Baking and Pastry Arts Management Program (H113)
- Program Name: Baking and Pastry Arts Management
- Code: H113
- Credential: Ontario College Diploma
- Method of Study: Full-time
- Duration: 2 years (4 semesters, non-consecutive)
- Centre:
- School: Chef School
- Location: St. James Campus
- Starting Months: May, September
- Domestic Tuition: $5,637.00 * †
- International Tuition: $19,200.00 ** †
- Experiential Learning:
We believe in learning by doing and that is why all of our programs at CHCA have incorporated work integrated learning opportunities.
- Fall 2023 Delivery: Semester 1, 2, 3, 4: Hybrid
Compare up to 3 programs
Overview
Program Overview
Located in the heart of downtown Toronto, George Brown puts you at the centre of the Baking and Pastry industry in Canada. Designed by leaders in the industry, this two-year program in Baking and Pastry Arts Management gives you the best of both worlds – advanced patisserie training and the management skills you need to operate a successful business.
Full Description
Under the guidance of top baking professionals, you will develop core skills and unleash your creativity in a wide range of specialized areas, including:
- chocolate and confections
- wedding cakes
- modern bakery café
- tarts and pastries
- plated desserts
- artisan bread and breakfast pastries
- petits fours, laminated dough and viennoiseries
- ice cream and sorbets
- artisan sugar confections
These skills will make you a sought-after graduate in the world of high-end bakery and pastry arts. Your classroom work will include a series of case studies designed to develop and perfect your baking skills. You will also complete an industry externship, gaining practical experience that will give you a real career advantage.
On the business side, you will learn the key skills that are necessary to run a successful baking operation, including:
- business planning
- leadership and motivation
- sales and marketing
- product packaging, showcasing and distribution methods
Instruction in industry standards and practices regarding sanitation and production management is also included.
Program Schedule
The schedule for the Baking and Pastry Arts Management program currently operates from Monday to Friday. Note, some classes may begin at 7 a.m. and others may run until 10 p.m.
Applicants who start in September (Fall) will have a break during the Spring/Summer term (i.e., they will not be in classes).
Applicants who start in May (Spring) will have a break during the Winter term (i.e., they will not be in classes).
Your Field Education Options
As part of the program, you will complete a unique industry externship. George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also strongly encouraged to pursue self-directed industry work experience opportunities they believe will provide the learning experiences they value and meet the program's learning outcomes.
This valuable work experience can be added to your resumé. In addition to more formal on-the-job work experience, George Brown College endeavours to provide learning opportunities with real-world challenges and customers.
Program Learning Outcomes
The graduate demonstrates the ability to:
- Research and design a variety of bakery, pastry and confectionary-related products that meet the needs of a range of food service environments.
- Produce and present a variety of bakery, pastry and confectionary-related products that meet the needs of a range of food service environments.
- Apply fundamental nutritional principles, including recipe modifications, to all aspects of baking production, with an awareness of potential allergens and dietary requirements.
- Apply effective kitchen management skills in order to responsibly use resources in a baking and pastry operation.
- Identify effective business practices, including marketing and cost control in the management of a pastry and baking operation.
- Identify human resource management practices as they relate to the hospitality industry.
- Develop ongoing personal strategies and plans to enhance hospitality leadership in a baking and pastry arts environment.
Courses
Required Courses
SEMESTER 1
| Code | Course Name |
|---|---|
| HOSF1145 | Sanitation |
| HOSF1094 | Baking and Pastry Arts Theory I |
| HOSF1093 | Baking and Pastry Arts Skills I |
| HOSF1146 | Emergency First Aid/Heartsaver CPR (weekend course) |
| COMM2000 | Communicating Across Contexts** |
| MATH1200 | Culinary Math Essentials |
| GSCI1035 | Science of Sustainability |
SEMESTER 2
| Code | Course Name |
|---|---|
| HOSF1287 | WHMIS |
| HOST1068 | Smart Serve |
| HOSF1097 | Baking and Pastry Arts Theory II |
| HOSF1096 | Baking and Pastry Arts Skills II |
| HOSF1224 | Dessert Menu Management* |
| HOSF2060 | Baking and Pastry Production I* |
| HOST1126 | Career Preparation* |
| HOSF1255 | Nutrition Fundamentals from a Culinary Perspective |
| HOSF1206 | Cost Control* (hybrid) |
SEMESTER 3
| Code | Course Name |
|---|---|
| HOSF2032 | Baking and Pastry Arts Skills III* |
| HOSF2033 | Baking and Pastry Arts Theory III* |
| HOST2065 | Industry Externship* |
| HOSF2061 | Baking and Pastry Production II* |
| GNED | General Education Elective |
SEMESTER 4
| Code | Course Name |
|---|---|
| HOSF2052 | Baking and Pastry Arts Skills IV |
| HOST1035 | Marketing and Entrepreneurship* |
| HOST2074 | Cheese and Beverage* |
| HOSF2058 | Baking and Pastry Arts Theory IV |
| HOSF2081 | Hospitality Leadership and Communication |
| GNED | General Education Elective |
* seven-week course
**Based on the results of your placement test, you may be required to take COMM 1000 Introduction to College Communication before progressing to COMM 2000. COMM 1000 does not count as a course required for graduation and you will be charged for this extra course. Please visit Assessment Centre for more information.
