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View our Virtual tourCourses - January 2026
Level 1
Course details
College Reading & Writing Skills
COMM1085
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Software Applications I
COMP1006
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Conestoga 101
CON0101
- Hours: 1
- Credits: 0
- Pre-Requisites:
- CoRequisites:
Baking and Pastry Essentials I
CUL1470
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
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
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
- Hours: 7
- Credits: 1
- Pre-Requisites:
- CoRequisites:
Level 2
Course details
Career Success
CDEV1830
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 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:
Nutrition and Healthy Lifestyle
CUL1010
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Baking and Pastry Arts Theory II
CUL1500
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
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
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Baking Production
CUL1530
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
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
Advanced Cake Decorating
CUL2160
- Hours: 70
- Credits: 5
- Pre-Requisites: CUL1510
- CoRequisites:
Modern Café Production
CUL2170
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
- Hours: 28
- Credits: 2
- Pre-Requisites: MGMT1050 OR MGMT1365
- CoRequisites:
Chocolates and Confections
CUL2190
- Hours: 70
- Credits: 5
- Pre-Requisites:
- CoRequisites:
Wine and Food Pairing
HOSP2225
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Student must pass 1 Course(s), selected in the Student Portal from available course options
Level 4
Course details
Capstone Project (Baking & Pastry Arts)
CUL2205
- Hours: 42
- Credits: 3
- Pre-Requisites: CUL2180
- CoRequisites:
Modern Patisserie Trends and Techniques
CUL2210
- Hours: 140
- Credits: 7
- Pre-Requisites: CUL2170
- CoRequisites:
Baking Industry Leadership
CUL2220
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
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Student must pass 2 Course(s), selected in the Student Portal from available course options
Level 1
Course details
College Reading & Writing Skills
COMM1085
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Software Applications I
COMP1006
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Conestoga 101
CON0101
- Hours: 1
- Credits: 0
- Pre-Requisites:
- CoRequisites:
Baking and Pastry Essentials I
CUL1470
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
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
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
- Hours: 7
- Credits: 1
- Pre-Requisites:
- CoRequisites:
Level 2
Course details
Career Success
CDEV1830
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 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
- Hours: 14
- Credits: 1
- Pre-Requisites:
- CoRequisites:
Nutrition and Healthy Lifestyle
CUL1010
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Baking and Pastry Arts Theory II
CUL1500
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
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
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Baking Production
CUL1530
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
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
- Hours: 420
- Credits: 14
- Pre-Requisites:
- CoRequisites:
Level 4
Course details
Advanced Cake Decorating
CUL2160
- Hours: 70
- Credits: 5
- Pre-Requisites: CUL1510
- CoRequisites:
Modern Café Production
CUL2170
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
- Hours: 28
- Credits: 2
- Pre-Requisites: MGMT1050 OR MGMT1365
- CoRequisites:
Chocolates and Confections
CUL2190
- Hours: 70
- Credits: 5
- Pre-Requisites:
- CoRequisites:
Wine and Food Pairing
HOSP2225
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
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
- Hours: 42
- Credits: 3
- Pre-Requisites: CUL2180
- CoRequisites:
Modern Patisserie Trends and Techniques
CUL2210
- Hours: 140
- Credits: 7
- Pre-Requisites: CUL2170
- CoRequisites:
Baking Industry Leadership
CUL2220
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
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Student must pass 2 Course(s), selected in the Student Portal from available course options
Program outcomes
- Plan, prepare and present a variety of bakery, pastry and confectionery products to meet the diverse needs of a range of food service environments
- Research and design a variety of bakery, pastry and confectionery related products that meet the needs of a range of food service environments
- Develop and modify formulas based on fundamental nutritional principles and an awareness of potential allergens and dietary requirements
- Apply effective kitchen management skills in order to responsibly use resources in a baking and pastry operation
- Integrate effective business practices, including marketing and cost control in the management of a pastry and baking operation
- Develop and use strategies to enhance practical skills, knowledge, leadership and management practices
- Perform work professionally, independently and collaboratively in a baking, pastry and/or confectionery environment
- Perform equipment maintenance, sanitation and food safety practices to provide for a healthy, safe and well maintained work environment
- Identify and apply sustainable practices that contribute to the local and global community through social responsibility, economic commitment and environmental stewardship
- Produce and present a variety of bakery, pastry and confectionery related products consistent with emerging trends in the industry
- Produce financial and business related documents using information technology