Baking and Pastry Arts Management
Transform your passion for baking into a profession.
- Get hands-on experience under the direction of professional chefs in industry-standard baking and pastry labs
- Gain career-ready skills and relevant industry contacts through a variety of community events and baking competitions
- After building a strong foundation of essential baking skills, students acquire advanced patisserie training and management skills
Program Availability and Schedule
Availability
Open
Closed
Waitlisted
Start Term
Availability
International
Availability
Competitive?
Spring 2024
No
Fall 2024
No
Winter 2025
No
Spring 2025
No
Schedule
Program Summary
Credential
Program Delivery
Program Code
Area of Interest
School
Campus
Work Integrated Learning
The two-year Baking and Pastry Arts Management Ontario College Diploma program gives you specialty skills and management expertise, preparing you for a career in the baking and pastry arts industry.
Gain hands-on experience under the direction of our professional chefs in industry-standard baking and pastry labs. In the first year, focus on building a strong foundation of essential baking skills. In the second year, acquire a combination of advanced patisserie training and management skills for job advancement or business ownership....(read more)
Overview
Transform your passion for baking into a profession.
The two-year Baking and Pastry Arts Management Ontario College Diploma program gives you specialty skills and management expertise, preparing you for a career in the baking and pastry arts industry.
Gain hands-on experience under the direction of our professional chefs in industry-standard baking and pastry labs. In the first year, focus on building a strong foundation of essential baking skills. In the second year, acquire a combination of advanced patisserie training and management skills for job advancement or business ownership.
Unleash your creativity while learning many advanced skills such as:
- chocolate work
- blown, pulled and cast sugar pieces
- special occasion and wedding cakes
- artisan breads
- plated desserts
- gum paste and almond paste figurines
Gain knowledge and skills related to business planning, sales and cost forecasting, marketing and capital costs. Learn how to thrive in the daily operation of a professional bakery. Plan and compile a business plan that is then presented to a guest judging panel.
Throughout the program, you receive real-world experience with 120 hours of field placement. You also participate in a variety of events and baking competitions within the community so that upon graduation, you have career-ready skills and relevant industry contacts.
Graduates from this program can take their career into many specialized areas of the industry. You may find employment as a:
- baker
- pastry chef
- confectioner
- chocolatier
- research assistant in food manufacturing
- bakery manager in commercial or artisan bakeries
- restaurant and catering company employee
- bakery/patisserie owner
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.
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 virtual 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.
Code:
ENL1813H
Course Name:
Communications I
Course Description:
Communication remains an essential skill sought by employers, regardless of discipline or field of study. Using a practical, vocation-orient... + Read More
Hours:
42.0
Code:
FOD2103
Course Name:
Sanitation and Safety Training
Course Description:
An awareness of key regulations and requirements is a necessity to be equipped for the hands-on and practical components of a career in the ... + Read More
Hours:
14.0
Code:
FOD2140
Course Name:
Introduction to Culinary
Course Description:
Whether working in a deli, bistro, cafe, or other food-related environment, familiarity with industry scaled food production is a valuable a... + Read More
Hours:
28.0
Code:
FOD2144
Course Name:
Baking I - Theory
Course Description:
Possessing a basic understanding of the underlying food science behind baking provides students with the foundations of food theory applicat... + Read More
Hours:
42.0
Code:
FOD2146
Course Name:
Baking Practical I
Course Description:
Developing foundational knowledge in relation to baking and pastry is the starting point for a career in this field. This hands-on lab provi... + Read More
Hours:
140.0
Code:
HOS2147
Course Name:
Bake-Shop Calculations
Course Description:
Within the baking industry, professionals are consistently required to perform various types of conversions and calculations. Students devel... + Read More
Hours:
28.0
Code:
ENV0002
Course Name:
Environmental Citizenship