Career & Postgraduate Study Opportunities
Educational Pathways
As a graduate of any culinary or baking and pastry management program in Ontario (or one-year certificate program with one year of industry experience), you are eligible to apply for our Advanced French Patisserie postgraduate program (H413).
Tuition and Fees
Domestic Tuition
International Tuition
Additional Costs
* Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2022. Fees are subject to change for programs starting in Fall 2023 and at later dates.
** Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2023. Tuition fees are subject to board approval. Material, student service and ancillary fees are estimated based on prior years. All fees are subject to change without notice.
View the Full Equipment List (PDF)
† Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Knives and small wares | $500 – $700 |
| Manuals and books | $400 |
| Black safety shoes | $110 – $160 |
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
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)
Applicants may also qualify for admission to this program through completion of the Hospitality Services (Pre-Hospitality) program (H101). There are a limited number of seats available and admission is not guaranteed.
** Mature student status (19 years of age or older and no OSSD)
Mature students may take the Admissions Assessment for English, OR may consider upgrading to achieve the credit needed in English.
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 our transfer guide for more information.
Apply to
Domestic students should apply through Ontario Colleges.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
Special Requirements
Please note:
Applicants who start in September (Fall) will have a break during the Spring/Summer term (i.e., they will not be in classes).
Applicants who start in May (Spring) will have a break during the Winter term (i.e., they will not be in classes).
* There is no fast-track option for this program
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
Domestic students should apply through Ontario Colleges.
International Students
Visit the How to Apply page for more information on how and when to apply.
International students should apply through the George Brown College Online Application System.
Student Success
“I really enjoyed the quality of teaching from the instructors. Every day, I learned something new. The program gave me a solid background to build on.”
Contact Us
DOMESTIC STUDENT ADMISSIONS
For inquiries about domestic admission requirements, admission deadlines or the admissions process, please contact the Admissions Office at admissions@georgebrown.ca or visit the Admissions web page.
FINANCIAL/FEES
For inquiries about OSAP, bursaries, scholarships and other financial inquiries, please contact the Financial Aid Office at FinAid@georgebrown.ca or visit the Financial Aid web page.
BAKING AND PASTRY ARTS MANAGEMENT (H113)
For general Chef School inquiries, please contact CHCAStudentSupport@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.
International Students
Contact one of our international recruitment representatives specializing by country of origin by either booking a virtual meeting or submitting an inquiry. For more information visit the International Contact Us page
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.
Baking and Pastry Arts Management Program (H113)
- Program Name: Baking and Pastry Arts Management
- Code: H113
- Credential: Ontario College Diploma
- Method of Study: Full-time
- Duration: 2 years (4 semesters, non-consecutive)
- Centre:
- School: Chef School
- Location: St. James Campus
- Starting Months: May, September
- Domestic Tuition: $5,501.00 * †
- International Tuition: $18,590.00 ** †
- Experiential Learning:
We believe in learning by doing and that is why all of our programs at CHCA have incorporated work integrated learning opportunities.
- Spring 2023 Delivery: Semester 1, 3: Hybrid; Semester 4: Not Available
Compare up to 3 programs
Overview
Program Overview
Located in the heart of downtown Toronto, George Brown puts you at the centre of the Baking and Pastry industry in Canada. Designed by leaders in the industry, this two-year program in Baking and Pastry Arts Management gives you the best of both worlds – advanced patisserie training and the management skills you need to operate a successful business.
Full Description
Under the guidance of top baking professionals, you will develop core skills and unleash your creativity in a wide range of specialized areas, including:
- chocolate and confections
- wedding cakes
- modern bakery café
- tarts and pastries
- plated desserts
- artisan bread and breakfast pastries
- petits fours, laminated dough and viennoiseries
- ice cream and sorbets
- artisan sugar confections
These skills will make you a sought-after graduate in the world of high-end bakery and pastry arts. Your classroom work will include a series of case studies designed to develop and perfect your baking skills. You will also complete an industry externship, gaining practical experience that will give you a real career advantage.
