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 Foundations
(H128)
Program Details
- Program Code: H128
- Credential: Ontario College Certificate
- Duration: 1 year (2 semesters)
- Method of Study: Full-time
- Starting Months: January, September
- Domestic Tuition: $6,606.00 * †
- International Tuition: $21,750.00 ** †
Program Availability
| Semester | Domestic | International |
|---|---|---|
| Fall 2026 | Open | Open |
| Winter 2027 | Open | Open |
| Spring 2027 | Not Available | Not Available |
- PGWP Eligible: No
Get answers to your questions
Book info sessionProgram Description
Program Overview
Prepare for your baker or pastry chef career with the one-year Baking and Pastry Foundations certificate program – study in downtown Toronto, surrounded by top restaurants, bakeries and hotels.
Full Description
If you want to work as a baker or pastry chef, the Baking and Pastry Foundations (H128) program is the place to start. In this one-year certificate program, students learn the basics of pastry, cakes and decorating through hands-on training and classroom learning. You’ll also gain specialized knowledge in artisanal bread, chocolate techniques and fermentation, menu management and nutrition.
Program Schedule
The Baking and Pastry Foundations program currently operates from Monday to Sunday. Note: Some classes may begin as early as 7 a.m. and others may end as late as 11 p.m.
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 Centre for Hospitality and Culinary Arts at chcastudentsupport@georgebrown.ca
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).
Graduates may qualify for direct entry to the second year of the Baking and Pastry Arts Management diploma program (H113). Summer semester graduates may be admitted in the fall semester based on space availability. Please contact the program co-ordinator for further information.
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 |
Course Outline URL
Program Learning Outcomes
The graduate has reliably demonstrated the ability to:
- Identify the workings and the effects of ingredients on one another and predict how the end product will be affected.
- Perform problem-solving and troubleshoot recipes.
- Perform basic techniques involved in the daily production of a bakery or pastry shop.
- Recognize and produce both classical and modern baked goods.
- Apply food safety principles and practices as identified by the local health unit.
- Apply basic mathematical principles and recipe conversions, bakery formulations and percentages.
- Practice skills used in the daily operation of a bakery, including cost controls, food cost, percentages, labour cost and inventory controls.
Tuition & Fees
Domestic Tuition
$6,606.00 * †
International Tuition
$21,750.00 ** †
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.
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 Foundations (H128)
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
Prepare for your baker or pastry chef career with the one-year Baking and Pastry Foundations certificate program – study in downtown Toronto, surrounded by top restaurants, bakeries and hotels.
Full Description
If you want to work as a baker or pastry chef, the Baking and Pastry Foundations (H128) program is the place to start. In this one-year certificate program, students learn the basics of pastry, cakes and decorating through hands-on training and classroom learning. You’ll also gain specialized knowledge in artisanal bread, chocolate techniques and fermentation, menu management and nutrition.
Program Schedule
The Baking and Pastry Foundations program currently operates from Monday to Sunday. Note: Some classes may begin as early as 7 a.m. and others may end as late as 11 p.m.
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 Centre for Hospitality and Culinary Arts at chcastudentsupport@georgebrown.ca
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).
Graduates may qualify for direct entry to the second year of the Baking and Pastry Arts Management diploma program (H113). Summer semester graduates may be admitted in the fall semester based on space availability. Please contact the program co-ordinator for further information.
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 |
Course Outline URL
Tuition & Fees
Domestic Tuition
$6,606.00 * †
International Tuition
$21,750.00 ** †
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.
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 has reliably demonstrated the ability to:
- Identify the workings and the effects of ingredients on one another and predict how the end product will be affected.
- Perform problem-solving and troubleshoot recipes.
- Perform basic techniques involved in the daily production of a bakery or pastry shop.
- Recognize and produce both classical and modern baked goods.
- Apply food safety principles and practices as identified by the local health unit.
- Apply basic mathematical principles and recipe conversions, bakery formulations and percentages.
- Practice skills used in the daily operation of a bakery, including cost controls, food cost, percentages, labour cost and inventory controls.
