COURSE CURRICULUM

The Certificate in Baking & Pastry Arts at LaSalle College Vancouver is a comprehensive 30-credit program completed over two academic quarters, offering students a balanced mix of practical skills and theoretical knowledge essential for a successful career in the baking and pastry industry. In the first quarter, students begin with "Foundations of Baking Techniques, Theory and Trade Calculations," where they acquire core baking methods and learn to apply essential calculations used in the trade. This is complemented by "Sustainability and Dimensions of the Hospitality Industry," which introduces students to the broader context of sustainability practices and the structure of the hospitality sector. Additionally, "Employee Health and Workplace Safety" equips students with important knowledge on maintaining safe and healthy kitchen environments, emphasizing best practices and industry regulations. In the second quarter, the focus shifts to "Foundations of Pastry Techniques and Theory," advancing students’ expertise in more delicate and creative aspects of pastry arts. "Nutrition" is also covered, providing insight into dietary considerations and balanced menu planning. The final course, "Sustainable Purchasing and Cost Controlling," teaches students how to manage food costs efficiently while adopting responsible sourcing practices. Together, these courses ensure graduates possess not only the technical know-how in baking and pastry but also a solid understanding of health, safety, sustainability, and cost-efficiency—skills that are critical in today’s culinary landscape. This well-rounded curriculum prepares students to enter the workforce with practical experience and a deep appreciation of the operational and business challenges in food service environments.