On the business side, you will learn the key skills that are necessary to run a successful baking operation, including:
- business planning
- leadership and motivation
- sales and marketing
- product packaging, showcasing and distribution methods
Instruction in industry standards and practices regarding sanitation and production management is also included.
Program Schedule
The schedule for the Baking and Pastry Arts Management program currently operates from Monday to Friday. Note, some classes may begin at 7 a.m. and others may run until 10 p.m.
Applicants who start in September (Fall) will have a break during the Spring/Summer term (i.e., they will not be in classes).
Applicants who start in May (Spring) will have a break during the Winter term (i.e., they will not be in classes).
Your Field Education Options
As part of the program, you will complete a unique industry externship. George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also strongly encouraged to pursue self-directed industry work experience opportunities they believe will provide the learning experiences they value and meet the program's learning outcomes.
This valuable work experience can be added to your resumé. In addition to more formal on-the-job work experience, George Brown College endeavours to provide learning opportunities with real-world challenges and customers.
Program Learning Outcomes
The graduate demonstrates the ability to:
- Research and design a variety of bakery, pastry and confectionary-related products that meet the needs of a range of food service environments.
- Produce and present a variety of bakery, pastry and confectionary-related products that meet the needs of a range of food service environments.
- Apply fundamental nutritional principles, including recipe modifications, to all aspects of baking production, with an awareness of potential allergens and dietary requirements.
- Apply effective kitchen management skills in order to responsibly use resources in a baking and pastry operation.
- Identify effective business practices, including marketing and cost control in the management of a pastry and baking operation.
- Identify human resource management practices as they relate to the hospitality industry.
- Develop ongoing personal strategies and plans to enhance hospitality leadership in a baking and pastry arts environment.
Courses
Required Courses
SEMESTER 1
| Code | Course Name |
|---|---|
| HOSF1094 | Baking and Pastry Arts Theory I |
| HOSF1093 | Baking and Pastry Arts Skills I |
| HOSF1145 | Sanitation |
| HOSF1146 | Emergency First Aid/Heartsaver CPR (weekend course) |
| COMM1007 | College English** |
| MATH1102 | Math for Hospitality** |
| GSCI1035 | Science of Sustainability |
SEMESTER 2
| Code | Course Name |
|---|---|
| HOSF1097 | Baking and Pastry Arts Theory II |
| HOSF1096 | Baking and Pastry Arts Skills II |
| HOSF1224 | Dessert Menu Management* |
| HOSF2060 | Baking and Pastry Production I* |
| HOST1126 | Career Preparation* |
| HOSF1255 | Nutrition Fundamentals from a Culinary Perspective |
| HOSF1206 | Cost Control* (hybrid) |
| HOSF 1287 | WHMIS |
| HOST1068 | Smart Serve |
SEMESTER 3
| Code | Course Name |
|---|---|
| HOSF2032 | Baking and Pastry Arts Skills III* |
| HOSF2033 | Baking and Pastry Arts Theory III* |
| HOST2065 | Industry Externship* |
| HOSF2061 | Baking and Pastry Production II* |
| GNED | General Education Elective |
SEMESTER 4
| Code | Course Name |
|---|---|
| HOSF2052 | Baking and Pastry Arts Skills IV |
| HOST1035 | Marketing and Entrepreneurship* |
| HOST2074 | Cheese and Beverage* |
| HOSF2058 | Baking and Pastry Arts Theory IV |
| HOSF2081 | Hospitality Leadership and Communication |
| GNED | General Education Elective |
* 7-week course
** Based on the results of your placement test, you may be required to take COMM 1000 Introduction to College Communication before progressing to COMM 1007. You may also be required to take MATH 1000*** (Math Foundations) before progressing to MATH 1102 (Mathematics for Hospitality). COMM 1000 and MATH 1000 do not count as a course required for graduation, and you will be charged for this extra course. Please visit Assessment Centre for more information.
*** Math Placement Testing not required as of Winter 2023 intake.
Career & Postgraduate Study Opportunities
Educational Pathways
As a graduate of any culinary or baking and pastry management program in Ontario (or one-year certificate program with one year of industry experience), you are eligible to apply for our Advanced French Patisserie postgraduate program (H413).
Tuition and Fees
Domestic Tuition
International Tuition
Additional Costs
* Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2021. Fees are subject to change for programs starting in Fall 2022 and at later dates.
** Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2022. Fees are subject to change for programs starting in Fall 2023 and at later dates.
View the Full Equipment List (PDF)
† Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Knives and small wares | $500 - $700 |
| Manuals and books | $400 |
| Black safety shoes | $110 - $160 |
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
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)
Applicants may also qualify for admission to this program through completion of the Hospitality Services (Pre-Hospitality) program (H101). There are a limited number of seats available and admission is not guaranteed.
