Baking and Pastry Arts
- Ontario College Certificate
- College Code:
- Business and Hospitality
- Program Code:
- Accelerated Delivery:
- Academic Year:
- 2018 / 2019
About the ProgramThis program is designed to help students start a career as a baker or pastry chef. It will include practical, theoretical and hands-on training in areas of baking, baking equipment usage, baking and pastry fundamentals, food costing, cake decorating, sanitation and safety and pastry management. Under faculty guidance, working individually and as part of a team, students will develop core skills in specialized areas, including: chocolate and confections, wedding and specialty cakes, tarts and pastries, plated desserts, artisan breads and breakfast pastries, petits fours, laminated dough and viennoiseries, ice cream and sorbets.
Program InformationLength: One-year Ontario College Certificate program
Delivery Sequence: Waterloo - September/2018 - Fall | Winter
First-Year Capacity: 24
- Ontario Secondary School Diploma (OSSD), or equivalent, or 19 years of age or older with mature student status (See Mature Student definition for details.)
Note re: Admission Requirements
- Mature students must demonstrate their potential to work at the post-secondary level in one of two ways:
- by successfully completing equivalency testing in English; or
- by completing a program of academic upgrading at a level appropriate to the program of choice.
Admission ProceduresFinal selection is made following an assessment of the admission requirements.
Tuition & Fees
Domestic fees are currently unavailable; please check back at a later time.
Financial AssistanceThe Ontario Student Assistance Program (OSAP) is a needs-based program designed to help Ontario students cover the cost of post-secondary education. Funded by the federal and provincial governments, OSAP is intended to promote equality of opportunity for post-secondary studies through direct financial assistance for educational costs and living expenses. These interest-free loans are intended to supplement your financial resources and those of your family. The majority of students apply for loan assistance via the OSAP website. Students can also print the application booklet through the OSAP website.
For more information, please visit Financial Services/Awards.
Graduate OpportunitiesGraduates can begin rewarding careers in commercial bakeries, hotels, catering companies, grocery stores with in-store bakeries, or small bakeries and pastry shops.
For more details on related occupations, job market information and career opportunities, see the Government of Canada website: http://www.workingincanada.gc.ca
Pathways & Credit TransferConestoga pathways enable students to build on their academic achievements in order to earn a degree or additional credential. Pathways are formed through agreements between Conestoga programs or partner institutions.
Often applicants have earned credits from another college or university that may allow a student to be granted advanced standing or exemption. Learn more about credit transfer opportunities at Conestoga.
Prior Learning Assessment and Recognition (PLAR)Conestoga recognizes prior learning of skills, knowledge or competencies that have been acquired through employment, formal and informal education, non-formal learning or other life experiences. Prior learning must be measurable at the required academic level and meet Conestoga standards of achievement for current courses. Challenge exams and portfolio development are the primary methods of assessment. Other methods of assessment may be available depending upon the nature of the course objectives. Successful completion of the assessment results in an official course credit that will be recorded on the student's Conestoga transcript. PLAR cannot be used by registered Conestoga students for the clearance of academic deficiencies, to improve grades or to obtain admission into a program.
Learn more about PLAR.
|Course Code||Course Title and Description|
|COMM1085||College Reading & Writing Skills
Description: This course focuses on the reading, writing and critical thinking skills needed for academic and workplace success. Students will analyse, summarize, and discuss a variety of readings and apply the steps of planning, writing, and revising in response to written prompts. This course prepares students for post-secondary writing tasks, research, and documentation.
|COMP1006||Software Applications I
Description: The student will have an opportunity to become familiar with computer software applications currently used in the hospitality industry. Practical experience using Microsoft Word, Excel, and PowerPoint will be emphasized and an opportunity to discover how this software can increase efficiency in business is presented.
|CUL1470||Baking and Pastry Arts Theory I
Description: This course is designed to give the student a foundation of theoretical knowledge of baking and pastry techniques, methodologies, principles, relevant mathematical applications related to: organization, yeast goods, basic cookie preparations, quick breads, pies, choux paste, sweet paste.
|CUL1480||Baking and Pastry Arts Skills I
Description: This course covers the fundamentals of baking and pastry skills through a series of demonstrations and practical laboratories. Students will produce a variety of fermented and pastry goods related to the theoretical component, building the necessary essential skills, knowledge and the disciplines necessary to compete in today's industry.