Course Description:
Environmental citizenship is based on the principles of national citizenship, yet it goes beyond political borders to emphasize global envir... + Read More
Hours:
42.0
Code:
FLD0095
Course Name:
Field Placement-Baking and Pastry Arts I
Course Description:
Real-world practical experience allows baking professionals to further develop and refine their skills. Students benefit from opportunities ... + Read More
Hours:
40.0
Code:
FOD2151
Course Name:
Baking II - Theory
Course Description:
Basic food science provides the fundamentals necessary for understanding the integration of ingredients in baking and pastry to attain the... + Read More
Hours:
42.0
Code:
FOD2156
Course Name:
Cake Decorating Techniques
Course Description:
Students develop practical skills in a lab environment decorating special-occasion cakes and tiered wedding cakes, making and using rolled f... + Read More
Hours:
42.0
Code:
FOD2166
Course Name:
Baking Practical II
Course Description:
Perfecting foundational knowledge of baking and pastry arts prepares individuals for entry-level positions within the industry. Students acq... + Read More
Hours:
140.0
Code:
HOS2153
Course Name:
Shop Management and Entrepreneurship I
Course Description:
A variety of entrepreneurial opportunities exist throughout the field of baking and pastry. Students gain detailed knowledge and practical s... + Read More
Hours:
42.0
Code:
ENL1823H
Course Name:
Communications II
Course Description:
Employers emphasize the need for communication skills that are effective in challenging workplace situations. Using a practical, vocational ... + Read More
Hours:
42.0
Code:
FIN2300
Course Name:
Introduction to Personal Finance
Course Description:
Establishing and maintaining healthy personal financial affairs are important steps towards overall success in life. Through self-study of t... + Read More
Hours:
42.0
Code:
FOD2129
Course Name:
Nutrition and Food Preparation
Course Description:
A poor diet may have a harmful impact on health, and many food service customers in contemporary society have specific nutritional and dieta... + Read More
Hours:
28.0
Code:
FOD2148
Course Name:
Sugar Techniques and Artistry
Course Description:
Sugar is often the primary component in the creation of exquisite shapes and designs in the art of pastry. Students develop advanced skills ... + Read More
Hours:
42.0
Code:
FOD2149
Course Name:
Chocolate Techniques and Artistry
Course Description:
Chocolate is a primary component in the creation of exquisite shapes and designs in making candies, showpieces and decorations for cakes, pa... + Read More
Hours:
42.0
Code:
FOD2158
Course Name:
Baking for Special Diets
Course Description:
Dietary needs of patrons must be considered in preparation and creation of baked goods. Students develop the additional skills and knowledge... + Read More
Hours:
21.0
Code:
FOD2159
Course Name:
Artisan Bread
Course Description:
The art of artisanal bread making has seen an increased popularity and is in high demand. Students develop and practice the skills in prepar... + Read More
Hours:
84.0
Code:
FLD0098
Course Name:
Field Placement 2 Baking and Pastry Arts
Course Description:
Possessing real-world practical experience from field placements prepares students for entry into the workplace. Students benefit from oppor... + Read More
Hours:
80.0
Code:
FOD2231
Course Name:
Advanced Cake Decoration/Gum Paste
Course Description:
Return to our pastry lab for more of the art of cake design. Building on basic cake decorating skills, students craft natural and realistic-... + Read More
Hours:
42.0
Code:
FOD2232
Course Name:
Specialty Cakes, Marzipan and Petit Fours
Course Description:
Specialty baking has become a focus in the modern food industry. Through a fully hands-on lab, students build on knowledge and skills previo... + Read More
Hours:
112.0
Code:
FOD2253
Course Name:
Pastry and Plating Techniques
Course Description:
Patrons are often in search of unique visual appearances in conjunction with appealing culinary experiences. Building on previously acquired... + Read More
Hours:
42.0
Code:
HOS2263
Course Name:
Shop Management and Entrepreneurship II
Course Description:
All professionals in the baking and pastry field benefit from having knowledge of basic business operations. Students examine the key compon... + Read More
Hours:
42.0
Code:
GED1207
Course Name:
General Education Elective
Course Description:
Students choose one course, from a group of general education electives, which meets one of the following five theme requirements: Arts in S... + Read More
Hours:
42.0
Careers & Pathways
Careers
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.
