George Brown Polytechnic is located on the traditional territory of the Mississaugas of the Credit First Nation and other Indigenous peoples who have lived here over time. We are grateful to share this land as treaty people who learn, work and live in the community with each other.
Baking and Pastry Arts Management
(H113)
Program Details
- Program Code: H113
- Credential: Ontario College Diploma
- Duration: 2 years (4 semesters, non-consecutive)
- Method of Study: Full-time
- Starting Months: May, September
- Domestic Tuition: $6,582.00 * †
- International Tuition: $21,725.00 ** †
Program Availability
| Semester | Domestic | International |
|---|---|---|
| Fall 2026 | Open | Open |
| Winter 2027 | Not Available | Not Available |
| Spring 2027 | Open | Opens Jun 1, 2026 |
- PGWP Eligible: No
Get answers to your questions
Book info sessionProgram 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 Polytechnic 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
- bakery style cakes
- modern bakery café
- tarts and pastries
- plated desserts
- artisan bread and breakfast pastries
- laminated dough and viennoiseries
- artisan sugar confections
Instruction in industry standards and practices regarding sanitation and production management is also included. There is a consistent focus on time management and organization skills.
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 7 a.m., and others may end as late as 11 p.m.
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's The Chef School Student Standards and Expectations
Note: George Brown Polytechnic has adopted a Bring Your Own Device (BYOD) initiative. As a result, we no longer have computer lab classrooms. For classes that require computers, students will need to bring their own laptops. Our Library Learning Commons offers open access computers as well as equipment that can be borrowed on a short-term basis. For more information, please contact The Chef School at chcastudentsupport@georgebrown.ca
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 Polytechnic 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).
Alumni Impact
We are immensely proud of the contributions of our alumni in Toronto and around the globe.
From Michelin-starred restaurants to major construction, entertainment, community and financial organizations, our graduates are truly making an impact across a range of industries.
Latest alumni stories
Courses
Semester 1
| Code | Course Name |
|---|---|
| COMM2000 | Communicating Across Contexts |
| GSCI1035 | Science of Sustainability |
| HOSF1093 | Baking and Pastry Arts Skills I |
| HOSF1094 | Baking and Pastry Arts Theory I |
| HOSF1145 | Sanitation |
| HOSF1146 | Emergency First Aid/Heartsaver CPR |
| MATH1200 | Culinary Math Essentials |
Semester 2
| Code | Course Name |
|---|---|
| HOSF1096 | Baking and Pastry Arts Skills II |
| HOSF1097 | Baking and Pastry Arts Theory II |
| HOSF1206 | Cost Control |
| HOSF1224 | Dessert Menu Management |
| HOSF1255 | Nutrition Fundamentals from a Culinary Perspective |
| HOSF1287 | WHMIS |
| HOSF2060 | Baking and Pastry Production I |
| HOST1068 | Smart Serve |
| HOST1126 | Career Preparation |
Semester 3
| Code | Course Name |
|---|---|
| HOSF2032 | Baking and Pastry Arts Skills III |
| HOSF2033 | Baking and Pastry Arts Theory III |
| HOSF2061 | Baking and Pastry Production II |
| HOST2065 | Industry Externship |
| GNED | General Elective |
Semester 4
| Code | Course Name |
|---|---|
| HOSF2052 | Baking and Pastry Arts Skills IV |
| HOSF2058 | Baking and Pastry Arts Theory IV |
| HOSF2081 | Hospitality Leadership and Communication |
| HOST1035 | Marketing and Entrepreneurship* |
| HOST2074 | Cheese and Beverage |
| GNED | General Elective |
Course Outline URL
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
$6,582.00 * †
International Tuition
$21,725.00 ** †
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 2025. Fees are subject to change for programs starting in Fall 2026 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 2026. 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
Each year we award over $2 million dollars in scholarships, awards and bursaries to first-year students. Check out our financial aid web pages for ways to pay for college and the full list of available scholarships, awards and bursaries.
