Baking and Pastry Arts Management (Optional Co-op)

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Courses - September 2024

Level 1

Course details

College Reading & Writing Skills
COMM1085

Description: This course introduces students to the reading, writing, and critical thinking skills needed for academic and workplace success. Students will analyse a variety of texts and apply the steps of planning, writing, and revising to produce writing that meets the expectations of selected audiences and purposes. The course prepares students for college-level writing tasks, research, and documentation by asking them to produce clear, informed, and purposeful documents relevant to both academic and professional contexts.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Software Applications I
COMP1006

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.
  • Hours: 28
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:

Conestoga 101
CON0101

Description: This self-directed course focuses on introducing new students to the supports, services, and opportunities available at Conestoga College. By the end of this course, students will understand the academic expectations of the Conestoga learning environment, as well as the supports available to ensure their academic success. Students will also be able to identify on-campus services that support their health and wellness, and explore ways to get actively involved in the Conestoga community through co-curricular learning opportunities.
  • Hours: 1
  • Credits: 0
  • Pre-Requisites:
  • CoRequisites:

Baking and Pastry Essentials I
CUL1470

Description:

This course is designed to give the student strong foundation with theoretical knowledge of baking and pastry fundamental techniques, methodologies, principles, relevant mathematical applications related to: professionalism, organization, yeast goods, basic cookie preparations, quick breads, pies, choux paste, sweet paste and traditional cakes.

  • Hours: 56
  • Credits: 4
  • Pre-Requisites:
  • CoRequisites:

Baking and Pastry Techniques I
CUL1480

Description:

This course covers the fundamentals of baking and pastry skills through demonstrations, experiments and practical laboratories.You will produce a variety of fermented baked goods and pastries related to the weekly theoretical component which requires physical strength, endurance as well as basic time management skills applied through multi tasking.Building these necessary essential skills, knowledge and disciplines are vital to compete in today's baking industry.

  • Hours: 168
  • Credits: 8
  • Pre-Requisites:
  • CoRequisites:

Baking and Pastry Calculations
MATH1575

Description:

In this baking industry specific mathematics course, students will learn and practice concepts relating to ingredient and food unit conversions, bakers' percentage, recipe yield, food cost, menu pricing, break even points, kitchen ratios, and scale factors.

  • Hours: 28
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:

Hospitality Certifications: SmartServe & Food Handlers
OHS1390

Description: Students will complete industry certifications for alcohol service (Smart Serve) and food handling (TRAINCAN).
  • Hours: 7
  • Credits: 1
  • Pre-Requisites:
  • CoRequisites:

Level 2

Course details

Career Success
CDEV1830

Description:

This dynamic career course offers a comprehensive exploration of essential skills and strategies required for career success. Students will learn to navigate the labour market effectively, conducting research to identify employment opportunities and potential employers that align with their career goals. They will also attain skills in writing professional self marketing documents, tailored to specific job opportunities. With a focus on interview preparation, students will participate in a range of simulated scenarios, learning to respond confidently and competently to various interview questions, enhancing their employability and interview performance. By the end of the course, students will emerge equipped with the skills and strategies needed to thrive in today's competitive job market.

  • Hours: 28
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:

Co-op and Career Preparation
CEPR1020

Description: This series of modules will prepare students for job searching for their co-op work terms with the guidance of a Coop Advisor. Students will familiarize themselves with the co-operative education policies and procedures and will learn the expectations, rules, and regulations that apply in the workplace regarding social, organizational, ethical, and safety issues while developing an awareness of self-reflective practices. Students will reflect on their skills, attitudes, and expectations and examine available opportunities in the workplace. Successful completion of these modules is a requirement for co-op eligibility.
  • Hours: 14
  • Credits: 1
  • Pre-Requisites:
  • CoRequisites:

Nutrition and Healthy Lifestyle
CUL1010

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.
  • Hours: 28
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:

Baking and Pastry Arts Theory II
CUL1500

Description:

Building upon topics explored in Baking and Pastry Essentials 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 crystallisation, dessert plating, breads, sponges, petit fours, custards and creams, as well as laminated doughs.

  • Hours: 56
  • Credits: 4
  • Pre-Requisites: CUL1470
  • CoRequisites:

Baking and Pastry Techniques II
CUL1510

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 doughs and pastry goods as taught in the theoretical component, which requires physical strength, endurance as well as advanced time management skills applied through organized multi tasking. This course will touch on all the pastes and doughs utilized in the baking industry; sweet paste, pate brisee, quiche, yeasted doughs, choux paste as well as laminated doughs.

  • Hours: 140
  • Credits: 7
  • Pre-Requisites: CUL1480
  • CoRequisites:

Dessert Menu Management
CUL1520

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.
  • Hours: 28
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:

Baking Production
CUL1530

Description:

This course will introduce students to basic concepts related to baking and pastry volume production to be displayed and sold at the college cafe. Students gain detailed knowledge and practical skills in basic bakery administration, ingredient and material selection; purchasing, receiving, storage and issuing; stock control and security.Through study and practical application students learn to structure and plan a bakery operation to control the cost of products, eliminate waste, take stock and inventory, cost inventory and use standardized formulas. This course requires physical strength, endurance as well as advanced time management skills applied through solid multi tasking.

  • Hours: 70
  • Credits: 5
  • Pre-Requisites: CUL1480
  • CoRequisites:

Bakery Operations Management
MGMT1365

Description:

Upon completion of this course, students will be able to apply purchasing, storage, staff scheduling and cost control techniques to baking industry operations. This course will also explore topics such as menu pricing, food cost, labour cost, budgeting and income statements.

