Baker / Patissier Apprentice Program Program (H600)
-
Program Name:
Baker / Patissier Apprentice Program
- Code: H600
-
Credential:
George Brown College Certificate
-
Method of Study:
Full-time
-
Duration:
2–5 years
- Centre:
- School: Chef School
- Location: St. James Campus
- Starting Months: Open enrolment
-
Domestic Tuition:
$678.00 (Classroom fee) * +
-
Experiential Learning:
Apprenticeship
Compare up to 3 programs
Overview
Program Overview
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 Description
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 the 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, and 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.
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 Colleges and Universities (MCU).
Courses
Required Courses
H600 BAKER APPRENTICESHIP – BASIC
| 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 |
H606 BAKER APPRENTICESHIP – ADVANCED
| 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 |
H604 PATISSIER APPRENTICESHIP
| 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 |
Career & Postgraduate 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 the 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.
Tuition and Fees
Domestic Tuition
Additional Costs
* Amounts listed is for one level of the program starting in fall 2021. Fees are subject to change for programs starting in fall 2022 and at later dates.
Additional Cost (subject to change)
| Description | Cost |
|---|---|
| Uniform | $290 |
| 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.
Disclaimer: The information contained in this website 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.
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 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 Transfer Guide 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.
How to Apply
An apprenticeship is a pathway to a rewarding career. Visit Apprenticeship in Ontario to learn more.
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.
Student Success
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
ADMISSIONS
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 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 and learn more about your options, our programs, and life at George Brown.
Baker / Patissier Apprentice Program Program (H600)
-
Program Name:
Baker / Patissier Apprentice Program
- Code: H600
-
Credential:
George Brown College Certificate
-
Method of Study:
Full-time
-
Duration:
2 - 5 years
- Centre:
- School: Chef School
- Location: St. James Campus
- Starting Months: Open enrolment
-
Domestic Tuition:
$678.00 (Classroom fee) * +
-
Experiential Learning:
Apprenticeship
-
Fall 2021 Delivery:
Semester 1: Hybrid
-
Winter 2022 Delivery:
Semester 1, 2: Not Running
Compare up to 3 programs
Overview
Program Overview
Come experience the taste of joy! 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 Description
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.
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 Colleges and Universities (MCU).
Courses
Required Courses
H600 BAKER APPRENTICESHIP – BASIC
| 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 |
H606 BAKER APPRENTICESHIP – ADVANCED
| 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 |
H604 PATISSIER APPRENTICESHIP
| 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 |
Career & Postgraduate 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 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.
Tuition and Fees
Domestic Tuition
Additional Costs
* Amounts listed is for one level of the program starting in fall 2020. Fees are subject to change for programs starting in fall 2021 and at later dates.
Additional Cost (subject to change)
| Description | Cost |
|---|---|
| Uniform | $290 |
| 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.
Disclaimer: The information contained in this website 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.
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 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 Transfer Guide 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.
How to Apply
An apprenticeship is a pathway to a rewarding career. Visit Apprenticeship in Ontario to learn more.
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.
Student Success
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
ADMISSIONS
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 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 and learn more about your options, our programs, and life at George Brown.
Baker / Patissier Apprentice Program Program (H600)
-
Program Name:
Baker / Patissier Apprentice Program
- Code: H600
-
Credential:
George Brown College Certificate
-
Method of Study:
Full-time
-
Duration:
2 - 5 years
- Centre:
- School: Chef School
- Location: St. James Campus
- Starting Months: Open enrolment
-
Domestic Tuition:
$678.00 (Classroom fee) * +
-
Experiential Learning:
Apprenticeship
-
Fall 2020 Delivery Method:
Online (on-campus activities will resume as soon as it is safe to do so)
Compare up to 3 programs
Overview
Program Overview
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 Description
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.
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 Colleges and Universities (MCU).
Courses
Required Courses
Information about SPRING 2021
Information about the courses being delivered for this program in the Spring 2021 semester is now available.
Students are expected to participate in live online interactive cooking sessions at specific points in all practical courses. Live classes include students cooking from home at a specific time. Students will be required to have both camera and microphones turned on during these sessions. If students require modifications they must address this with the faculty at the beginning of the course to develop a plan that will address the 'live cooking' criteria.
H600 BAKER APPRENTICESHIP – BASIC
| 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 |
H606 BAKER APPRENTICESHIP – ADVANCED
| 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 |
H604 PATISSIER APPRENTICESHIP
| 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 |
Career & Postgraduate 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 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.
Tuition and Fees
Domestic Tuition
Additional Costs
* 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)
| Description | Cost |
|---|---|
| Uniform | $290 |
| 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.
Disclaimer: The information contained in this website 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.
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 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.
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 to Apply
An apprenticeship is a pathway to a rewarding career. Visit Apprenticeship in Ontario to learn more.
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.
Student Success
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
ADMISSIONS
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 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 and learn more about your options, our programs, and life at George Brown.
Baker / Patissier Apprentice Program Program (H600)
-
Program Name:
Baker / Patissier Apprentice Program
- Code: H600
-
Credential:
George Brown College Certificate
-
Method of Study:
Full-time
-
Duration:
2 - 5 years
- Centre:
- School: Chef School
- Location: St. James Campus
- Starting Months: Open enrolment
-
Domestic Tuition:
$678.00 (Classroom fee) * +
-
Experiential Learning:
Apprenticeship
Compare up to 3 programs
Overview
Program Overview
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 Description
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.
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 Colleges and Universities (MCU).
Courses
Required Courses
H600 BAKER APPRENTICESHIP – BASIC
| 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 |
H606 BAKER APPRENTICESHIP – ADVANCED
| 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 |
H604 PATISSIER APPRENTICESHIP
| 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 |
Career & Postgraduate 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 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 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.
Tuition and Fees
Domestic Tuition
Additional Costs
* 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.
Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| 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.
Disclaimer: The information contained in this website 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.
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 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.
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 to Apply
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.
An apprenticeship is a pathway to a rewarding career. Visit Apprenticeship in Ontario to learn more.
Student Success
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
ADMISSIONS
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.