|Field of Study:||Baking and Pastry Arts/Baker/Pastry Chef
|Description:||The Baking and Pastry Arts diploma program focuses on the art and science of bread, cake and pastry making, including cake design and decorating, confectionery training (chocolate and sugar), artisan-style baking, and frozen desserts. There is also a focus on culinary fundamentals, international and specialty baking, baking for alternative diets, business, customer service and showpiece making.
Using NAIT’s fully equipped bakery and pastry arts training lab, you will learn to safely operate and maintain the kinds of equipment used in a variety of bakery, pastry arts and confectionery operations.
|Cost per year:*||
Cost per credit is $193 (for Domestic students) and $747 (for International students). Tuition cap per semester is $1,940 (Domestic) and $8,051 (International). Additional fees apply.