COURSE CURRICULUM

The Professional Baking and Pastry Certificate program includes a comprehensive set of courses designed to build strong foundational and advanced skills in baking and pastry arts. In Term 1, students begin with core baking techniques in courses such as Breads 1, Quick Breads and Viennoiserie, Cookies, and Pastry 1, gaining hands-on experience with doughs, laminated pastries, and cookie production. They also study Baking Essentials 1, which introduces fundamental theory, food safety, and ingredient functions. Communication and computer skills are developed through courses like Communication and Professional Baking Computer Applications, supporting students in workplace readiness. Mandatory certifications in WHMIS, Certified Food Handler Training, Emergency First Aid, and Fire Safety are also completed during this term. In Term 2, students advance their skills with courses such as Cakes, Breads 2, Pastry 2, and Plated Desserts, where they refine techniques in decorative cakes, enriched breads, tarts, and restaurant-style desserts. Baking Essentials 2 builds on theoretical knowledge, while the Professional Skills for Baker course focuses on employability and professionalism in a bakery environment. The Retail Bakery Simulation provides a practical, business-oriented experience mimicking a real-world bakery operation. Students also complete the Cooperative Education Preparation module to get ready for field experience. In Term 3, students apply their skills during a Cooperative Education Work Placement, gaining valuable on-the-job experience in a commercial bakery setting. This placement offers exposure to industry standards and workplace expectations, rounding out their education with real-world practice. By the end of the program, students will have developed a broad range of baking and pastry competencies, along with essential workplace and professional communication skills, preparing them for employment in bakeries, patisseries, restaurants, or other food service environments.