Baking and Pastry Arts Management Program
PROGRAM |
Baking and Pastry Arts Management Program |
CODE |
H113 |
SCHOOL |
Chef School |
LOCATION |
St James Campus |
DURATION |
2 years (4 semesters) |
STARTING MONTH |
September |
CERTIFICATION |
Ontario College Diploma |
YEAR OF STUDY |
2014-2015 |
Description
This program gives you the best of both worlds – advanced patissier training and the management skills you need to operate a successful business. This two-year program in Baking and Pastry Arts Management was designed by leaders in the industry.
Under the guidance of top professionals, you will develop core skills and unleash your passion and creativity in a wide range of specialized areas, including:
· chocolate and confections
· wedding and specialty cakes
· tarts and pastries
· plated desserts
· artisan breads and breakfast pastries
· petits fours, laminated dough and viennoiseries
· ice cream and sorbets
· artisan sugar confections
These skills will make you a sought-after graduate in the world of high-end bakery and pastry arts.
Your classroom work will include a series of case studies designed to develop and perfect your skills.You will also complete an industry externship, gaining practical experience that will give you a real career advantage.
On the business side,you will learn the key skills that are necessary to run a successful operation,including:
· business planning
· leadership and motivation
· sales and marketing
· product packaging, showcasing and distribution methods
Instruction in industry standards and practices regarding sanitation and production management is also included.
Curriculum
Required Courses
SEMESTER 1
HOSF1068 |
Smart Serve |
HOSF1094 |
Baking and Pastry Arts Theory I |
HOSF1093 |
Baking and Pastry Arts Skills I |
HOSF1145 |
Sanitation |
HOSF1146 |
First Aid/Heartsaver CPR |
GHUM1063 |
Art of Eating and Dining – Wines: History and Production* |
COMM1003 |
English Skills |
MATH1000 |
Mathematics Foundations for Hospitality |
SEMESTER 2
HOSF1097 |
Baking and Pastry Arts Theory II |
HOSF1096 |
Baking and Pastry Arts Skills II |
HOSF1206 |
Cost Control |
HOSF1224 |
Dessert Menu Management |
HOSF2060 |
Baking & Pastry Production I |
HOST1126 |
Career Preparation |
GSCI1102 |
Nutrition and Lifestyle |
MATH1102 |
Mathematics for Hospitality |
COMM1007 |
College English |
SEMESTER 3
HOSF2032 |
Baking and Pastry Arts Skills III |
HOSF2033 |
Baking and Pastry Arts Theory III |
HOSF2050 |
Hospitality Leadership |
HOSF2061 |
Baking and Pastry Production II |
HOST2065 |
Industry Externship |
GNED |
General Education Elective |
SEMESTER 4
HOSF2052 |
Baking and Pastry Arts Skills IV |
HOSF2058 |
Baking and Pastry Arts Theory IV |
HOST1035 |
Business Entrepreneurship Project |
HOST2074 |
Cheese and Wine Discovery |
COMM1047 |
Business Communications |
GNED |
General Education Elective |
For more information send an email across info@vge.co.in with the program name |