Contact Us
Baking and Pastry Foundations (H128)
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 sessionVisit St. James Campus
Our Virtual Tour showcases the following areas:
- Campus Facilities
- Student Services
- Applied Learning Environments
- Labs & Classrooms
Baking and Pastry Foundations
(H128)
Program Details
- Program Code: H128
- Credential: Ontario College Certificate
- Duration: 1 year (2 semesters)
- Method of Study: Full-time
- Starting Months: January, September
- Domestic Tuition: $6,441.00 * †
- International Tuition: $21,000.00 ** †
- Spring 2026 Delivery: Semester 2: On Campus
Program Availability
| Semester | Domestic | International |
|---|---|---|
| Fall 2025 | Closed | Closed |
| Winter 2026 | Closed | Closed |
| Spring 2026 | Not Available | Not Available |
- PGWP Eligible: No
Get answers to your questions
Book info sessionProgram Description
Program Overview
Prepare for your baker or pastry chef career with the one-year Baking and Pastry Foundations certificate program – study in downtown Toronto, surrounded by top restaurants, bakeries and hotels.
Full Description
If you want to work as a baker or pastry chef, the Baking and Pastry Foundations (H128) program is the place to start. In this one-year certificate program, students learn the basics of pastry, cakes and decorating through hands-on training and classroom learning. You’ll also gain specialized knowledge in artisanal bread, chocolate techniques and fermentation, menu management and nutrition.
Program Schedule
The Baking and Pastry Foundations program currently operates from Monday to Sunday. Note: Some classes may begin as early as 7 a.m. and others may end as late as 11 p.m.
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 Centre for Hospitality and Culinary Arts at chcastudentsupport@georgebrown.ca
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).
Graduates may qualify for direct entry to the second year of the Baking and Pastry Arts Management diploma program (H113). Summer semester graduates may be admitted in the fall semester based on space availability. Please contact the program co-ordinator for further information.
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 |
Course Outline URL
Program Learning Outcomes
The graduate has reliably demonstrated the ability to:
- Identify the workings and the effects of ingredients on one another and predict how the end product will be affected.
- Perform problem-solving and troubleshoot recipes.
- Perform basic techniques involved in the daily production of a bakery or pastry shop.
- Recognize and produce both classical and modern baked goods.
- Apply food safety principles and practices as identified by the local health unit.
- Apply basic mathematical principles and recipe conversions, bakery formulations and percentages.
- Practice skills used in the daily operation of a bakery, including cost controls, food cost, percentages, labour cost and inventory controls.
Tuition & Fees
Domestic Tuition
$6,441.00 * †
International Tuition
$21,000.00 ** †
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.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
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 Foundations (H128)
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
Prepare for your baker or pastry chef career with the one-year Baking and Pastry Foundations certificate program – study in downtown Toronto, surrounded by top restaurants, bakeries and hotels.
Full Description
If you want to work as a baker or pastry chef, the Baking and Pastry Foundations (H128) program is the place to start. In this one-year certificate program, students learn the basics of pastry, cakes and decorating through hands-on training and classroom learning. You’ll also gain specialized knowledge in artisanal bread, chocolate techniques and fermentation, menu management and nutrition.
Program Schedule
The Baking and Pastry Foundations program currently operates from Monday to Sunday. Note: Some classes may begin as early as 7 a.m. and others may end as late as 11 p.m.
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 Centre for Hospitality and Culinary Arts at chcastudentsupport@georgebrown.ca
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).
Graduates may qualify for direct entry to the second year of the Baking and Pastry Arts Management diploma program (H113). Summer semester graduates may be admitted in the fall semester based on space availability. Please contact the program co-ordinator for further information.
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 |
Course Outline URL
Tuition & Fees
Domestic Tuition
$6,441.00 * †
International Tuition
$21,000.00 ** †
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.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
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 has reliably demonstrated the ability to:
- Identify the workings and the effects of ingredients on one another and predict how the end product will be affected.
- Perform problem-solving and troubleshoot recipes.
- Perform basic techniques involved in the daily production of a bakery or pastry shop.
- Recognize and produce both classical and modern baked goods.
- Apply food safety principles and practices as identified by the local health unit.
- Apply basic mathematical principles and recipe conversions, bakery formulations and percentages.
- Practice skills used in the daily operation of a bakery, including cost controls, food cost, percentages, labour cost and inventory controls.
Contact Us
Baking and Pastry Foundations (H128)
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 sessionVisit St. James Campus
Our Virtual Tour showcases the following areas:
- Campus Facilities
- Student Services
- Applied Learning Environments
- Labs & Classrooms