Baking and Pastry Arts Management


Ontario College Diploma
2 Year(s)

Program Code: 1207X01FWO
Academic Year: 2016/2017



Our Program

This two-year Ontario College Diploma program prepares students for entry into a broad range of careers in the baking and pastry industry with confidence and practical experience. Aspiring bakers and patissiers obtain world-class experience working side-by-side with internationally-trained industry professionals developing a balance of contemporary and traditional techniques as well as healthy alternatives in the baking and pastry field while also focusing on the core skills necessary for success in this evolving industry.

Students spend the majority of their time gaining hands-on experience in the College`s modern lab facilities working with current industry equipment and technologies with high regards to sanitation and safety. Beginning with baking and cake decorating, students develop a solid hands-on foundation for the baking industry. Students also gain entrepreneurial experience relating to business planning, sales and cost forecasting, labour distribution, marketing and capital costs with respect to the daily operation of a professional bakery.

Students unleash creativity in a wide range of specialized baking/patissier skills through the manufacture of blown, pulled and cast sugar pieces, chocolate specialties, specialty and wedding cakes, artisan breads, plated desserts, gum paste, almond paste figurines and specialty products, with an emphasis on nutrition.

Throughout this program, students participate in industry-based field placements perfecting skills and knowledge with real-world experience, preparing them for the demands of industry. Additionally, interested students may have the option to travel to an international location for instruction and practice, further developing their skills and knowledge in the fine art of baking and pastry.

Graduates may find employment in wholesale production facilities, commercial bakeries, artisan bakeries, in-store bakeries, patisseries, restaurants, hotels, resorts and catering companies. Entrepreneurial skills learned throughout the program may provide some students opportunities for self-employment or management in a bakery or pastry arts operation.

Bring Your Own Device (BYOD): Students are expected to have and use a laptop or mobile computing device when registered in this on-campus program. Hardware and software specifications required by your program are outlined at http://algonquincollege.com/byod. Mobile devices/laptops and supplies can be purchased directly from Algonquin`s New Technology Store at educational rates.

SUCCESS FACTORS
This program is well-suited for students who:

  • Have a passion for creating pastries and baking.
  • Possess strong problem-solving and analytical skills.
  • Are artistic and creative.
  • Perform well both individually and in a team environment.
  • Are precise and attentive to detail.
  • Work well with challenging timelines and working under pressure.

Your Career

Graduates may find employment as bakers, pastry chefs, sugar patissiers, chocolatiers, research assistants in food manufacturing, managers in the baking industry or pursue self-employment.

Learning Outcomes

The graduate has reliably demonstrated the ability to:

  1. Plan, prepare and present a variety of bakery, pastry and confectionery products to meet the diverse needs of food service environments.
  2. Produce and present a variety of bakery, pastry and confectionery related products consistent with emerging trends in the industry.
  3. Apply fundamental nutritional principles to meet industry standards.
  4. Support the management, operations and the responsible use of pastry, baking and confectionery resources.
  5. Integrate effective business practices to manage pastry, baking and confectionery operations.
  6. Develop and use strategies to enhance practical skills, knowledge, leadership and management practices.
  7. Perform equipment maintenance, sanitation and food safety practices to provide for a healthy, safe and well-maintained work environment.
  8. Perform work professionally, independently and collaboratively in a baking, pastry and/or confectionery environment.
  9. Produce financial and business related documents using information technology.
  10. Identify and apply discipline-specific practices that contribute to the local and global community through social responsibility, economic commitment and environmental stewardship.

