Baking and Pastry Arts

This one-year Ontario College Certificate program will give you the skills and knowledge you’ll need to excel as a baker or pastry chef in the baking industry. You will spend 60% of your time gaining hands-on experience in baking, cake decorating, and bakery and pastry shop management in our state-of-the-art baking labs under the direction of respected industry professionals.

You will also gain industry knowledge and real-world experience through a required field work placement experience.

This program has a September and a January intake.

Baking and Pastry ArtsBring Your Own Device (BYOD): As a student in this on-campus program, you will require a mobile computing device that meets the specifications outlined by your program at

(Please note this was previously referred to as a Mobile Learning Program)

Baking and Pastry ArtseTextbooks: As a student in a program that has adopted etextbooks, your required texts and digital resources will be provided to you at the beginning of each term (with the exception of general education electives). For more information and associated fees, go to

Ontario College Certificate
1 Year(s)

Program Code: 1201X01FWO
Academic Year: 2016/2017

Our Program

This one-year Ontario College Certificate program is designed to help start your career as a baker or pastry chef. Students receive practical, theoretical and hands-on training in the areas of baking, cake decorating, sanitation and safety and shop management. Students spend approximately 60 percent of their time practising in Algonquin`s on-campus baking and pastry laboratories.

Students receive many opportunities to be involved in real-world experiences, both at the College and at various hotels, restaurants and event facilities to further refine and develop their knowledge and skills. Students have the opportunity to participate in various events, competitions and activities that the program is involved in throughout the community, in order to complete a mandatory 40-hour field placement in level 02, which is required for graduation from the program.

All students are required to participate in food handling sanitation courses in a baking lab.

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 Mobile devices/laptops and supplies can be purchased directly from Algonquin`s New Technology Store at educational rates.


This program is well-suited for students who:

  • Enjoy a hands-on approach to learning about the baking industry.
  • Have a creative flair.
  • Enjoy working with others as part of a team.

Your Career

Graduates may qualify for employment as bakers, pastry chefs or research assistants in food manufacturing. Employment settings may include commercial bakeries, catering companies, in-store bakeries, restaurants, hotels and resorts. Some graduates pursue self-employment opportunities.

Learning Outcomes

The graduate has reliably demonstrated the ability to:

  1. Identify the workings and the effects of ingredients on one another and predict how the end product will be affected.
  2. Perform problem solving and troubleshoot recipes.
  3. Perform basic techniques involved in the daily production of a bakery or pastry shop.
  4. Recognize and produce both classical and modern baked goods.
  5. Apply food safety principles and practices as identified by the local health unit.
  6. Apply basic mathematical principles and recipe conversions, bakery formulations and percentages.
  7. Practice skills used in the daily operation of a bakery, including cost controls, food cost, percentages, labour cost and inventory controls.
  8. Identify and apply discipline-specific practices that contribute to the local and global community through social responsibility, economic commitment and environmental stewardship.


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 1/Sanitation and Safety 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
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
HOS2153 Shop Management II and Entrepreneurship 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

Fees & Expenses   

2016/2017 Academic Year

Total Fees for the first year of the program:

Domestic tuition/ancillary fees: $6,153.55. *

International tuition/ancillary Fees: $15,679.59. *

* Amounts include tuition fee, program specific lab and material fees, applicable eText fees, Students` Association fees and compulsory ancillary fees. Fees are subject to change. For detailed fees information please visit

Note: For further information regarding your books, please visit

The tuition fees listed above cover the cost of required footwear, uniform and toolkit provided to each student at the start of the program.

It is recommended that students enrol in a St. John Ambulance First Aid course. The fee is approximately $150.

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 (subject to change) 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

Should the number of qualified applicants exceed the number of available places, applicants are 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:
60 Corporate Court
Guelph, Ontario
N1G 5J3

Students currently enrolled in an Ontario secondary school should notify their Guidance Office prior to their online application at

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 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

Additional Information

Note: Students who have prior work experience may apply for field placement exemptions if suitable documentation is provided.

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