Baker / Patissier Apprentice Program Program (H600)

2020-20212021-2022
  • Program Name:
    Baker / Patissier Apprentice Program
  • Code: H600
  • Credential:
    George Brown College Certificate
  • Method of Study:
    Full-time
  • Duration:
    2 - 5 years
  • Centre:
  • 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

H600 BAKER APPRENTICESHIP – BASIC

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

H606 BAKER APPRENTICESHIP – ADVANCED

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

H604 PATISSIER APPRENTICESHIP

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

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

Tuition

$678.00 (Classroom fee) * +

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

Student Name
D’Oyen Christie

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.

Sign up for our Open House Discovery Day.

Sign up and learn more about your options, our programs, and life at George Brown.

Baker / Patissier Apprentice Program Program (H600)

2020-20212021-2022
  • Program Name:
    Baker / Patissier Apprentice Program
  • Code: H600
  • Credential:
    George Brown College Certificate
  • Method of Study:
    Full-time
  • Duration:
    2 - 5 years
  • Centre:
  • 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

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

H606 BAKER APPRENTICESHIP – ADVANCED

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

H604 PATISSIER APPRENTICESHIP

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

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

Tuition

$678.00 (Classroom fee) * +

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

Student Name
D’Oyen Christie

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.

Sign up for our Open House Discovery Day.

Sign up and learn more about your options, our programs, and life at George Brown.