** Mature student status (19 years of age or older and no OSSD)
Mature students may take the Admissions Assessment for English, OR may consider upgrading to achieve the credit needed in English.
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 our transfer guide for more information.
Apply to
Domestic students should apply through Ontario Colleges.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
Special Requirements
Please note:
Applicants who start in September (Fall) will have a break during the Spring/Summer term (i.e., they will not be in classes).
Applicants who start in May (Spring) will have a break during the Winter term (i.e., they will not be in classes).
* There is no fast-track option for this program
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
Domestic students should apply through Ontario Colleges.
International Students
Visit the How to Apply page for more information on how and when to apply.
International students should apply through the George Brown College Online Application System.
Student Success
“I really enjoyed the quality of teaching from the instructors. Every day, I learned something new. The program gave me a solid background to build on.”
Contact Us
DOMESTIC STUDENT ADMISSIONS
For inquiries about domestic admission requirements, admission deadlines or the admissions process, please contact the Admissions Office at admissions@georgebrown.ca or visit the Admissions web page.
FINANCIAL/FEES
For inquiries about OSAP, bursaries, scholarships and other financial inquiries, please contact the Financial Aid Office at FinAid@georgebrown.ca or visit the Financial Aid web page.
BAKING AND PASTRY ARTS MANAGEMENT (H113)
For general Chef School inquiries, please contact chcastudentsupport@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.
International Students
Contact one of our international recruitment representatives specializing by country of origin by either booking a virtual meeting or submitting an inquiry. For more information visit the International Contact Us page
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.
Baking and Pastry Arts Management Program (H113)
- Program Name: Baking and Pastry Arts Management
- Code: H113
- Credential: Ontario College Diploma
- Method of Study: Full-time
- Duration: 2 years (4 semesters, non-consecutive)
- Centre:
- School: Chef School
- Location: St. James Campus
- Starting Months: January, May, September
- Domestic Tuition: $5,420.00 * †
- Experiential Learning:
We believe in learning by doing and that is why all of our programs at CHCA have incorporated work integrated learning opportunities.
- Spring 2022 Delivery: Semester 1: Choice; Semester 2, 3: Hybrid
Compare up to 3 programs
Overview
Program Overview
Live the sweet life! Located in the heart of downtown Toronto, George Brown puts you at the centre of the Baking & Pastry industry in Canada. Designed by leaders in the industry, this two-year program in Baking and Pastry Arts Management gives you the best of both worlds – advanced patisserie training and the management skills you need to operate a successful business.
Full Description
Under the guidance of top baking professionals, you will develop core skills and unleash your creativity in a wide range of specialized areas, including:
- chocolate and confections
- wedding cakes
- modern bakery café
- tarts and pastries
- plated desserts
- artisan bread and breakfast pastries
- petits fours, laminated dough and viennoiseries
- ice cream and sorbets
- artisan sugar confections
These skills will make you a sought-after graduate in the world of high-end bakery and pastry arts. Your classroom work will include a series of case studies designed to develop and perfect your baking skills. You will also complete an industry externship, gaining practical experience that will give you a real career advantage.
On the business side, you will learn the key skills that are necessary to run a successful baking operation, including:
- business planning
- leadership and motivation
- sales and marketing
- product packaging, showcasing and distribution methods
Instruction in industry standards and practices regarding sanitation and production management is also included.
Program Schedule
The schedule for the Baking and Pastry Arts Management program currently operates from Monday to Friday. Note, some classes may begin at 7 a.m. and others may run until 10 p.m.
Your Field Education Options
As part of the program, you will complete a unique industry externship. George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also strongly encouraged to pursue self-directed industry work experience opportunities they believe will provide the learning experiences they value and meet the learning outcomes of the program.
This valuable work experience can be added to your resume. In addition to more formal on-the-job work experience, George Brown College endeavours to provide learning opportunities with real-world challenges and clients.
Program Learning Outcomes
The graduate has reliably demonstrated the ability to:
- Research and design a variety of bakery, pastry and confectionary-related products that meet the needs of a range of food service environments.
- Produce and present a variety of bakery, pastry and confectionary-related products that meet the needs of a range of food service environments.
- Apply fundamental nutritional principles, including recipe modifications, to all aspects of baking production, with an awareness of potential allergens and dietary requirements.
- Apply effective kitchen management skills in order to responsibly use resources in a baking and pastry operation.
- Identify effective business practices, including marketing and cost control in the management of a pastry and baking operation.
- Identify human resource management practices as they relate to the hospitality industry.
- Develop ongoing personal strategies and plans to enhance hospitality leadership in a baking and pastry arts environment.