  • Hours: 28
  • Credits: 2
  • Pre-Requisites: MATH1575
  • CoRequisites:

Level 3

Course details

Co-op Work Term (Baking & Pastry Arts)
COOP1600

Description: This co-op work term will provide students with college-approved work experience in an authentic, professionally relevant work environment. Students will be provided the opportunity to connect theory and practice by leveraging their academic training to develop a broad base of vocational skills. The practical applications of this work term will promote students’ awareness of key concepts and terminology in their field, cultivate their problem-solving and decision-making capabilities, encourage their development of professional autonomy and collaboration, and enhance their capacity to analyze and reflect on their demonstrated abilities in the workplace.
  • Hours: 420
  • Credits: 14
  • Pre-Requisites:
  • CoRequisites:

Level 4

Course details

Advanced Cake Decorating
CUL2160

Description: Building on basic cake preparation and decorating skills acquired in level II, students will explore the fine art of gum paste, fondant, royal icing, as well as the structural principles of building stunning tiered cakes.
  • Hours: 70
  • Credits: 5
  • Pre-Requisites: CUL1510
  • CoRequisites:

Modern Café Production
CUL2170

Description:

This interactive practical lab will give students all of the skills required to open their own café. Artisan breads, advanced laminated breakfast pastries, preserves and pickling, are just some of the concepts that will be presented. The student will also be given the opportunity to round out their skillset with some fundamental culinary techniques. This course requires physical strength, endurance as well as advanced time management skills applied through solid multi tasking.

  • Hours: 140
  • Credits: 7
  • Pre-Requisites: CUL1510 AND CUL1530
  • CoRequisites:

Principles of Formula Development
CUL2180

Description: When it comes to formulas, balance is everything. This theory based course will provide students with the knowledge to develop their own formulas for cakes, quickbreads, chocolate ganache, sugar confections and artisan breads.
  • Hours: 28
  • Credits: 2
  • Pre-Requisites: MGMT1050 OR MGMT1365
  • CoRequisites:

Chocolates and Confections
CUL2190

Description: This course will provide students hands-on experience in the production of exquisite chocolates and sugar confections. From moulded and hand dipped bon bons, to nougat, soft caramels and marshmallows, the full gamut will be explored. Students will also have the opportunity to work with specialized equipment such as tempering machines and enrobers.
  • Hours: 70
  • Credits: 5
  • Pre-Requisites:
  • CoRequisites:

Wine and Food Pairing
HOSP2225

Description: This introductory wine course will explore the major international grape varieties and wines of the world. Students will experience how grape growing and wine making methods can influence wine style and quality through in class wine tasting using a structured format.A major focus of this course is the impact that wine and food have on each other. The student will explore and experience this impact by examining basic food and wine pairing concepts along with in-class practical food and wine pairing exercises.How to make sense of wine labels including special terms and quality control identifiers will also be discussed.
  • Hours: 28
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:
Electives: General Education
Student must pass 1 Course(s), selected in the Student Portal from available course options

Level 5

Course details

Capstone Project (Baking & Pastry Arts)
CUL2205

Description: Students will apply their creativity and cumulative learning in the development of their own pop up pastry shop. From conceptual design, formula development, marketing plan, through to execution, all aspects of launching a patisserie will be explored.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites: CUL2180
  • CoRequisites:

Modern Patisserie Trends and Techniques
CUL2210

Description: This course will explore advanced techniques and trends in the ever evolving world of high end pastry shops. Students will produce various modern entremets, petits fours, tarts and petits gateaux. Contemporary plated desserts will also be examined.
  • Hours: 140
  • Credits: 7
  • Pre-Requisites: CUL2170
  • CoRequisites:

Baking Industry Leadership
CUL2220

Description:

This course introduces the student to the concept and importance of management and leadership in the baking and pastry industry and the interactions among human resources, technologies, and organization design. Students will examine the current and continually evolving industry, leadership styles, and the human resources function.

  • Hours: 28
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:

Small Business Management and Marketing
ENTR2025

Description: This entrepreneurship course will provide students with an understanding of the complexity, challenges, commitments, and responsibilities of implementing business start-ups. Students will analyze the main aspects of opening a new business by creating a business plan. Essential small business planning elements will be researched and developed: business opportunities, a feasibility study, as well as a marketing and social media plan. Business financing, law, and risk management will also be examined.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:
Electives: General Education
Student must pass 2 Course(s), selected in the Student Portal from available course options

Program outcomes

  1. Plan, prepare and present a variety of bakery, pastry and confectionery products to meet the diverse needs of a range of food service environments
  2. Research and design a variety of bakery, pastry and confectionery related products that meet the needs of a range of food service environments
  3. Develop and modify formulas based on fundamental nutritional principles and an awareness of potential allergens and dietary requirements
  4. Apply effective kitchen management skills in order to responsibly use resources in a baking and pastry operation
  5. Integrate effective business practices, including marketing and cost control in the management of a pastry and baking operation
  6. Develop and use strategies to enhance practical skills, knowledge, leadership and management practices
  7. Perform work professionally, independently and collaboratively in a baking, pastry and/or confectionery environment
  8. Perform equipment maintenance, sanitation and food safety practices to provide for a healthy, safe and well maintained work environment
  9. Identify and apply sustainable practices that contribute to the local and global community through social responsibility, economic commitment and environmental stewardship
  10. Produce and present a variety of bakery, pastry and confectionery related products consistent with emerging trends in the industry
  11. Produce financial and business related documents using information technology