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: January, May, September
- Domestic Tuition: $5,420.00 * †
Program Availability
| Semester | Domestic | International |
|---|---|---|
| Fall 2021 | Closed | Closed |
| Winter 2022 | Closed | Closed |
| Spring 2022 | Closed | Closed |
- Work-Integrated Learning:
We believe in learning by doing and that is why all of our programs at CHCA have incorporated work integrated learning opportunities.
- PGWP Eligible: No
Get answers to your questions
Book info sessionProgram Description
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.
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 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.
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.
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 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.
Tuition & Fees
Domestic Tuition
$5,420.00 * †
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.
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 Polytechnic 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.
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.
Program Description
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.
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 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.
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.
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
$5,420.00 * †
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.
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 Polytechnic Online Application System.
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.
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.
Visit St. James Campus
Book campus tourGet answers to your questions
Book info sessionVisit 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)
- Method of Study: Full-time
- Starting Months: May, September
- Domestic Tuition: $5,249.00 * †
Program Availability
| Semester | Domestic | International |
|---|---|---|
| Fall 2020 | Closed | Closed |
| Winter 2021 | Not Available | Not Available |
| Spring 2021 | Closed | Closed |
- Work-Integrated Learning:
We believe in learning by doing and that is why all of our programs at CHCA have incorporated work integrated learning opportunities.
- PGWP Eligible: No
Get answers to your questions
Book info sessionProgram Description
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.
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.
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 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.
Tuition & Fees
Domestic Tuition
$5,249.00 * †
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.
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 Polytechnic 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 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.
Program Description
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.
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.
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
$5,249.00 * †
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.
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 Polytechnic Online Application System.
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.
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
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