Courses
Required Courses
SEMESTER 1
| Code | Course Name |
|---|---|
| HOSF1094 | Baking and Pastry Arts Theory I (Sanitation Certificate included) |
| HOSF1093 | Baking and Pastry Arts Skills I |
| HOSF1146 | Emergency First Aid/Heartsaver CPR (weekend course) |
| COMM1007 | College English** |
| MATH1102 | Math for Hospitality** |
| GNED | General Education Elective |
SEMESTER 2
| Code | Course Name |
|---|---|
| HOSF1097 | Baking and Pastry Arts Theory II (WHMIS Certificate included) |
| HOSF1096 | Baking and Pastry Arts Skills II |
| HOSF1224 | Dessert Menu Management* (Smart Serve Certificate) |
| HOSF2060 | Baking & Pastry Production I* |
| HOST1126 | Career Preparation* |
| HOSF1255 | Nutrition Fundamentals from a Culinary Perspective |
| HOSF1206 | Cost Control* (hybrid) |
SEMESTER 3
| Code | Course Name |
|---|---|
| HOSF2032 | Baking and Pastry Arts Skills III* |
| HOSF2033 | Baking and Pastry Arts Theory III* |
| HOST2065 | Industry Externship* |
| HOSF2061 | Baking and Pastry Production II* |
| GNED | General Education Elective |
SEMESTER 4
| Code | Course Name |
|---|---|
| HOSF2052 | Baking and Pastry Arts Skills IV |
| HOST1035 | Marketing and Entrepreneurship* |
| HOST2074 | Cheese and Beverage* |
| HOSF2058 | Baking and Pastry Arts Theory IV |
| HOSF2081 | Hospitality Leadership and Communication |
| GNED | General Education Elective |
* 7-week course
**Based on the results of your placement test, you may be required to take COMM1003 (English Skills)*** or CESL1003 (English Skills – ESL)*** before progressing to COMM1007. You may also be required to take MATH 1000 (Math Foundations) before progressing to MATH 1102 (Mathematics for Hospitality). COMM 1003/CESL 1003 and MATH 1000 do not count as courses required for graduation and you will be charged for these extra courses. Please visit Assessment Centre for more information.
***COMM1003/CESL1003 courses will be replaced by COMM1000 Introduction to College Communication starting with Winter 2022 intake.
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 at the cutting edge of the industry all around the world. You can begin a rewarding career in a commercial bakery, hotel, catering company or one of the countless bakeries, specialty cake 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.
Tuition and Fees
Domestic Tuition
Additional Costs
* Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2020. Fees are subject to change for programs starting in Fall 2021 and at later dates.
View the Full Equipment List (PDF)
† Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Knives and small wares | $500 - $700 |
| Manuals and books | $400 |
| Black safety shoes | $110 - $160 |
** First semester materials fee includes the Gisslen Professional Baking e-text.
** Second semester materials fee includes the Nutrition e-text.
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
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 10 Math (Applied or Academic) OR Grade 11 Math (C, M or U) OR Grade 12 (C or U)
Applicants may also qualify for admission to this program through completion of the Hospitality Services program (H101) with an overall grade point average of 3.0. There are a limited number of seats available and admission is not guaranteed.
** 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 our transfer guide for more information.
Apply to
Domestic students should apply through Ontario Colleges
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
Special Requirements
Please note:
Applicants who start in September (Fall) will have a break during the Spring/Summer term (i.e., they will not be in classes).
Applicants who start in May (Spring) will have a break during the Winter term (i.e., they will not be in classes).
* There is no fast-track option for this program
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
Domestic students should apply through Ontario Colleges
International Students
Visit the How to Apply page for more information on how and when to apply.
International students should apply through the George Brown College Online Application System.
Student Success
“I really enjoyed the quality of teaching from the instructors. Every day, I learned something new. The program gave me a solid background to build on.”
Contact Us
DOMESTIC STUDENT ADMISSIONS
For inquiries about domestic admission requirements, admission deadlines or the admissions process, please contact the Admissions Office at admissions@georgebrown.ca or visit the Admissions web page.
FINANCIAL/FEES
For inquiries about OSAP, bursaries, scholarships and other financial inquiries, please contact the Financial Aid Office at FinAid@georgebrown.ca or visit the Financial Aid web page.
BAKING AND PASTRY ARTS MANAGEMENT (H113)
For general Chef School inquiries, please contact chcastudentsupport@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.
International Students
Contact one of our international recruitment representatives specializing by country of origin by either booking a virtual meeting or submitting an inquiry. For more information visit the International Contact Us page
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.
Baking and Pastry Arts Management Program (H113)
- Program Name: Baking and Pastry Arts Management
- Code: H113
- Credential: Ontario College Diploma
- Method of Study: Full-time
- Duration: 2 years (4 semesters)
- Centre:
- School: Chef School
- Location: St. James Campus
- Starting Months: May, September
- Domestic Tuition: $5,249.00 * †
- Experiential Learning:
We believe in learning by doing and that is why all of our programs at CHCA have incorporated work integrated learning opportunities.
