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.
Baking and Pastry Arts Management
2 years (4 semesters)
Ontario College Diploma
Year of Study
Select a year to view.
Chef School Programs PDF
Opens Jul 2019
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.
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.
Part Time Study Options
Do you work during the day? Are you looking for a flexible schedule or do you need to make up a course? Continuing Education offers the first year of this diploma in evening and weekend courses throughout the year. If you choose to take the first year of this program through Continuing Education, you are eligible to apply for advanced standing and enter into the second year of the full-time program.
For details, please visit coned.georgebrown.ca, email firstname.lastname@example.org or call 416-415-5000, ext. 2517.
Your Field Study 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, in turn, 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. Find out more about
at the Centre for Hospitality and Culinary Arts.
Program Standards and 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.
Visit us on campus
Attending an Info Session (mini-open house) can be a great way to learn more about programs directly from our knowledgeable staff and faculty.
Or consider taking an upcoming campus tour to see our learning facilities, student spaces and much more.
Try our virtual tour to look inside our student spaces, residence, labs & classrooms.
|HOSF1094||Baking and Pastry Arts Theory I|
|HOSF1093||Baking and Pastry Arts Skills I|
|HOSF1146||Emergency First Aid/Heartsaver CPR (weekend course)|
|MATH1102||Math for Hospitality**|
|GNED||General Education Elective|
|HOSF1097||Baking and Pastry Arts Theory II|
|HOSF1096||Baking and Pastry Arts Skills II|
|HOSF1224||Dessert Menu Management|
|HOSF2060||Baking & Pastry Production I|
|HOST1126||Career Externship Preparation|
|HOSF1255||Nutrition Fundamentals from a Culinary Perspective|
|HOSF 1206||Cost Control|
|HOSF2032||Baking and Pastry Arts Skills III|
|HOSF2033||Baking and Pastry Arts Theory III|
|HOSF2061||Baking and Pastry Production II|
|GNED||General Education Elective|
|HOSF2052||Baking and Pastry Arts Skills IV|
|HOST1035||Business Entrepreneurship Project|
|HOST2074||Cheese and Wine Discovery|
|HOSF2058||Baking and Pastry Arts Theory IV|
|HOSF2081||Hospitality Leadership and Communication|
|GNED||General Education Elective|
** 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.
General Education Electives
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.
Future Study Options
Are you a culinary graduate interested in expanding your expertise in pastry? As a culinary graduate from any culinary 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).
TRY CAREER COACH
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$5,715.00 * †
* 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
|Knives and small wares||$500 - $700|
|Manuals and books||$400|
|Black safety shoes||$100 - $140|
** 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.
Disclaimer: The information contained in this online calendar 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.
Wondering how to pay for college?
Learn about financial aid, OSAP, scholarships, bursaries, work study, and award options.
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.
College or university credits may qualify you for course exemptions. Please visit georgebrown.ca/transferguide for more information.
Visit the International Admissions page for more information.
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
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
Learn more about the application process for:
If you are a college or university student or graduate, you may be eligible for program transfers or course-to-course transfers. We have transfer agreements with colleges and universities across Canada and internationally.
SUPPORT FOR APPLICANTS WITH DISABILITIES
With disability documentation you can receive academic accommodations. Contact us for information.
“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 (Graduate, Baking and Pastry Arts Management)
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George Brown College is continually striving to improve its programs and their delivery. The information contained in this calendar 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 admission, graduation, and fee requirements as well as any requirements of outside institutions, industry associations, or other bodies that may award additional designations concurrently with, or after completion of, a George Brown College program.