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
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)
** 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.
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 Polytechnic 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 Polytechnic Online Application System.
Contact Us
Baking and Pastry Arts Management (H113)
For general Chef School inquiries, please contact CHCAStudentSupport@georgebrown.ca.
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 Open House 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 Polytechnic .
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 Polytechnic 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
- bakery style cakes
- modern bakery café
- tarts and pastries
- plated desserts
- artisan bread and breakfast pastries
- laminated dough and viennoiseries
- artisan sugar confections
Instruction in industry standards and practices regarding sanitation and production management is also included. There is a consistent focus on time management and organization skills.
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 7 a.m., and others may end as late as 11 p.m.
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's The Chef School Student Standards and Expectations
Note: George Brown Polytechnic has adopted a Bring Your Own Device (BYOD) initiative. As a result, we no longer have computer lab classrooms. For classes that require computers, students will need to bring their own laptops. Our Library Learning Commons offers open access computers as well as equipment that can be borrowed on a short-term basis. For more information, please contact The Chef School at chcastudentsupport@georgebrown.ca
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 Polytechnic 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).
Alumni Impact
We are immensely proud of the contributions of our alumni in Toronto and around the globe.
From Michelin-starred restaurants to major construction, entertainment, community and financial organizations, our graduates are truly making an impact across a range of industries.
Latest alumni stories
Courses
Semester 1
| Code | Course Name |
|---|---|
| COMM2000 | Communicating Across Contexts |
| GSCI1035 | Science of Sustainability |
| HOSF1093 | Baking and Pastry Arts Skills I |
| HOSF1094 | Baking and Pastry Arts Theory I |
| HOSF1145 | Sanitation |
| HOSF1146 | Emergency First Aid/Heartsaver CPR |
| MATH1200 | Culinary Math Essentials |
Semester 2
| Code | Course Name |
|---|---|
| HOSF1096 | Baking and Pastry Arts Skills II |
| HOSF1097 | Baking and Pastry Arts Theory II |
| HOSF1206 | Cost Control |
| HOSF1224 | Dessert Menu Management |
| HOSF1255 | Nutrition Fundamentals from a Culinary Perspective |
| HOSF1287 | WHMIS |
| HOSF2060 | Baking and Pastry Production I |
| HOST1068 | Smart Serve |
| HOST1126 | Career Preparation |
Semester 3
| Code | Course Name |
|---|---|
| HOSF2032 | Baking and Pastry Arts Skills III |
| HOSF2033 | Baking and Pastry Arts Theory III |
| HOSF2061 | Baking and Pastry Production II |
| HOST2065 | Industry Externship |
| GNED | General Elective |
Semester 4
| Code | Course Name |
|---|---|
| HOSF2052 | Baking and Pastry Arts Skills IV |
| HOSF2058 | Baking and Pastry Arts Theory IV |
| HOSF2081 | Hospitality Leadership and Communication |
| HOST1035 | Marketing and Entrepreneurship* |
| HOST2074 | Cheese and Beverage |
| GNED | General Elective |
Course Outline URL
Tuition & Fees
Domestic Tuition
$6,582.00 * †
International Tuition
$21,725.00 ** †
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 2025. Fees are subject to change for programs starting in Fall 2026 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 2026. 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
Each year we award over $2 million dollars in scholarships, awards and bursaries to first-year students. Check out our financial aid web pages for ways to pay for college and the full list of available scholarships, awards and bursaries.
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
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)
** 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.
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 Polytechnic 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 Polytechnic Online Application System.
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.
Contact Us
Baking and Pastry Arts Management (H113)
For general Chef School inquiries, please contact CHCAStudentSupport@georgebrown.ca.
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 Open House 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 Polytechnic .
Visit St. James Campus
Book campus tourGet answers to your questions
Book info session
I always wanted to go to George Brown. For the most part, it’s been really fun and really informative. I’ve been learning things I haven’t tried before.