- 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
Located in the heart of downtown Toronto, George Brown puts you at the centre of the Baking & Pastry industry in Canada. Designed by leaders in the industry, this two-year program in Baking and Pastry Arts Management gives you the best of both worlds – advanced patisserie training and the management skills you need to operate a successful business.
Full Description
Under the guidance of top baking professionals, you will develop core skills and unleash your creativity in a wide range of specialized areas, including:
- chocolate and confections
- wedding cakes
- modern bakery cafe
- tarts and pastries
- plated desserts
- artisan breads and breakfast pastries
- petits fours, laminated dough and viennoiseries
- ice cream and sorbets
- artisan sugar confections
These skills will make you a sought-after graduate in the world of high-end bakery and pastry arts. Your classroom work will include a series of case studies designed to develop and perfect your baking skills. You will also complete an industry externship, gaining practical experience that will give you a real career advantage.
On the business side, you will learn the key skills that are necessary to run a successful baking operation, including:
- business planning
- leadership and motivation
- sales and marketing
- product packaging, showcasing and distribution methods
Instruction in industry standards and practices regarding sanitation and production management is also included.
Program Schedule
The schedule for the Baking and Pastry Arts Management program currently operates from Monday to Friday. Note, some classes may begin at 7 a.m. and others may run until 10 p.m.
Your Field Education Options
As part of the program, you will complete a unique industry externship. George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also strongly encouraged to pursue self-directed industry work experience opportunities they believe would provide the learning experiences they value and meet the learning outcomes of the program.
This valuable work experience can be added to your resume. In addition to more formal on-the-job work experience, George Brown College endeavours to provide learning opportunities with real-world challenges and clients.
Program Learning Outcomes
The graduate has reliably demonstrated the ability to:
- Research and design a variety of bakery, pastry and confectionary-related products that meet the needs of a range of food service environments.
- Produce and present a variety of bakery, pastry and confectionary-related products that meet the needs of a range of food service environments.
- Apply fundamental nutritional principles, including recipe modifications, to all aspects of baking production, with an awareness of potential allergens and dietary requirements.
- Apply effective kitchen management skills in order to responsibly use resources in a baking and pastry operation.
- Identify effective business practices, including marketing and cost control in the management of a pastry and baking operation.
- Identify human resource management practices as they relate to the hospitality industry.
- Develop ongoing personal strategies and plans to enhance hospitality leadership in a baking and pastry arts environment.
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.
SEMESTER 1
| Code | Course Name |
|---|---|
| HOSF1094 | Baking and Pastry Arts Theory I (Sanitation Certificate included) |
| HOSF1093 | Baking and Pastry Arts Skills I |
| HOSF1146 | Emergency First Aid/Heartsaver CPR (weekend course) |
| COMM1007 | College English** |
| MATH1102 | Math for Hospitality** |
| GNED | General Education Elective |
SEMESTER 2
| Code | Course Name |
|---|---|
| HOSF1097 | Baking and Pastry Arts Theory II (WHMIS Certificate included) |
| HOSF1096 | Baking and Pastry Arts Skills II |
| HOSF1224 | Dessert Menu Management* (Smart Serve Certificate) |
| HOSF2060 | Baking & Pastry Production I* |
| HOST1126 | Career Preparation* |
| HOSF1255 | Nutrition Fundamentals from a Culinary Perspective |
| HOSF1206 | Cost Control* (hybrid) |
SEMESTER 3
| Code | Course Name |
|---|---|
| HOSF2032 | Baking and Pastry Arts Skills III* |
| HOSF2033 | Baking and Pastry Arts Theory III* |
| HOST2065 | Industry Externship* |
| HOSF2061 | Baking and Pastry Production II* |
| GNED | General Education Elective |
SEMESTER 4
| Code | Course Name |
|---|---|
| HOSF2052 | Baking and Pastry Arts Skills IV |
| HOST1035 | Marketing and Entrepreneurship* |
| HOST2074 | Cheese and Beverage* |
| HOSF2058 | Baking and Pastry Arts Theory IV |
| HOSF2081 | Hospitality Leadership and Communication |
| GNED | General Education Elective |
* 7-week course
** 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 MATH 1102 (Mathematics for Hospitality). COMM 1003/CESL 1003 and MATH 1000 do not count as courses required for graduation and you will be charged for these extra courses. Please visit georgebrown.ca/assessment for more information.
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 at the cutting edge of the industry all around the world. You can begin a rewarding career in a commercial bakery, hotel, catering company or one of the countless bakeries, specialty cake 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.
