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?
Fall 2026
No
Winter 2027
No
Schedule
Coming soon - a schedule that will show when each Level of the program will be delivered. See the Courses tab for further details on the Levels within this program.
Program Summary
Credential
Program Delivery
Program Code
Area of Interest
School
Campus
Work Integrated Learning
Eligible for Post-Graduation
Work Permit?
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
Program Schedule: The schedule for the program operates from Monday to Sunday. In addition, some classes may begin at 7 a.m., and others may run until 10 p.m.
Health Policy: Various allergens, including meat, animal biproducts, poultry, fish, shell fish, eggs, legumes, nuts, and seeds, are routinely used in practical labs.
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:
ENL1004
Course Name:
Professional Communication Essentials
Course Description:
Communication remains a fundamental skill regardless of discipline or field of study. Using an applied approach, students focus on writing, ... + Read More
Hours:
42.0
Code:
FOD2102
Course Name:
Hospitality Math and Technology
Course Description:
In order to select appropriate menu prices, culinary professionals must be able to calculate the cost of individual portions and recipes, as... + Read More
Hours:
14.0
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:
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:
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:
FOD2150
Course Name:
Baking Theory
Course Description:
Basic food science is essential for understanding the chemical and physical principles behind professional baking and pastry production. It ... + Read More
Hours:
42.0
Code:
FOD2160
Course Name:
Baking Practical 1
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 prov... + Read More
Hours:
112.0
Code:
FLD0090
Course Name:
Field Placement 1 - Baking and Pastry
Course Description:
Real-world practical experience allows baking professionals to further develop and refine their skills. Students benefit from opportunities... + Read More
Hours:
60.0
Code:
FOD2139
Course Name:
Culinary Cost Control
Course Description:
Culinary cost control is the process of tracking, managing, and optimizing how much a food service establishment spends. Students examine fo... + 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:
FOD2161
Course Name:
Baking Practical 2
Course Description:
Perfecting foundational knowledge of baking and pastry arts prepares individuals for entry-level positions within the industry. Students a... + Read More
Hours:
112.0
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
Code:
FOD2034
Course Name:
Hospitality Supervision and Leadership
Course Description:
Supervisors in culinary operations need to be able to deal with multiple demands from customers, staff, management and others through the us... + Read More
Hours:
21.0
Code:
FOD2035
Course Name:
Menu Planning
Course Description:
Menu planning is the foundation of every food establishment whereby menu items are strategically selected to best reflect the culinary visio... + Read More
Hours:
42.0
Code:
FOD2176
Course Name:
Innovative Baking - Gluten Free and Plant Based Ingredients
Course Description:
Contemporary baking requires an understanding of alternative ingredients and baking practices to accommodate dietary, cultural and lifestyle... + Read More
Hours:
42.0
Code:
FOD2177
Course Name:
Sugar, Chocolate and Advanced Cake Decorating
Course Description:
Sugar and chocolate artistry techniques are essential for professional pastry production. Students explore a range of sugar methods used to ... + Read More
Hours:
56.0
Code:
FOD2178
Course Name:
Patisserie Production
Course Description:
Operating a bakery requires multiple skills, from recipe development, product selection to interacting with patrons. Working in a simulated ... + Read More
Hours:
42.0
Code:
MKT2296
Course Name:
Introduction to Marketing and Social Media
Course Description:
Successful marketing campaigns rely on diversified approaches to reach target audiences. Students investigate traditional and emerging direc... + Read More
Hours:
21.0
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
Code:
FLD0091
Course Name:
Field Placement 2 - Baking and Pastry
Course Description:
Possessing real-world practical experience from field placements prepares students for entry into the workplace. Students benefit from oppo... + Read More
Hours:
60.0
Code:
FOD2233
Course Name:
Specialty Cakes and Pastries
Course Description:
Specialty baking has become a focus in the modern food industry with a demand for higher-end artisanal handmade products. Students create a ... + Read More
Hours:
70.0
Code:
FOD2253
Course Name:
Restaurant Desserts
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:
HOS2256
Course Name:
Management Applications and Entrepreneurship
Course Description:
Students are introduced to basic concepts related to entrepreneurship, as well as aspects of the kitchen that affect their daily duties. The... + 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.
2026/2027 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;
- 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 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) tests taken prior to January 21, 2026 overall 80, with a minimum in each component: Reading 20; Listening 20; Speaking 20; Writing 20; OR TOEFL Internet-based (iBT) tests taken after January 21, 2026 overall 4, with a minimum in each component: Reading 4; Listening 4; Speaking 4; Writing 4; OR Duolingo English Test (DET) Overall 110, minimum of 110 in Literacy and no score below 95.
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 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.my.site.com/myac360/s/
For further information on the admissions process, please visit:
Admissions - Registrar's Office https://algonquincollege.com/ro/admissions/
Additional Information
Program Resources
Students who have verifiable prior work experience may apply for field placement exemptions.
Instruction in industry standards and best practices for sanitation and production management is integrated throughout the program. There is a consistent emphasis on developing strong time management and organizational skills, as well as fine motor skills and hand-eye coordination, which support precision work.
Students are introduced to the demands of fast-paced, production-focused environments typical of the industry, including tasks that may involve extended periods of standing and repetitive motion. The program values inclusive participation and supports diverse learning needs through appropriate academic accommodations. While accommodations are provided to promote equitable access and engagement, they do not alter or reduce the essential learning outcomes or core performance requirements of the program.
Within this supportive and inclusive learning environment, students apply accuracy-driven techniques to consistently produce high-quality products while meeting established industry expectations.
Contact
Anne Marie Milk
Acting Program Coordinator
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.
Dan Luo
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.