Jasmine Linton
Ontario College Diploma
“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.”
D’oyen Christie
Ontario College Diploma
Visit St. James Campus
Our Virtual Tour showcases the following areas:
- Campus Facilities
- Student Services
- Applied Learning Environments
- Labs & Classrooms
Baking and Pastry Arts Management
(H113)
Program Details
- Program Code: H113
- Credential: Ontario College Diploma
- Duration: 2 years (4 semesters, non-consecutive)
- Method of Study: Full-time
- Starting Months: May, September
- Domestic Tuition: $6,400.00 * †
- International Tuition: $20,950.00 ** †
- Spring 2026 Delivery: Semester 1, 3: Hybrid; Semester 4: Not Available
Program Availability
| Semester | Domestic | International |
|---|---|---|
| Fall 2025 | Closed | Closed |
| Winter 2026 | Not Available | Not Available |
| Spring 2026 | Open | Closed |
- Work-Integrated Learning:
We believe in learning by doing and that is why all of our programs at The Chef School have incorporated work-integrated learning opportunities.
- PGWP Eligible: No
Get answers to your questions
Book info sessionProgram 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 Polytechnic 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
- bakery style cakes
- modern bakery café
- tarts and pastries
- plated desserts
- artisan bread and breakfast pastries
- laminated dough and viennoiseries
- artisan sugar confections
Instruction in industry standards and practices regarding sanitation and production management is also included. There is a consistent focus on time management and organization skills.
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 7 a.m., and others may end as late as 11 p.m.
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's The Chef School Student Standards and Expectations
Note: George Brown Polytechnic has adopted a Bring Your Own Device (BYOD) initiative. As a result, we no longer have computer lab classrooms. For classes that require computers, students will need to bring their own laptops. Our Library Learning Commons offers open access computers as well as equipment that can be borrowed on a short-term basis. For more information, please contact The Chef School at chcastudentsupport@georgebrown.ca
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 Polytechnic 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).
Alumni Impact
We are immensely proud of the contributions of our alumni in Toronto and around the globe.
From Michelin-starred restaurants to major construction, entertainment, community and financial organizations, our graduates are truly making an impact across a range of industries.
Latest alumni stories
Courses
Semester 1
| Code | Course Name |
|---|---|
| COMM2000 | Communicating Across Contexts |
| GSCI1035 | Science of Sustainability |
| HOSF1093 | Baking and Pastry Arts Skills I |
| HOSF1094 | Baking and Pastry Arts Theory I |
| HOSF1145 | Sanitation |
| HOSF1146 | Emergency First Aid/Heartsaver CPR |
| MATH1200 | Culinary Math Essentials |
Semester 2
| Code | Course Name |
|---|---|
| HOSF1096 | Baking and Pastry Arts Skills II |
| HOSF1097 | Baking and Pastry Arts Theory II |
| HOSF1206 | Cost Control |
| HOSF1224 | Dessert Menu Management |
| HOSF1255 | Nutrition Fundamentals from a Culinary Perspective |
| HOSF1287 | WHMIS |
| HOSF2060 | Baking and Pastry Production I |
| HOST1068 | Smart Serve |
| HOST1126 | Career Preparation |
Semester 3
| Code | Course Name |
|---|---|
| HOSF2032 | Baking and Pastry Arts Skills III |
| HOSF2033 | Baking and Pastry Arts Theory III |
| HOSF2061 | Baking and Pastry Production II |
| HOST2065 | Industry Externship |
| GNED | General Elective |
Semester 4
| Code | Course Name |
|---|---|
| HOSF2052 | Baking and Pastry Arts Skills IV |
| HOSF2058 | Baking and Pastry Arts Theory IV |
| HOSF2081 | Hospitality Leadership and Communication |
| HOST1035 | Marketing and Entrepreneurship* |
| HOST2074 | Cheese and Beverage |
| GNED | General Elective |
Course Outline URL
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
$6,400.00 * †
International Tuition
$20,950.00 ** †
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 2024. Fees are subject to change for programs starting in Fall 2025 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 2025. 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
Each year we award over $2 million dollars in scholarships, awards and bursaries to first-year students. Check out our financial aid web pages for ways to pay for college and the full list of available scholarships, awards and bursaries.
