Baking and Pastry Arts Management Program (H113)
Program Description
Program Overview
Gain advanced patisserie training and develop the management skills needed to operate a successful business in the two-year Baking and Pastry Arts Management program. Located in downtown Toronto, surrounded by top bakeries, catering companies, hotels and pastry shops, George Brown College provides an excellent place to learn, get inspired and unleash your creativity.
Full Description
Get ready to launch an exciting career with the two-year Baking and Pastry Arts Management (H113) diploma program. Under the guidance of top baking professionals, you will develop core skills in a wide range of specialized areas, including:
- chocolate and confections
- specialty cakes
- modern bakery café
- tarts and pastries
- plated desserts
- artisan bread and breakfast pastries
- petits fours, laminated dough and viennoiseries
- artisan sugar confections
Instruction in industry standards and practices regarding sanitation and production management is also included.
These skills will set you up for success in high-end bakery and pastry arts. Your classroom work will include case studies designed to develop and perfect your baking skills. You will also complete an industry work-integrated learning experience you can add to your resumé.
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, and product packaging, showcasing and distribution methods.
Program Schedule
The Baking and Pastry Arts Management program currently operates from Monday to Friday. Some classes may begin as early as 7am, and others may end as late as 11pm.
Applicants who start in September will have a break during the spring/summer term (they will not be in classes).
Applicants who start in May will have a break during the winter term (they will not be in classes).
George Brown College Chef School Student Standards and Expectations
Your Field Education Options
As part of the program, you will complete an 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.
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).
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 the Assessment Centre for more information.
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.
Tuition & Fees
Domestic Tuition
International Tuition
Additional Costs
* 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. Fees are subject to change for programs starting in Fall 2024 and at later dates. This fee does not include books, which are to be purchased by the student separately.
** Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2024. 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. This fee does not include books, which are to be purchased by the student separately.
† Additional Cost
| Description | Cost |
|---|---|
| Small wares | $100 – $300 |
| Manuals and books | $400 |
Note: Semester 1 tuition fees include the cost of a baking kit, safety shoes, and Chef School uniform.
Please view the following for a detailed list of what is contained in the baking kit:
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.
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.
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.
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.
Baking and Pastry Arts Management Program (H113)
Program Description
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
- specialty cakes
- modern bakery café
- tarts and pastries
- plated desserts
- artisan bread and breakfast pastries
- petits fours, laminated dough and viennoiseries
- 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 as early as 7am, and others may end as late as 11p.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).
George Brown College Chef School Student Standards and Expectations
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.
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).
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.
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.
Tuition & 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 total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2023. Fees are subject to change for programs starting in Fall 2024 and at later dates.
† Additional Cost
| Description | Cost |
|---|---|
| Small wares | $100 – $300 |
| Manuals and books | $400 |
Note: Semester 1 tuition fees include the cost of a baking kit, safety shoes, and Chef School uniform.
Please view the following for a detailed list of what is contained in the baking kit:
George Brown Baking Kit Detailed List
George Brown Baking Kit Visual
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.
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.
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.
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.
