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Baking and Pastry Arts Management with Algonquin

Baking and Pastry Arts Management with Algonquin

 Accreditation: Ontario College Diploma
 Duration: 2 Year(s)
 Program Code: 1207X01FWO
 Academic Year: 2016/2017

Start Term Availability

Fall 2017

Winter 2018

Our Program

This two-year Ontario College Diploma program prepares students for entry into a broad range of careers in the baking and pastry industry with confidence and practical experience. Aspiring bakers and patissiers obtain world-class experience working side-by-side with internationally-trained industry professionals developing a balance of contemporary and traditional techniques as well as healthy alternatives in the baking and pastry field while also focusing on the core skills necessary for success in this evolving industry.

Students spend the majority of their time gaining hands-on experience in the College`s modern lab facilities working with current industry equipment and technologies with high regards to sanitation and safety. Beginning with baking and cake decorating, students develop a solid hands-on foundation for the baking industry. Students also gain entrepreneurial experience relating to business planning, sales and cost forecasting, labour distribution, marketing and capital costs with respect to the daily operation of a professional bakery.

Students unleash creativity in a wide range of specialized baking/patissier skills through the manufacture of blown, pulled and cast sugar pieces, chocolate specialties, specialty and wedding cakes, artisan breads, plated desserts, gum paste, almond paste figurines and specialty products, with an emphasis on nutrition.

Throughout this program, students participate in industry-based field placements perfecting skills and knowledge with real-world experience, preparing them for the demands of industry. Additionally, interested students may have the option to travel to an international location for instruction and practice, further developing their skills and knowledge in the fine art of baking and pastry.

Graduates may find employment in wholesale production facilities, commercial bakeries, artisan bakeries, in-store bakeries, patisseries, restaurants, hotels, resorts and catering companies. Entrepreneurial skills learned throughout the program may provide some students opportunities for self-employment or management in a bakery or pastry arts operation.

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 http://algonquincollege.com/byod. 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: 
 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.

Your Career

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.

Learning Outcomes
The graduate has reliably demonstrated the ability to: 
1. Plan, prepare and present a variety of bakery, pastry and confectionery products to meet the diverse needs of food service environments.
2.Produce and present a variety of bakery, pastry and confectionery related products consistent with emerging trends in the industry.
3.Apply fundamental nutritional principles to meet industry standards.
4.Support the management, operations and the responsible use of pastry, baking and confectionery resources.
5.Integrate effective business practices to manage pastry, baking and confectionery operations.
6.Develop and use strategies to enhance practical skills, knowledge, leadership and management practices.
7.Perform equipment maintenance, sanitation and food safety practices to provide for a healthy, safe and well-maintained work environment.
8.Perform work professionally, independently and collaboratively in a baking, pastry and/or confectionery environment.
9.Produce financial and business related documents using information technology.
10.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: 01Hours

ENL1813H Communications I45.0
FOD2144 Baking I - Theory45.0
FOD2146 Baking Practical I165.0
HOS2143 Shop Management and Sanitation45.0
HOS2228 Wine, Food and Culture45.0

Level: 02Hours

FLD0095 Field Placement-Baking and Pastry Arts I40.0
FOD2151 Baking II - Theory45.0
FOD2156 Cake Decorating Techniques45.0
FOD2166 Baking Practical II150.0
HOS2153 Shop Management and Entrepreneurship I45.0

Level: 03Hours

ENL1823H Communications II45.0
FLD0096 Field Placement-Baking & Pastry Arts II40.0
FOD2129 Nutrition and Food Preparation30.0
FOD2134 Artisan Bread and Speciality Baking150.0
FOD2136 Chocolate and Sugar Works45.0
HOS2015 Dimensions of Food45.0
Level: 04Hours
FLD0097 Field Placement Baking and Pastry Arts III40.0
FOD2231 Advanced Cake Decoration/Gum Paste45.0
FOD2232 Specialty Cakes,Marzipan and Petit Fours120.0
FOD2243 Plated Desserts45.0
HOS2263 Shop Management and Entrepreneurship II45.0

AC’s Baking and Pastry Management diploma program is designed to give you the specialty skills and management expertise for a career in the baking and pastry arts industry.
Year one of the program consists of fundamental courses in baking, cake decorating, sanitation and safety, and shop management, while year two will unleash your creativity in specialized advanced patisserie training, with a focus on management skills and knowledge specific to career advancement, and for those contemplating owning their own business.

International Students

Information for International Students

Learn & Earn in New Zealand
• Earn Minimum $14.75 NZD/hr.
• Earn and gain practical experience by working part-time during your studies.
• Avail one year of Graduate Job search visa after studies, which could be extended up to 2 years.
• Be eligible to apply for Permanent Residence Visa.
For Further Details Contact us on 022 22633400/02/04/05