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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. This one-year Baking – Pre-Employment certificate program will help you learn the basics of pastry, cakes and decorating through hands-on training and classroom learning.

Overview

Program name
Baking – Pre-Employment
Code
H108
School
Chef School
Location
St. James Campus
Duration
1 year (2 semesters)
Starting month
January
Credential
Ontario College Certificate
Method of study
FT

Year of Study

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Program Availability

Domestic students
Sept. 2018 N/A
Jan. 2019 Closed
May 2019 N/A
International students
Sept. 2018 N/A
Jan. 2019 Closed
May 2019 N/A

Full Description

Baked Goods

If you want to work as a baker or pastry chef, this is where you start. This one-year certificate program will help you launch a career in baking and pastry arts. You’ll learn all the basics of pastry, cakes and decorating through hands-on training and classroom learning. You’ll also gain specialized knowledge in areas such as artisanal breads, chocolate techniques, fermentation and contemporary dessert plating, as well as menu management and nutrition.

Program Schedule

The schedule for the Baking – Pre-Employment program currently operates from Monday to Friday. In addition, some classes may begin at 7 a.m. and others may 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 this complete certificate in evening and weekend courses throughout the year. When you complete this certificate through Continuing Education, you are eligible to apply for advanced standing in the second year of the Baking and Pastry Arts Management full-time program.

Please visit coned.georgebrown.ca for details or contact cehospitality@georgebrown.ca or 416-415-5000, ext. 2517.

Program Standards and Learning Outcomes

The graduate has reliably demonstrated the ability to:

  1. Identify the workings and the effects of ingredients on one another and predict how the end product will be affected.
  2. Perform problem-solving and troubleshoot recipes.
  3. Perform basic techniques involved in the daily production of a bakery or pastry shop.
  4. Recognize and produce both classical and modern baked goods.
  5. Apply food safety principles and practices as identified by the local health unit.
  6. Apply basic mathematical principles and recipe conversions, bakery formulations and percentages.
  7. Practice skills used in the daily operation of a bakery, including cost controls, food cost, percentages, labour cost and inventory controls.

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Required Courses

SEMESTER 1

semester courses
CodeCourse Name
HOSF1094Baking and Pastry Arts Theory I
HOSF1093Baking and Pastry Arts Skills I
HOSF1146Emergency First Aid/Heartsaver CPR (Weekend Course)
COMM1007College English**
MATH1102Mathematics for Hospitality**
GNEDGeneral Education Elective

SEMESTER 2

semester courses
CodeCourse Name
HOSF1097Baking and Pastry Arts Theory II
HOSF1096Baking and Pastry Arts Skills II
HOSF1224Dessert Menu Management
HOSF2060Baking & Pastry Production I
HOSF1255Nutrition Fundamentals from a Culinary Perspective
HOST1126Career Preparation
HOSF1206Cost Control

** 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 MATH1102 (Mathematics for Hospitality). COMM 1003/CESL 1003 and MATH1000 do not count as courses required for graduation and you will be charged for these extra courses. Please visit assessment.georgebrown.ca for more information. 

Detailed course outlines

Learn More

Detailed course outlines
General electives

Your Career

This program gives you the fundamental skills needed for an exciting and rewarding career in areas such as:

  • Large bakery production
  • Hotel pastry departments
  • Catering companies
  • Any 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.

Employment Rate Post Grad



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).

Graduates may qualify for direct entry to the second year of the Baking and Pastry Arts Management diploma program. Summer semester graduates may be admitted in the Fall semester, based on space availability. Please contact the program co-ordinator for further information.

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Tuition

$5,480.00 * †

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 2017. Fees are subject to change for programs starting in fall 2018 and at later dates.

† Additional Cost

other fees
DescriptionCost
Uniform$290
Knives and small wares$500-$700
Manuals and books$400
Black safety shoes$100-$140

** First semester material fee includes the Gisslen Professional Baking e-text.

** Second semester material fee includes the Nutrition e-text.

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

Wondering how to pay for college?

Learn about financial aid, OSAP, scholarships, bursaries, work study, and award options.

How to pay for college
Visit financial aid
Visit the osap website

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)

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

Mature Students may take the Admissions Assessment for English and Math, OR may consider upgrading to achieve the credit(s) needed in English and Math.

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 georgebrown.ca/transferguide for more information.

International Students

Visit the International Admissions page for more information.

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.

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How to Apply

Learn more about the application process for:

Domestic Students
International Students

TRANSFER GUIDE

If you are a college or university student or graduate, you may be eligible for program transfers or course-to-course transfers. We have transfer agreements with colleges and universities across Canada and internationally.

View transfer guide

SUPPORT FOR APPLICANTS WITH DISABILITIES

With disability documentation you can receive academic accommodations. Contact us for information.

Learn More

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: jlakhand@georgebrown.ca or chefschool@georgebrown.ca

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

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