Courses

Programs at Algonquin College are delivered using a variety of instruction modes. Courses may be offered in the classroom or lab, entirely online, or in a hybrid mode which combines classroom sessions with online learning activities. Upon registration, each full-time student is provided an Algonquin email account which is used to communicate important information about program or course events.
Level: 01 Hours
ENL1813H Communications I Communication remains an essential skill sought by employers, regardless of discipline or field of study. Using a practical, vocation-oriented approach, students focus on meeting the requirements of effective communication. Through a combination of lectures, exercises, and independent learning, students practice writing, speaking, reading, listening, locating and documenting information, and using technology to communicate professionally. Students develop and strengthen communication skills that contribute to success in both educational and workplace environments. 45.0
FOD2144 Baking I - Theory Students acquire essential, practical knowledge to produce commercial bakery products. Students review major baking ingredients and their composition, flour milling, fermentation principles, trade terminology, and bakery-production principles and methods. 45.0
FOD2146 Baking Practical I Students develop essential, practical skills to produce basic commercial bakery products. Students review basic production principles and gain confidence in weighing ingredients, mixing doughs, and preparing batters, fillings and icings. Students prepare, bake and finish specific breads, rolls, buns, tarts, pies, puff pastries, muffins, tea biscuits, cookies, coffee cakes and Danish pastries. 165.0
HOS2143 Shop Management and Sanitation Students develop an understanding of formula costing; metric and imperial systems; bakery formulation; formula yield conversion, formula balance, tools, equipment and trade-related calculations through study and practical sessions. Basic administrative functions of professional bakers are performed. Students study the sanitation code and Public Health Act ensuring that they are able to operate according to government regulations. Students write the test for the Sanitation/Foodhandling certificate. 45.0
HOS2228 Wine, Food and Culture An understanding of culture can be discovered by exploring eating and drinking customs. Students experience a virtual global tour, exploring culture, history and traditions through the lens of wine and food. Students acquire a sense of the customs of their culture and those of others. Through comparison, observation, discussion, and reflection, students discover something found in all cultures: the importance of food and drink. 45.0
Level: 02 Hours
FLD0095 Field Placement-Baking and Pastry Arts I Real-world practical experience allows baking professionals to further develop and refine their skills. Students benefit from opportunities to apply their knowledge in a workplace setting and may fulfill their work placement hours by volunteering or working for the host facility. Students attain entry-level positions that involve a variety of activities allowing application of principles and concepts developed during previous study. Students returning from Field Placement I bring additional practical considerations to subsequent study. 40.0
FOD2151 Baking II - Theory Students acquire detailed practical knowledge required of professional bakers. Students gain required knowledge by reviewing major baking ingredients and their functions, such as fermentation and yeast-raised doughs, dough and batter mixing, baking, bakery terminology, and production of breads, pastries, cakes, desserts, fillings and icings.

Prerequisites: FOD2144
45.0
FOD2156 Cake Decorating Techniques Students decorate special-occasion cakes, a three-tier wedding cake, learn to make and use rolled fondant, cake-writing skills, pipe flowers, identify, and use equipment and labour-saving devices. 45.0
FOD2166 Baking Practical II Students acquire comprehensive, practical skills required of professional bakers. Students review baking principles and gain confidence in selecting, weighing and mixing ingredients to formulation instructions. Students prepare, bake and finish foam cakes, pound cakes, pastries, petit fours, special occasion cakes, specialty breads, rolls, sponge dough products, puddings, and cream and choux paste desserts.

Prerequisites: FOD2146
150.0
HOS2153 Shop Management and Entrepreneurship I Students are introduced 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. Students also 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.

Prerequisites: HOS2143
45.0
Level: 03 Hours
ENL1823H Communications II Employers emphasize the need for communication skills that are effective in challenging workplace situations. Using a practical, vocational approach, students refine their writing skills, practice effective verbal communication, apply sound research skills and develop teamwork strategies in order to prepare a competitive package for the job search and interview process, to communicate negative news and persuasive messages using the indirect pattern, to create organized documents supported by research and to present clear oral messages targeted to specific audiences. A combination of lectures, exercises and independent learning activities support students in strengthening the communication skills required for success in educational and workplace environments.

