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.

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H600 Baking student rolling out dough for desert preperation


Program name
Baker / Patissier Apprentice Program
Experiential learning
2 - 5 years
Starting month
Open enrolment
George Brown College Certificate
Method of study

Year of Study

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Program Availability

Domestic students
Sept. 2020 Continuous Open Enrollment
Jan. 2021 Continuous Open Enrollment
May 2021 Continuous Open Enrollment
International students
This program is currently only available to domestic students.

Full 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 Colleges and Universities (MCU), 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 Colleges and Universities (MCU) by completing on-the-job and classroom training under the sponsorship of a registered employer.

Experiential Learning


Your Field Study 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 Colleges and Universities (MCU).

Required Courses


semester courses
CodeCourse Name
HOSF6161Sanitation, Safety and Equipment
HOSF6162Communications – Basic
HOSF6163Calculations – Basic
HOSF6153Basic Nutrition
HOSF6166Fermentation and Related Theory – Basic
HOSF6167Fermentation and Related Application – Basic
HOSF6168Cookies and Related Theory – Basic
HOSF6169Cookies and Related Application – Basic
HOSF6170Pastry and Related Theory
HOSF6171Pastry and Related Application
HOSF6172Bakery Formulas and Bake Shop Calculations Theory
HOSF6173Bakery Formulas and Bake Shop Calculations Application


semester courses
CodeCourse Name
HOSF6181Communications – Advanced
HOSF6182Calculations – Advanced
HOSF6183Bakery Management
HOSF6184Fermentation and Related Theory – Advanced
HOSF6185Fermentation and Related Application – Advanced
HOSF6186Decorating and Related Theory
HOSF6187Decorating and Related Application
HOSF6188Cakes and Related Theory
HOSF6189Cakes and Related Application
HOSF6190Cookies and Related Theory – Advanced
HOSF6191Cookies and Related Application – Advanced
HOSF6192Pastry, Desserts and Related Theory
HOSF6193Pastry, Desserts and Related Application


semester courses
CodeCourse Name
HOSF6018Specialty Cakes
HOSF6019Pastries and Petits Fours
HOSF6022Almond Paste
HOSF6023Gum Paste
HOSF6024Sugar Work
HOSF6025Chocolate and Couverture
HOSF6026Specialty Seasonal Products
HOSF6027Wedding Cakes

Detailed course outlines

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 Colleges and Universities (MCU).

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


$678.00 (Classroom fee) * +

Additional Cost

* Amounts listed is for one level of the program starting in fall 2019. Fees are subject to change for programs starting in fall 2020 and at later dates.

Additional Cost (subject to change)

Baking kit$350 - $500
Books$400 - $600
Black safety shoes$110 - $160

+fees for this program do not include Professional Baking by Wayne Gisslen e-text and other textbooks.

Financial Assistance

This program is not eligible for OSAP funding.

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 Colleges and Universities (MCU) 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 georgebrown.ca/transferguide for more information.

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.

How Do I Apply to the Program

You must be registered as a Baker/Patissier apprentice with the Ministry of Colleges and Universities (MCU) 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.

Success Stories

D’Oyen Christie

D’Oyen Christie, Graduate 1990

D’Oyen Christie is a graduate of the Baker/Patissier apprenticeship program. As an Executive Pastry Chef with Fairmont for almost 20 years, D'Oyen Christie has made dessert for the Queen; baked a cake for British Columbia's 150th birthday and served it to the Prime Minister; and helped open a hotel in China with a staff who didn't speak English. Currently, at Fairmont Vancouver, Christie spent 11 years at the Empress in Victoria, where he was in charge of the team making pastries and sweets for the hotel's famous afternoon tea, served to 115,000 annually. Committed to giving back, Christie now trains and mentors apprentices and teaches pastry classes to hotel guests.

Contact Us


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

Baker/Patissier Apprentice Program (H600)

For general Chef School inquiries, please contact chefschool@georgebrown.ca.

For program curriculum inquiries, please contact the Co-ordinator:

Brenda Torrens, Program Co-ordinator

Email: btorrens@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

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.

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    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.