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
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)
** 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 Polytechnic 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 Polytechnic Online Application System.
Contact Us
Baking and Pastry Arts Management (H113)
For general Chef School inquiries, please contact CHCAStudentSupport@georgebrown.ca.
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 Open House 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 Polytechnic.
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 Polytechnic 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
- bakery style cakes
- modern bakery café
- tarts and pastries
- plated desserts
- artisan bread and breakfast pastries
- laminated dough and viennoiseries
- artisan sugar confections
Instruction in industry standards and practices regarding sanitation and production management is also included. There is a consistent focus on time management and organization skills.
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 7 a.m., and others may end as late as 11 p.m.
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's The Chef School Student Standards and Expectations
Note: George Brown Polytechnic has adopted a Bring Your Own Device (BYOD) initiative. As a result, we no longer have computer lab classrooms. For classes that require computers, students will need to bring their own laptops. Our Library Learning Commons offers open access computers as well as equipment that can be borrowed on a short-term basis. For more information, please contact The Chef School at chcastudentsupport@georgebrown.ca
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 Polytechnic 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).
Alumni Impact
We are immensely proud of the contributions of our alumni in Toronto and around the globe.
From Michelin-starred restaurants to major construction, entertainment, community and financial organizations, our graduates are truly making an impact across a range of industries.
Latest alumni stories
Courses
Semester 1
| Code | Course Name |
|---|---|
| COMM2000 | Communicating Across Contexts |
| GSCI1035 | Science of Sustainability |
| HOSF1093 | Baking and Pastry Arts Skills I |
| HOSF1094 | Baking and Pastry Arts Theory I |
| HOSF1145 | Sanitation |
| HOSF1146 | Emergency First Aid/Heartsaver CPR |
| MATH1200 | Culinary Math Essentials |
Semester 2
| Code | Course Name |
|---|---|
| HOSF1096 | Baking and Pastry Arts Skills II |
| HOSF1097 | Baking and Pastry Arts Theory II |
| HOSF1206 | Cost Control |
| HOSF1224 | Dessert Menu Management |
| HOSF1255 | Nutrition Fundamentals from a Culinary Perspective |
| HOSF1287 | WHMIS |
| HOSF2060 | Baking and Pastry Production I |
| HOST1068 | Smart Serve |
| HOST1126 | Career Preparation |
Semester 3
| Code | Course Name |
|---|---|
| HOSF2032 | Baking and Pastry Arts Skills III |
| HOSF2033 | Baking and Pastry Arts Theory III |
| HOSF2061 | Baking and Pastry Production II |
| HOST2065 | Industry Externship |
| GNED | General Elective |
Semester 4
| Code | Course Name |
|---|---|
| HOSF2052 | Baking and Pastry Arts Skills IV |
| HOSF2058 | Baking and Pastry Arts Theory IV |
| HOSF2081 | Hospitality Leadership and Communication |
| HOST1035 | Marketing and Entrepreneurship* |
| HOST2074 | Cheese and Beverage |
| GNED | General Elective |
Course Outline URL
Tuition & Fees
Domestic Tuition
$6,400.00 * †
International Tuition
$20,950.00 ** †
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 2024. Fees are subject to change for programs starting in Fall 2025 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 2025. 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
Each year we award over $2 million dollars in scholarships, awards and bursaries to first-year students. Check out our financial aid web pages for ways to pay for college and the full list of available scholarships, awards and bursaries.
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
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)
** 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 Polytechnic 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 Polytechnic Online Application System.
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.
Contact Us
Baking and Pastry Arts Management (H113)
For general Chef School inquiries, please contact CHCAStudentSupport@georgebrown.ca.
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
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