Prerequisites: ENL1813H
45.0
FLD0096 Field Placement-Baking & Pastry Arts II Field placements provide an experiential opportunity which is directly related to the field of study. The second field placement centers on an expanded role in the workplace. Students returning to the program contribute expanded knowledge and abilities to share with others in the classroom and lab environments.Real-world practical experience allows baking professionals to further develop and refine their skills. Students benefit from opportunities to apply their knowledge in a workplace setting and may fulfill their work placement hours by volunteering or working for the host facility. Students must complete 40 hours of work placement per semester in order to graduate.

Prerequisites: FLD0095
40.0
FOD2129 Nutrition and Food Preparation A poor diet may have a harmful impact on health, and many food service customers in contemporary society have specific nutritional and dietary requirements. Students learn about the basic principles of nutrition and how these apply to food preparation. Emphasis is on the selection of ingredients and foods, based on requirements for general wellness from Canada's Food Guide for Healthy Living. Students explore current nutrition recommendations for fats, protein, carbohydrates, vitamins, minerals and weight control and apply them to the nutritional analysis of selected recipes. 30.0
FOD2134 Artisan Bread and Speciality Baking In recent years the art of bread making and nutritional baking has seen increased popularity and is in high demand. In modern baking labs, students learn the practical skills to produce artisan breads and specialty products that accommodate allergy's and diet preferences. Skilled chef/baker faculty work closely with students in a wide range of areas including sours, bigas, fermentation, baking methods as well as dietary restrictions and preferences.

Prerequisites: FOD2166
150.0
FOD2136 Chocolate and Sugar Works Chocolate and sugar are often the primary component in the creation of exquisite shapes and designs. Students examine the sugar boiling process and utilize the knowledge of boiling to produce rock, blown, pulled and poured sugars. Students also develop skills in handling, melting, tempering, piping and decorating chocolate in order to create unique creations such as truffles and molded candies. 45.0
HOS2015 Dimensions of Food Food is a basic need all humans share. It is highly influenced by social policy and economics. Students explore the social and political issues related to food from traditional farming techniques to commercial food production, as well as sustainability and organically grown food. In addition, students consider various international and environmental issues concerning food policy, as well as social policy changes that affect the food industry. Students reflect on their own perceptions of food, as well as examine other real-world contexts and cases. 45.0
Level: 04 Hours
FLD0097 Field Placement Baking and Pastry Arts III Possessing real-world practical experience from field placements prepares students for entry into the workplace. Students benefit from opportunities to apply their knowledge in a workplace setting and may fulfill their work placement hours by volunteering or working for the host facility. The final work term centers on a higher level of responsibilities in the workplace and must be completed prior to the end of the semester.

Prerequisites: FLD0096
40.0
FOD2231 Advanced Cake Decoration/Gum Paste Return to our pastry lab for more of the art of cake design. Building on basic cake decorating skills, students craft icing flowers, such as pansies, lilies and roses and arrange them in a beautifully balanced cake top bouquet. Students also develop the art of gum paste and rolled fondant work creating amazing hand-shaped flowers, beautiful borders and bold accents using easy-to-shape icings.

Prerequisites: FOD2156
45.0
FOD2232 Specialty Cakes,Marzipan and Petit Fours Specialty baking has become a focus in the modern food industry. Through a fully hands-on lab, students build on knowledge and skills previously gained to create a variety of specialty classical and modern cakes, marzipan fruits, figurines and flowers, petit fours, fancy cookies and an assortment of pastries. Special attention is given to finishing, glazing and varnishing products.

Prerequisites: FOD2166
120.0
FOD2243 Plated Desserts Students observe and practise the preparation of hot and cold-plated desserts influenced by Asian, European and North American tastes, as well as how to use shapes and colours to decorate plates.

Prerequisites: FOD2119 and FOD2146
45.0
HOS2263 Shop Management and Entrepreneurship II All professionals in the baking and pastry field benefit from having knowledge of basic business operations. Students examine the key components of a business plan with emphasis on entrepreneurship. Topics include team-building, leadership, store layout, marketing, merchandising and human resource management. Students also analyze franchising and buying an existing business compared to starting a new business. 45.0

Fees & Expenses   

2016/2017 Academic Year

Program fees listed are for the 2017/2018 Academic Year.

