COURSE CURRICULUM

The Baking and Pastry Arts Certificate program is structured into multiple terms, including Term 1 and Term 3 as listed. Term 1 includes foundational courses such as Occupational Skills, Quick Breads, Pastries, Cakes, Yeast Goods, Beverage Pairing, and both practical and theoretical exams, along with a Co-op term for hands-on industry experience. Term 3 advances to more specialized courses like Pastries 2, Cakes and Tortes, Viennoiserie, Celebration Cakes, Artisan Breads, and includes additional practical and theoretical exams. The program’s hands-on learning and co-op experience ensure students are well-prepared for professional baking and pastry careers.