COURSE CURRICULUM

The Diploma in Baking & Pastry Arts at LaSalle College Vancouver is a 60-credit program delivered over four intensive quarters, combining foundational baking knowledge with advanced techniques and real-world experience. In Quarter 1, students begin with core skills in foundations of baking techniques, theory and trade calculations, learning essential baking methods and the math behind recipes and scaling. They also explore the broader industry context through sustainability and dimensions of the hospitality industry and focus on safe practices with employee health and workplace safety. Quarter 2 builds on this with foundations of pastry techniques and theory, introducing students to classic desserts and pastry preparations. This is complemented by nutrition, ensuring students understand health-conscious ingredient choices, and sustainable purchasing and cost controlling, where they learn the economics of managing ingredients and production costs. In Quarter 3, students advance to advanced cakes, pastry and retail production and advanced breads and baking production, gaining hands-on experience in high-level techniques and scaling for retail environments. They also study menu development and design, learning how to create appealing and practical offerings for customers. The final quarter focuses on refinement and industry readiness, with advanced practical presentation and plating techniques, training students to master visual and technical excellence. They also take food and beverage operations to understand service coordination, and complete a real-world practicum, applying their knowledge in a professional environment. This structured, immersive program ensures graduates are well-equipped to thrive in bakeries, restaurants, or entrepreneurial ventures.