Tuition and Fees
Domestic Tuition
Additional Costs
* Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2019. Fees are subject to change for programs starting in Fall 2020 and at later dates.
View the Full Equipment List (PDF)
† Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Knives and small wares | $500 - $700 |
| Manuals and books | $400 |
| Black safety shoes | $110 - $160 |
** 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.
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
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 (C, M or U) or Grade 12 (C or U)
Applicants may also qualify for admission to this program through completion of the Hospitality Services (Pre-Hospitality) program (H101) with an overall grade point average of 3.0. There are a limited number of seats available and admission is not guaranteed.
** 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.
Apply to
Domestic students should apply through Ontario Colleges
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
Special Requirements
Please note:
Applicants who start in September (Fall) will have a break during the Spring/Summer term (i.e. they will not be in classes).
Applicants who start in May (Spring) will have a break during the Winter term (i.e. they will not be in classes).
* There is no fast-track option for this program
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
Domestic students should apply through Ontario Colleges
International Students
Visit the How to Apply page for more information on how and when to apply.
International students should apply through the George Brown College Online Application System.
Student Success
“I really enjoyed the quality of teaching from the instructors. Every day, I learned something new. The program gave me a solid background to build on.”
Contact Us
DOMESTIC STUDENT ADMISSIONS
For inquiries about domestic admission requirements, admission deadlines or the admissions process, please contact the Admissions Office at admissions@georgebrown.ca or visit the Admissions web page.
FINANCIAL/FEES
For inquiries about OSAP, bursaries, scholarships and other financial inquiries, please contact the Financial Aid Office at FinAid@georgebrown.ca or visit the Financial Aid web page.
BAKING AND PASTRY ARTS MANAGEMENT (H113)
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.
International Students
Contact one of our international recruitment representatives specializing by country of origin by either booking a virtual meeting or submitting an inquiry. For more information visit the International Contact Us page
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.
Baking and Pastry Arts Management Program (H113)
- Program Name: Baking and Pastry Arts Management
- Code: H113
- Credential: Ontario College Diploma
- Method of Study: Full-time
- Duration: 2 years (4 semesters)
- Centre:
- School: Chef School
- Location: St. James Campus
- Starting Months: May, September
- Domestic Tuition: $5,715.00 * †
- Experiential Learning:
We believe in learning by doing and that is why all of our programs at CHCA have incorporated work integrated learning opportunities.
Compare up to 3 programs
Overview
Program Overview
Located in the heart of downtown Toronto, George Brown puts you at the centre of the Baking & Pastry industry in Canada. Designed by leaders in the industry, this two-year program in Baking and Pastry Arts Management gives you the best of both worlds – advanced patisserie training and the management skills you need to operate a successful business.
Full Description
Under the guidance of top baking professionals, you will develop core skills and unleash your creativity in a wide range of specialized areas, including:
- chocolate and confections
- wedding cakes
- modern bakery cafe
- tarts and pastries
- plated desserts
- artisan breads and breakfast pastries
- petits fours, laminated dough and viennoiseries
- ice cream and sorbets
- artisan sugar confections
These skills will make you a sought-after graduate in the world of high-end bakery and pastry arts. Your classroom work will include a series of case studies designed to develop and perfect your baking skills. You will also complete an industry externship, gaining practical experience that will give you a real career advantage.
On the business side, you will learn the key skills that are necessary to run a successful baking operation, including:
- business planning
- leadership and motivation
- sales and marketing
- product packaging, showcasing and distribution methods
Instruction in industry standards and practices regarding sanitation and production management is also included.
Program Schedule
The schedule for the Baking and Pastry Arts Management program currently operates from Monday to Friday. Note, some classes may begin at 7 a.m. and others may run until 10 p.m.
Your Field Education Options
As part of the program, you will complete a unique industry externship. George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also strongly encouraged to pursue self-directed industry work experience opportunities they believe would provide the learning experiences they value and meet the learning outcomes of the program.
CHCA students can also participate in several short study abroad opportunities. Our options change often, but in recent years have included Peru, Europe, Spain, Costa Rica, India, Thailand and trips across Canada. Some trips are purely experiential learning, while others provide you with the opportunity to receive credit for a course in your program.
This valuable work experience can be added to your resume. In addition to more formal on-the-job work experience, George Brown College endeavours to provide learning opportunities with real-world challenges and clients.
Program Learning Outcomes
The graduate has reliably demonstrated the ability to:
- Research and design a variety of bakery, pastry and confectionary-related products that meet the needs of a range of food service environments.
- Produce and present a variety of bakery, pastry and confectionary-related products that meet the needs of a range of food service environments.
- Apply fundamental nutritional principles, including recipe modifications, to all aspects of baking production, with an awareness of potential allergens and dietary requirements.
