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.
Baker / Patissier Apprentice Program
George Brown College Certificate
Year of Study
Select a year to view.
Chef School Programs PDF
Continuous Open Enrollment
Continuous Open Enrollment
Continuous Open Enrollment
This program is currently only available to domestic students.
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 Training, Colleges
and Universities, 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 Training, Colleges and Universities by completing on-the-job and classroom training under the sponsorship of a registered employer.
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 Training, Colleges and Universities.
Visit us on campus
Attending an Info Session (mini-open house) can be a great way to learn more about programs directly from our knowledgeable staff and faculty.
Or consider taking an upcoming campus tour to see our learning facilities, student spaces and much more.
Try our virtual tour to look inside our student spaces, residence, labs & classrooms.
H600 BAKER APPRENTICESHIP – BASIC
|HOSF6161||Sanitation, Safety and Equipment|
|HOSF6162||Communications – Basic|
|HOSF6163||Calculations – Basic|
|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|
H606 BAKER APPRENTICESHIP – ADVANCED
|HOSF6181||Communications – Advanced|
|HOSF6182||Calculations – Advanced|
|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|
H604 PATISSIER APPRENTICESHIP
|HOSF6019||Pastries and Petits Fours|
|HOSF6025||Chocolate and Couverture|
|HOSF6026||Specialty Seasonal Products|
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 Training, Colleges and Universities.
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 speciality bakeries, pastry stores, and specialty shops. You can even combine the skills you've learned with your entrepreneurial spirit and start your own business.
TRY CAREER COACH
Want to learn more about the average employment rates and salaries for a specific area of study? Visit our Career Coach tool for the latest industry and employment trends.
$678.00 (Classroom fee) * +
* Amounts listed is for one level of the program starting in fall 2018. Fees are subject to change for programs starting in fall 2019 and at later dates.
|Baking kit||$350 - $500|
|Books||$400 - $600|
|Black safety shoes||$100 - $140|
+ fees for this program do not include textbooks.
Disclaimer: The information contained in this online 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 fee requirements.
Wondering how to pay for college?
Learn about financial aid, OSAP, scholarships, bursaries, work study, and award options.
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 Training, Colleges and Universities and have a registered employer sponsor.
** Mature Student status (19 years of age or older)
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.
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 Training, Colleges and Universities 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.
How to Apply
Learn more about the application process for:
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.
SUPPORT FOR APPLICANTS WITH DISABILITIES
With disability documentation you can receive academic accommodations. Contact us for information.
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.
People who viewed this program also viewed:
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.