|HOSP1040||Sanitation and Safety
Description: In the food service industry, food safety is everyone's job. The necessity and importance of safe food handling practices and maintenance of all areas of a food service establishment is emphasized in this course. Topics will include Ontario Food Premises Regulations, cause and prevention of food-borne illness, temperature control, cleaning and sanitizing, and management responsibilities.
|MATH1575||Mathematics for Hospitality
Description: In this general hospitality mathematics course students will learn and practice concepts relating to yield and price factors, menu pricing, break even points, P&L statements, compound interest and equivalent values
Description: This course prepares students to identify, research, and plan their careers.
|CUL1010||Nutrition and Healthy Lifestyle
Description: This course is designed to make students aware of preventative strategies to contribute to overall wellness, make healthy food choices and maintain a balance between eating habits and physical activity. Students will interpret the concept of healthy eating through a study of basic nutrition principles and an understanding of the key nutrients, their source and functions. A discussion of current food trends, life cycle diet requirements and related health issues; modified diets is integrated into the course. The course will also emphasize the importance of food service operations addressing special diets.
|CUL1500||Baking and Pastry Arts Theory II
Description: Building upon topics in theory I the student will receive advanced theoretical knowledge of baking and pastry techniques, methodologies, principles, relevant mathematical applications, related to cake production, masking and decoration, cookies, chocolate tempering, dessert plating, rye breads and basic sours and sponges, petit fours, bars and squares., custards and creams
|CUL1510||Baking and Pastry Arts Skills II
Description: This course is designed to introduce the student to the advanced fundamentals of baking and pastry skills. Students will produce a variety of fermented and pastry goods as taught in the theoretical component. This course will touch on all the pastes and dough's utilized in the industry, sweet paste, pate brisee, quiche, puff, brioche, strudel, phyllo.
|CUL1520||Dessert Menu Management
Description: This course will give the student the opportunity to learn the necessary skills needed to plan a dessert menu. Offering insights to the history of the subject to a study of today's trends. Using mathematical equations, teamwork skills, and research, students will be required to produce a professional quality dessert menu to include suitable wine pairings, suited to a specified food outlet.
Description: This course will introduce students to basic concepts related to entrepreneurship. Students gain detailed knowledge and practical skills in basic bakery administration, ingredient and material selection; purchasing, receiving, storage, and issuing; stock control; security and rotation; ingredients and materials. Through study and practical sessions students learn to design, structure and plan a bakery, to control the cost of products, eliminate waste, take stock and inventory, cost inventory, standardize formulas, develop formulas for new products, specific gravity conversions and inspect incoming goods.
|MGMT1050||Kitchen Management I
Description: Upon completion of this course, the student will understand and be able to apply purchasing, storage, and cost control techniques to a food service operation. Essential cost control calculations and topics such as menu pricing, cost of food sold, menu analysis, yield factors, and a short section on financial statements are included.
- Identify the workings and the effects of ingredients on one another and predict how the end product will be affected.
- Perform problem solving and troubleshoot recipes.
- Perform basic techniques involved in the daily production of a bakery or pastry shop.
- Recognize and produce both classical and modern baked goods.
- Apply food safety principles and practices as identified by the local health unit.
- Apply basic mathematical principles and recipe conversions, bakery formulations and percentages.
- Practice skills used in the daily operation of a bakery, including cost controls, food cost, percentages, labour cost and inventory controls.
Program Advisory CommitteesThe College appoints Program Advisory Committee members for diploma, degree, certificate and apprenticeship programs. Committees are composed of employers, practitioners and recent program graduates. College representatives (students, faculty, and administrators) are resource persons. Each committee advises the Board on the development of new programs, the monitoring of existing programs and community acceptance of programs.
For a list of the current members, please visit our Program Advisory Committees.
The College reserves the right to alter information including requirements and fees and to cancel at any time a program, course, or program major or option; to change the location and/or term in which a program or course is offered; to change the program curriculum as necessary to meet current competencies in the job market or for budgetary reasons; or to withdraw an offer of admission both prior to and after its acceptance by an applicant or student because of insufficient applications or registrations, over-acceptance of offers of admission, budgetary constraints, or for other such reasons. In the event the College exercises such a right, the College’s sole liability will be the return of monies paid by the applicant or student to the College.
Students actively registered in cohort delivered programs who take longer than the designed program length of time to complete their studies are accountable for completing any new or additional courses that may result due to changes in the program of study. Unless otherwise stated, students registered in non-cohort delivered programs must complete the program of study within seven years of being admitted to the program.