Baking Skills
Online Canada
DURATION
1 Years
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
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EARLIEST START DATE
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TUITION FEES
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STUDY FORMAT
Distance Learning
Key Summary
Introduction
Baking Skills (1860)
The Baking Skills program has been specifically designed to meet industry demands for professional bakers. Whether you aspire to work within a large company or want to pursue your own baking business, the fundamental baking skills you'll learn in this culinary arts program will get you there.
From covering fine decorating and finishing skills to large quantity production techniques, this program will make you work-ready upon graduation. To further increase your employability, you'll leave the Baking Skills program with important industry certifications such as Smart Serve, Safe Food Handlers and CPR.
The commercial baking sector is one of the most expansive and dynamic industries in the world, with limitless career opportunities.
Admissions
Scholarships and Funding
Several scholarship options are available. Please check the university website for more information.
Curriculum
Semester 1
- Baking and Pastry Arts Theory I
- Baking and Pastry Arts Skills I
- Commercial Bakery Operations I
- College Communications 1
- Principles of Nutrition
- General Education Elective
- Introduction to Computers (Online)
- Food Safety, Smart Serve, First Aid
- Math for Hospitality
Semester 2
- Baking and Pastry Arts Theory II
- Baking and Pastry Arts Skills II
- Commercial Bakery Operations II
- College Communication 2
- Purchasing for Commercial Kitchen
- Kitchen Management I
- Food and Tourism Elective
- Principles of Food, Beverage and Labour Cost Control
Program Outcome
Program Vocational Learning Outcomes
Program Vocational Learning Outcomes describe what graduates of the program have demonstrated they can do with the knowledge and skills they have achieved during their studies. The outcomes are closely tied to the needs of the workplace. Through assessment (e.g., assignments and tests), students verify their ability to reliably perform these outcomes before graduating.
- Identify the workings and the effects of ingredients on one another and predict how the end product will be affected.
- Perform problem solving and troubleshoot recipes.
- Perform basic techniques involved in the daily production of a bakery and pastry shop.
- Recognize and produce both classical and modern baked goods.
- Apply food safety principles and practices as identified by the local health unit.
- Apply basic mathematical principles and recipe conversions, bakery formulations, and percentages.
- Practice skills used in the daily operation of a bakery, including cost controls, food cost, percentages, labour cost, and inventory controls.
After successfully completing this program, you may enter the third semester of the Baking and Pastry Arts Management diploma program.
Graduates from the Baking Skills program can transition directly into the second year of the Baking and Pastry Arts Management Program.
Program Tuition Fee
Career Opportunities
- Commercial Baker
- Production Baker
- Cake Decorator
- Food Manufacturer