- Apply effective kitchen management skills in order to responsibly use resources in a baking and pastry operation.
- Identify effective business practices, including marketing and cost control in the management of a pastry and baking operation.
- Identify human resource management practices as they relate to the hospitality industry.
- Develop ongoing personal strategies and plans to enhance hospitality leadership in a baking and pastry arts environment.
Courses
Required Courses
SEMESTER 1
| Code | Course Name |
|---|---|
| HOSF1094 | Baking and Pastry Arts Theory I (Sanitation Certificate included) |
| HOSF1093 | Baking and Pastry Arts Skills I |
| HOSF1146 | Emergency First Aid/Heartsaver CPR (weekend course) |
| COMM1007 | College English** |
| MATH1102 | Math for Hospitality** |
| GNED | General Education Elective |
SEMESTER 2
| Code | Course Name |
|---|---|
| HOSF1097 | Baking and Pastry Arts Theory II (WHMIS Certificate included) |
| HOSF1096 | Baking and Pastry Arts Skills II |
| HOSF1224 | Dessert Menu Management* (Smart Serve Certificate) |
| HOSF2060 | Baking & Pastry Production I* |
| HOST1126 | Career Preparation* |
| HOSF1255 | Nutrition Fundamentals from a Culinary Perspective |
| HOSF1206 | Cost Control* (hybrid) |
SEMESTER 3
| Code | Course Name |
|---|---|
| HOSF2032 | Baking and Pastry Arts Skills III* |
| HOSF2033 | Baking and Pastry Arts Theory III* |
| HOST2065 | Industry Externship* |
| HOSF2061 | Baking and Pastry Production II* |
| GNED | General Education Elective |
SEMESTER 4
| Code | Course Name |
|---|---|
| HOSF2052 | Baking and Pastry Arts Skills IV |
| HOST1035 | Marketing and Entrepreneurship* |
| HOST2074 | Cheese and Beverage* |
| HOSF2058 | Baking and Pastry Arts Theory IV |
| HOSF2081 | Hospitality Leadership and Communication |
| GNED | General Education Elective |
* 7-week course
** 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 MATH 1102 (Mathematics for Hospitality). COMM 1003/CESL 1003 and MATH 1000 do not count as courses required for graduation and you will be charged for these extra courses. Please visit georgebrown.ca/assessment for more information.
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 at the cutting edge of the industry all around the world. You can begin a rewarding career in a commercial bakery, hotel, catering company or one of the countless bakeries, specialty cake 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.
Tuition and Fees
Domestic Tuition
Additional Costs
* Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs 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 |
| Knives and small wares | $500 - $700 |
| Manuals and books | $400 |
| Black safety shoes | $110 - $160 |
** 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.
International Students
Visit the International Fees and Related Costs page for more information.
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 (C, M or U) or Grade 12 (C or U)
Applicants may also qualify for admission to this program through completion of the Hospitality Services (Pre-Hospitality) program (H101) with an overall grade point average of 3.0. There are a limited number of seats available and admission is not guaranteed.
** 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.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
Special Requirements
Please note:
Applicants who start in September (Fall), will have a break during the spring/summer term (i.e. they will not be in classes).
Applicants who start in May (Spring) will have a break during the Winter term (i.e. they will not be in classes).
* There is no fast-track option for this program
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
Apply To
Domestic students should apply through Ontario Colleges
International Students
Visit the How to Apply page for more information on how and when to apply.
International students should apply through the George Brown College Online Application System.
Student Success
“I really enjoyed the quality of teaching from the instructors. Every day, I learned something new. The program gave me a solid background to build on.”
Contact Us
DOMESTIC STUDENT ADMISSIONS
For inquiries about domestic admission requirements, admission deadlines or the admissions process, please contact the Admissions Office at admissions@georgebrown.ca or visit the Admissions web page.
INTERNATIONAL STUDENT ADMISSIONS
For inquiries about international admission requirements, permits, visas, accommodations or anything specific to international students, please contact the International Centre atinternational@georgebrown.ca or visit the International Application Process web page.
FINANCIAL/FEES
For inquiries about OSAP, bursaries, scholarships and other financial inquiries, please contact the Financial Aid Office at FinAid@georgebrown.ca or visit the Financial Aid web page.
BAKING AND PASTRY ARTS MANAGEMENT (H113)
For general Chef School inquiries, please contact chefschool@georgebrown.ca
For program curriculum inquiries, please contact the Co-ordinator:
Jennifer Lakhan-D'Souza, Program Co-ordinator
Email: jlakhand@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.
International Students
Contact one of our international recruitment representatives specializing by country of origin by either booking a virtual meeting or submitting an inquiry. For more information visit the International Contact Us page
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.