Pathways
Please use our Pathways tool to search for pathway options.
Learning Outcomes
The graduate has reliably demonstrated the ability to:
- Plan, prepare and present a variety of bakery, pastry and confectionery products to meet the diverse needs of food service environments.
- Produce and present a variety of bakery, pastry and confectionery related products consistent with emerging trends in the industry.
- Apply fundamental nutritional principles to meet industry standards.
- Support the management, operations and the responsible use of pastry, baking and confectionery resources.
- Integrate effective business practices to manage pastry, baking and confectionery operations.
- Develop and use strategies to enhance practical skills, knowledge, leadership and management practices.
- Perform equipment maintenance, sanitation and food safety practices to provide for a healthy, safe and well-maintained work environment.
- Perform work professionally, independently and collaboratively in a baking, pastry and/or confectionery environment.
- Produce financial and business related documents using information technology.
- Identify and apply discipline-specific practices that contribute to the local and global community through social responsibility, economic commitment and environmental stewardship.
Tuition & Fees
Get an idea of how much each semester will cost with our Tuition and Fee Estimator.
2023/2024 Academic Year
Tuition and related ancillary fees for this program can be viewed by using the Tuition and Fees Estimator tool at www.algonquincollege.com/fee-estimator.
Further information on fees can be found by visiting the Registrar`s Office website at www.algonquincollege.com/ro.
Fees are subject to change.
Additional program related expenses include:
- Costs relating to required uniform, shoes, tools and equipment are included in tuition.
Admissions Requirements
All applicants must satisfy both College Eligibility and Program Eligibility requirements.
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 and may be required to provide proof of language proficiency. Domestic applicants with international transcripts must be evaluated through the International Credential Assessment Service of Canada (ICAS) or World Education Services (WES).
- IELTS-International English Language Testing Service (Academic) Overall band of 6.0 with a minimum of 5.5 in each band; OR TOEFL-Internet-based (iBT)-overall 80, with a minimum of 20 in each component: Reading 20; Listening 20; Speaking 20; Writing 20; OR Duolingo English Test (DET) Overall 110, minimum of 110 in Literacy and no score below 95.
- Not sure if you meet all of the requirements? Academic Upgrading may be able to help with that: https://www.algonquincollege.com/access/.
- 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
BAKING AND PASTRY ARTS MANAGEMENT
Program Code 1207X01FWO
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 please visit this link for application process information: https://algonquincollege.force.com/myACint/.
For further information on the admissions process, contact:
Registrar`s Office
Algonquin College
1385 Woodroffe Ave
Ottawa, ON K2G 1V8
Telephone: 613-727-0002
Toll-free: 1-800-565-4723
TTY: 613-727-7766
Fax: 613-727-7632
Contact: https://www.algonquincollege.com/ro
Additional Information
Program Resources
Students who have verifiable prior work experience may apply for field placement exemptions.
Program Progression:
Fall Intake (September start)
Fall Level 01/Winter Level 02/Spring Break/Fall Level 03/Winter Level 04
Winter Intake (January start)
Winter Level 01/Spring Level 02/Fall Level 03/Winter Level 04
Spring Intake (May start)
Spring Level 01/Fall Level 02/Winter Break/Spring Level 03/Fall Level 04
Contact
Harsh Singh
Program Coordinator
Room H208
Harsh Singh trained extensively at the IHM Mumbai, from where he finished his Diploma in Hotel Management. He also trained in Pastry Arts at the prestigious Le Cordon Bleu Paris, Ottawa as well as at Algonquin College in Baking and Pastry Arts.
