College Certificate - Baking and Pastry Arts

This red seal eligible program gives students great hands on skills in both baking and pastry, including cakes, tortes, cookies, frozen and cream-based desserts. It provides the foundation for a career as a lead baker or pastry chef. The courses empower students by exploring baking and ingredient theory while gaining a greater understanding of the craft. This program will challenge their artistic side by expanding the student's capability in the design and creation of specialized baked goods. Candidates will work in real bakery environments where they gain experience in production of baked goods consistent with industry standards.  Some duties include:

Upon successful completion of the Baking and Pastry Arts program, graduates will be able to:

1. Prepare yeast-raised products to include breads and yeast-leavened pastries to include laminated doughs, breakfast pastries and leavened cakes.

2. Prepare a variety of cakes, fillings and icings to include chemical and mechanical leavening techniques.

3. Prepare a variety of egg and dairy-based products, fried baked goods, and a variety of pastry products to include but not limited to meringue, fritters, and pies.

4. Identify, select and demonstrate the use of various chocolates and sugar and the common uses for the decoration processes.

5. List and explain the application of mixes and other convenience products pertaining to the baking process.

6. Describe and apply the principles of nutrition to maximize nutrient retention in baking preparation.

7. Apply communication, workplace, computer, and mathematic technical skills in simulated and real-world environments.

8. Complete the Competency and Task requirements for Baker National Occupational Analysis (NOA).

Graduates may find employment in the following areas: