|Field of Study:||Baking and Pastry Arts/Baker/Pastry Chef
Restaurant, Culinary, and Catering Management/Manager
|Description:||Developed in collaboration with industry leaders, this two-year program in Baking and Pastry Arts Management focuses on advanced pastry and baking training, as well as the management skills required to work successfully in this fast-growing industry. This program is designed to help students start a career as a baker or pastry chef. It will include practical, theoretical and hands-on training in areas of baking, cake decorating, sanitation and safety, and pastry shop management, as well as advanced techniques practiced in this ever-evolving industry. Students will spend extensive time in the College's state-of-the art labs and teaching facilities developing and expanding on the core skills of the industry. These include: artisan breads and breakfast pastries; wedding cakes; chocolates and confections; plated desserts; classic and modern tarts, entremets and petits fours; laminated dough and viennoiseries; ice cream and sorbets; artisan sugar confections. In the classroom, students will acquire the technical knowledge of ingredient function, formula balance, and modern technology as it relates to this field. On the business side, students will learn the key skills that are necessary to run a successful operation including: cost control and forecasting; labour relations and leadership; sales and marketing and small business development. Students have the option of participating in an industry-based co-op, further refining their knowledge and skills with real-world experience which will provide a true advantage. The optional co-op stream includes one co-op work term. Additionally, interested students may have the opportunity to travel to an international location in collaboration with college partners for what can be a life-changing experience.