Chef Singh had the honour of being the opening Pastry Chef for Hotel Le Germain, Toronto. Harsh moved back to Ottawa from Toronto to work at the Fairmont Chateau Laurier in 2007. Chef Harsh Singh has been a professor with the Baking and Pastry Arts program since 2009, and is now coordinating the Baking and Pastry Arts programs. He was honoured with the designation of Certified Bakery Specialist from the Baking Association of Canada. He recently earned his Masters in Tourism Management from Royal Roads University, Victoria, BC.
Amanda Baxter
Instructor
Room H204g
Since being a student at Algonquin, Chef Amanda has spent 17 years working as a Pastry Chef across Canada. Starting here in Ottawa, her career has taken her to Vancouver and back again, achieving her Patissier Red Seal along the way.
Chef Amanda’s passion for baking developed like many chefs, throughout a childhood where family cooking formed a staple of daily life. Learning age old recipes from friends and family alike propelled Chef Amanda to join Algonquin’s Pastry program. Upon leaving Algonquin Chef Amanda’s career flourished as her talents grew at many notable organizations including the National Arts Centre and the French Baker. She then continued her studies at the Vancouver Pastry School. From there she went on to apply and grow her talents at many of Vancouver’s notable dessert landmarks such as True Confections, Chocolate Arts, Tartine Bread and Pies & Baguette and Co. She eventually made her way back to Ottawa and joined The Baking and Pastry department as a professor.
Barbara Burkhard
Professor
Room H104a
Pastry Chef, Barbara Burkhard, born and raised in Switzerland, acquired her flair for baking and pastry there and completed her three-year apprenticeship as Patissier/Confiseur.
Barbara brought her skills and talent to Canada as a Pastry Chef at Ottawa’s well-known Swiss Pastries and the French Bakery in the Byward Market Square. Barbara joined the team of Algonquin Culinary experts in 1999. In addition to teaching the basics of baking and pastry, she is a true pastry ‘artist’ who always incorporates contemporary creative trends into her classes. Specializing in advanced cake decorating and gourmet desserts, to name a few, Chef Barbara’s classes are always in high demand.
Abdelmalek Lebbal
Instructor
Room H204g
Originally from Algeria, Malek is his family’s third generation pastry chef. Having grown up near the pastry shop La Genevoise in Batna, Algeria, he followed in the footsteps of his father and grandfather in their family business. It is there that he learned the art of traditional French pastry as well as traditional Arabic pastries.
Malek bring with him industry experience from many parts of the world, having held positions in England, Algeria, Dubai, France and here in Canada. He is a graduate of the National Institute of Hotel Industry and Tourism School in Algeria, and in addition to teaching pastry arts for Algonquin College, has taught at La Cite College and Cordon Bleu for numerous years.
Stella Ludlow
Student Success Specialist
Dan Luo
Instructor
Jorge Matallana
Instructor
Anne Marie Milk
Instructor
Muriel Ong
Instructor
Muriel Ong graduated with Honours from George Brown College’s pastry program in Toronto in 2009. She honed her skills at various establishments, including Liberty Entertainment Group (Liberty Grand) and Art Gallery of Ontario (AGO). She then travelled to Paris, France, where she gained international work experience at Maison Arnaud Larher (Meilleur Ouvrier de France/MOF) and S.P. Flandrin Bakery. She underwent intense pastry training in pursuit of her love for French pastries.
A year later, Muriel returned to Canada and worked in Montreal for several years. During her time there, she worked as a Pastry Chef at Osco Restaurant in InterContinental Montreal Hotel. She also continued to expand her knowledge of pastry and chocolate by training at the prestigious Chocolate Academy Montreal, where she had the opportunity to learn from world-renowned Chefs.
Muriel relocated to Ottawa in 2019, took on the role as a Pastry Chef at Shaw Centre and joined the team at Algonquin College. She loves teaching, is eager to impart her knowledge and share her joy of baking with her students.