Baking and Pastry Arts Management Program (H113)

Baking and Pastry Arts Management
Chef School
St. James Campus
2 years (4 semesters)
September, May
Ontario College Diploma
Our mission: the delivery of passionate and service-obsessed industry professionals for the urban hospitality and culinary experience. We are anchored in the heart of the Canadian hospitality and culinary industry but with global reach and influence. This is the place for discovering unmatched opportunities for exceptional graduates. Designed by leaders in the industry, this two-year program in Baking and Pastry Arts Management gives you the best of both worlds – advanced patissier training and the management skills you need to operate a successful business. Under the guidance of top professionals, you will develop core skills and unleash your creativity in a wide range of specialized areas, including chocolate and confections, modern bakery cafe, tarts and pastries, plated desserts, artisan breads and breakfast pastries and more.

Full Program Descriptions


Designed by leaders in the industry, this two-year program in Baking and Pastry Arts Management gives you the best of both worlds – advanced patissier training and the management skills you need to operate a successful business.

Under the guidance of top professionals, you will develop core skills and unleash your creativity in a wide range of specialized areas, including:

  • chocolate and confections
  • wedding cakes
  • modern bakery cafe
  • 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.

Program Schedule
The schedule for Baking and Pastry Arts Management program currently operates from Monday to Friday. In addition, some classes could begin at 7 a.m. and run until 10 p.m. 

Part Time Study Options  

Do you work during the day? Are you looking for a flexible schedule or do you need to make up a course? Continuing Education offers the first year of this diploma in evening and weekend courses throughout the year. If you choose to take the first year of this program through Continuing Education, you are eligible to apply for advanced standing in the second year of the full-time program.

For details, please visit, email or call 416-415-5000, ext. 2517.

Program Standards and Learning Outcomes  

Each George Brown College certificate, diploma, advanced diploma and graduate certificate program is expected to deliver specific program learning outcomes. Program learning outcomes are statements that describe the knowledge and skills that students are expected to demonstrate by the end of their program of study. Programs are designed to deliver both vocation or discipline-specific learning outcomes and more generic essential employability skills (including communication, numeracy, critical thinking and problem solving, information management, interpersonal and personal skills).

In addition to the aforementioned learning outcome requirements, College programs are required to provide students with exposure to a breadth of learning beyond their vocational field, to increase their awareness of the society and culture in which they live and work. This breadth requirement is addressed through additional mandatory General Education courses in the program curriculum.

To see the relevant program learning outcomes for your specific program of study, please visit

Course Outline

Required Courses 


semester courses
Code Course Name
HOSF1094 Baking and Pastry Arts Theory I
HOSF1093 Baking and Pastry Arts Skills I
HOSF1146 Emergency First Aid/Heartsaver CPR (weekend course)
COMM1007 College English**
MATH1102 Math for Hospitality**
GNED General Education Elective


semester courses
Code Course Name
HOSF1097 Baking and Pastry Arts Theory II
HOSF1096 Baking and Pastry Arts Skills II
HOSF1224 Dessert Menu Management
HOSF2060 Baking & Pastry Production I
HOST1126 Career Externship Preparation
HOSF1255 Nutrition Fundamentals from a Culinary Perspective
HOSF 1206 Cost Control
GNED General Education Elective


semester courses
Code Course Name
HOSF2032 Baking and Pastry Arts Skills III
HOSF2033 Baking and Pastry Arts Theory III
HOST2065 Industry Externship
HOSF2061 Baking and Production II
GNED General Education Elective


semester courses
Code Course Name
HOSF2052 Baking and Pastry Arts Skills IV
HOST1035 Business Entrepreneurship Project
HOST2074 Cheese and Wine Discovery
HOSF2058 Baking and Pastry Arts Theory IV
HOSF2081 Hospitality Leadership and Communication
GNED General Education Elective

** Based on the results of your placement test, you may be required to take COMM 1003 (English Skills) or CESL 1003 (English Skills – ESL) before progressing to COMM 1007. You may also be required to take MATH 1000 (Math Foundations) before progressing to MATH 1102 (Mathematics for Hospitality). COMM 1003/CESL 1003 and MATH 1000 do not count as courses required for graduation and you will be charged for these extra courses. Please visit for more information. 

