), and an elective. In Semester 3, students explore advanced production and design through Decoration and Design Level 1 (BAKE 154), Specialty Cakes and Pastries (BAKE 202), and Quantity Production (BAKE 255). They also develop skills in product/menu development (BAKE 200), business and career planning (MGMT 100), workplace writing (WRIT 200), and another GNED elective. The final semester focuses on professional readiness, featuring Confectionery Techniques (BAKE 251), Bakery Management and Entrepreneurship (BAKE 253), and advanced decorating in Decoration and Design Level 2 (BAKE 254). The program culminates with a work-integrated Field Experience (WORK 268), giving students valuable real-world industry exposure.