Baker / Patissier Apprentice Program (H600)

Baker / Patissier Apprentice Program
Chef School
St. James Campus
2 - 5 years
Open enrolment
George Brown College Certificate
Our mission: the delivery of passionate and service-obsessed industry professionals for the urban hospitality and culinary experience. Located in the heart of downtown Toronto, George Brown puts you at the centre of the culinary industry in Canada. Toronto is blessed with hundreds of great bakeries, patisseries, chocolate shops, hotels and catering companies, and they will be your classroom as you study to be a Baker/Patissier Apprentice at George Brown College.

Full Program Description


Baker displaying dish

Apprenticeship training is an agreement between a person wishing to learn a skill and an employer who can provide the environment for skills training. Administered by the Apprenticeship Client Services Branch of the Ontario Ministry of Advanced Education and Skills Development, an apprenticeship is the best way to continue your journey on a promising career path. Upon completion, apprentices return to industry more confident and with an updated skill set that prepares them for greater job opportunities.

If you already have practical experience as a baker or patissier, you can:

  • Build upon your work experience.
  • Experience hands-on training.
  • Learn the related theory in an innovative program that fits your work schedule.
  • Get the qualifications you need without taking a long-term absence from your job.

Baker/patissier apprentices learn a skilled occupation by combining in-school courses with paid on-the-job training.

There are three levels of in-school training (H600, H606 and H604) in our Baker/Patissier Apprenticeship program:

  • Level I: Learn fundamental baking theories and techniques, as well as essential industry employability skills such as communications and mathematics. The hands-on courses include Fermentation, Cookies, Pastry and Ingredients.
  • Level II: Build your advanced baking skills, as well as developing bakery management practices. The hands-on courses include Decoration, Cakes and Desserts.
  • Level III: Complete your in-school studies with hands-on practical courses to hone your skills as you work toward your goal of becoming a patissier. Reinforcing the skills learned in levels I and II, you will also experience Specialty Cakes, Petits Fours, Almond Paste, Gum Paste, Sugar Work and Chocolate.

You can earn your official Red Seal certification as a Baker/Patissier from the Ministry of Advanced Education and Skills Development by completing on-the-job and classroom training under the sponsorship of a registered employer.

Field Education 


Your Field Education Options 

Apprenticeship training is an agreement between a person wishing to learn a skill and an employer who can provide the environment for skills training. Administered by the Apprenticeship Client Services Branch of the Ontario Ministry of Advanced Education and Skills Development.

Program Standards and Learning Outcomes  

Every credential at George Brown College delivers detailed program learning outcomes that are discipline specific and aligned with the appropriate credential level. 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.

In addition to the learning outcome requirements, College programs are required to provide students with exposure to a breadth of learning beyond their core disciplinary or vocational field, to increase their awareness of the society and culture in which they live and work. This breadth requirement is addressed for College programs through additional mandatory General Education or Liberal Studies courses in the program curriculum. Also, programs are designed to provide essential transferrable skills (referred to sometimes as essential employability skills), which include: communication, numeracy, critical thinking and problem solving, information management, interpersonal and personal skills, among others.

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

Course Outline

Required Courses 


semester courses
Code Course Name
HOSF6161 Sanitation, Safety and Equipment
HOSF6162 Communications – Basic
HOSF6163 Calculations – Basic
HOSF6153 Basic Nutrition
HOSF6165 Ingredients
HOSF6166 Fermentation and Related Theory – Basic
HOSF6167 Fermentation and Related Application – Basic
HOSF6168 Cookies and Related Theory – Basic
HOSF6169 Cookies and Related Application – Basic
HOSF6170 Pastry and Related Theory
HOSF6171 Pastry and Related Application
HOSF6172 Bakery Formulas and Bake Shop Calculations Theory
HOSF6173 Bakery Formulas and Bake Shop Calculations Application


semester courses
Code Course Name
HOSF6181 Communications – Advanced
HOSF6182 Calculations – Advanced
HOSF6183 Bakery Management
HOSF6184 Fermentation and Related Theory – Advanced
HOSF6185 Fermentation and Related Application – Advanced
HOSF6186 Decorating and Related Theory
HOSF6187 Decorating and Related Application
HOSF6188 Cakes and Related Theory
HOSF6189 Cakes and Related Application
HOSF6190 Cookies and Related Theory – Advanced
HOSF6191 Cookies and Related Application – Advanced
HOSF6192 Pastry, Desserts and Related Theory
HOSF6193 Pastry, Desserts and Related Application


semester courses
Code Course Name
HOSF6018 Specialty Cakes
HOSF6019 Pastries and Petits Fours
HOSF6020 Decorating
HOSF6021 Desserts
HOSF6022 Almond Paste
HOSF6023 Gum Paste
HOSF6024 Sugar Work
HOSF6025 Chocolate and Couverture
HOSF6026 Specialty Seasonal Products
HOSF6027 Wedding Cakes

Detailed course outlines

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 on the cutting edge of the industry all around the world. This program gives you all the preparation you need to write the exam for official Red Seal certification as a Baker/Patissier from the Ministry of Advanced Education and Skills Development.

Once you pass the certification exam, you can begin a rewarding career in a commercial bakery, hotel, catering company, or one of a countless number of small bakeries, pastry stores and specialty shops. You can even combine the skills you’ve learned with your entrepreneurial spirit and start your own business.

Tuition and Fees


$678.00 (Classroom fee)

Additional Cost 

* Amounts listed is for one level of the program starting in fall 2017. Fees are subject to change for programs starting in fall 2018 and at later dates.

Additional Cost

Description Cost
Uniform $290
Baking kit $350 - $500
Books $400 - $600
Black safety shoes $100 - $140

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 (M or U) or Grade 12 (C or U)
  • You must be registered as an apprentice with the Ministry of Advanced Education and Skills Development and have a registered employer sponsor.

** Mature Student status (19 years of age or older)

Course Exemptions

Certain Ontario Academic Credit (OAC), college or university credits may qualify you for course exemptions. Many courses are also eligible for prior learning assessment, based on your previous education and experiential learning. Please visit for more information.

How Do I Apply to the Program  

You must be registered as a Baker/Patissier apprentice with the Ministry of Advanced Education and Skills Development and have a registered employer sponsor. You must also have an Ontario Secondary School Diploma with credits at or above the general level, or qualify for mature student status.

Take the first step toward your future.

Apply To  

An apprenticeship is a pathway to a rewarding career. Visit Apprenticeship in Ontario to learn more.

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.

Contact Us

Contact Us  

Contact Brenda Torrens, Program Co-ordinator, Centre for Hospitality and Culinary Arts, at 416-415-5000, ext. 3370.

E-mail: or

For admission requirements and fees, see your local Ministry of Advanced Education and Skills Development (Apprenticeship) office. Visit the Toronto office at 625 Church St. or call 416-326-5800.

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 our Open House 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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