General Education Electives

Careers and Post-Graduate Study Opportunities

Your Career 

George Brown College has an international reputation for producing talented and creative baking and pastry graduates who are working at the cutting edge of the industry all around the world. You can begin a rewarding career in a commercial bakery, hotel, catering company or one of the countless small bakeries and pastry shops located all over the world. You can even combine the skills you’ve learned with your entrepreneurial spirit and start your own business.

Future Study Options 

Are you a culinary graduate interested in expanding your expertise in pastry? As a culinary graduate from any culinary management program in Ontario, (or one year certificate program with one year of industry experience), you are eligible to apply for our Postgraduate Advanced French Patisserie program (H413).

Tuition and Fees


$4,941.00 * †

Additional Cost 

*Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in fall 2016. Fees are subject to change for programs starting in fall 2017 and at later dates.

 † Additional Cost

Other fees
Description Cost
Uniform $250
Knives and small wares $300-$600
Manuals and Books $400
Black Safety Shoes $80 - $150

** First semester material fee includes the Grosvenor Nutrition e-text.

International students: Visit the International Fees and Related Costs page for more information.

How to Qualify and Apply

Admission Requirements  

Applicants are selected on the basis of their academic achievement, including the required courses, and any other selection criteria outlined below.

  • Ontario Secondary School Diploma or equivalent**
  • Grade 12 English (C or U)
  • Grade 11 Math (C, M or U) or Grade 12 (C or U)

Applicants may also qualify for admission to this program through completion of the Hospitality Services (Pre-Hospitality) program (H101) with an overall grade point average of 3.0. There are a limited number of seats available and admission is not guaranteed.

** Mature Student status (19 years of age or older and no OSSD)

Please note that George Brown is committed to ensuring that applicants will succeed in their program of choice and meeting the minimum requirements does not guarantee admission to the program. Applicants may be required to have grades higher than the minimum requirements stated.

Course Exemptions

College or university credits may qualify you for course exemptions. Please visit for more information.

International Students

Visit the International Admissions page for more information.

Special Requirements  

September intake (spring/summer break)

May intake (winter break)

* There is no fast track option for this program

Apply To  

Ontario Colleges

Health Policy  

Students should be aware that various allergens including nuts, dairy and shellfish are routinely used in practical labs. Students should also note that George Brown College is sensitive to religious observances; however, while products purchased for production and consumption meet all provincial and federal regulations, they may not meet specific dietary laws related to Halal and Kosher foods.

Student Success

Success Stories  

“I really enjoyed the quality of teaching from the instructors. Every day, I learned something new. The program gave me a solid background to build on.”

D’oyen Christie (Graduate, Baking and Pastry Arts Management)

Contact Us

Contact Us  

Contact Jennifer Lakhan-D'Souza, Centre for Hospitality and Culinary Arts, at 416-415-5000, ext. 3142 between 9 a.m. and 4 p.m.

E-mail: or

For more information about George Brown College, you may also call the Contact Centre at 416-415-2000 (TTY 1-877-515-5559) or long distance 1-800-265-2002.

Visit Our Campus  

Join us for an upcoming Discovery Day, where you will learn more about your area of interest, get a first-hand look at our facilities and meet with representatives from George Brown College.  

Sign up for Discovery Day.

George Brown College is continually striving to improve its programs and their delivery. The information contained in this calendar is subject to change without notice. It should not be viewed as a representation, offer or warranty. Students are responsible for verifying George Brown College admission, graduation, and fee requirements as well as any requirements of outside institutions, industry associations, or other bodies that may award additional designations concurrently with, or after completion of, a George Brown College program.

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