Total Level 01 program fees are $3630.36 as detailed below:

Program Fees:

Tuition: $1,468.49
Program Ancillary: $ 856.25
eText: $ 240.00

Compulsory Ancillary Fees:

Student Activity: $ 217.37
Sports: $ 72.63
Technology: $ 159.62
Transcript: $ 20.00
Health Services: $ 20.00
Student Experience: $ 18.00
Health Plan: $ 149.66 *
U-Pass: $ 404.92 *
U-Pass Admin: $ 3.42 *

* Assessed once annually at the beginning of each academic year.

International students pay all fees listed above(excluding the Health Plan fee) plus:

International Premium: $4,527.00
International Health Insurance: $ 696.00

Fees are subject to change.

For further fees information please visit: www.algonquincollege.com/ro
Costs relating to required uniform, tools and equipment are included in tuition.

Admission Requirements   

2017/2018 Academic Year

College Eligibility

  • Ontario Secondary School Diploma (OSSD) or equivalent. Applicants with an OSSD showing senior English and/or mathematics courses at the Basic Level, or with Workplace or Open courses, will be tested to determine their eligibility for admission; OR
  • Academic and Career Entrance (ACE) certificate; OR
  • General Educational Development (GED) certificate; OR
  • Mature Student status (19 years of age or older and without a high school diploma at the start of the program). Eligibility may be determined by academic achievement testing for which a fee of $50 will be charged.

Program Eligibility

  • English, Grade 12 (ENG4C or equivalent).
  • Applicants with International transcripts must provide proof of the subject specific requirements noted above along with proof of either:
    • IELTS-International English Language Testing Service-Overall band of 6.0 with a minimum of 5.5 in each band.OR
    • TOEFL-Internet-based (iBT)-overall 80, with the minimum of 20 in each component: Reading 20; Listening: 20 Speaking: 20, Writing: 20

NOTE: Applicants are encouraged to acquire basic computer skills such as keyboard proficiency prior to the start of the program.

Should the number of qualified applicants exceed the number of available places, applicants will be selected on the basis of their proficiency in English.

Application Information

Applications to full-time day programs must be submitted with official transcripts showing completion of the academic admission requirements through:

ontariocolleges.ca
60 Corporate Court
Guelph, Ontario
N1G 5J3
1-888-892-2228

Students currently enrolled in an Ontario secondary school should notify their Guidance Office prior to their online application at www.ontariocolleges.ca
Applications for Fall Term and Winter Term admission received by February 1 will be given equal consideration. Applications received after February 1 will be processed on a first-come, first-served basis as long as places are available.

International applicants applying from out-of-country can obtain the International Student Application Form at https://algonquincollege.force.com/myACint/ or by contacting the Registrar`s Office.

For further information on the admissions process, contact:

Registrar`s Office
Algonquin College
1385 Woodroffe Ave, Room C150
Ottawa, ON K2G 1V8
Telephone: 613-727-0002
Toll-free: 1-800-565-4723
TTY: 613-727-7766
Fax: 613-727-7632
Email: AskUs@algonquincollege.com

Additional Information

It is recommended that students enrol in a St.John Ambulance First Aid course. The fee is approximately $70.

Students will write the Food Handler Certificate with the City of Ottawa. Students who have verifiable prior work experience may apply for field placement exemptions.

For more information, please contact Tony Bond, Program Coordinator, at 613-727-4723 ext. 7424 or bonda@algonquincollege.com.

Every attempt is made to ensure the accuracy of the information in this publication. The College reserves the right to modify or cancel any course, program, fee, timetable, or campus location at any time

AC’s Baking and Pastry Management diploma program is designed to give you the specialty skills and management expertise for a career in the baking and pastry arts industry.
Year one of the program consists of fundamental courses in baking, cake decorating, sanitation and safety, and shop management, while year two will unleash your creativity in specialized advanced patisserie training, with a focus on management skills and knowledge specific to career advancement, and for those contemplating owning their own business.