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
- Domestic Tuition: $5,559.00 * †
- International Tuition: $18,968.00 ** †
Program Availability
| Semester | Domestic | International |
|---|---|---|
| Fall 2023 | Not Available | Not Available |
| Winter 2024 | Closed | Closed |
| Spring 2024 | Not Available | Not Available |
- 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 Canada's Baking and Pastry industry. This one-year Baking and Pastry Foundations certificate program will help you learn the basics of pastry, cakes and decorating through hands-on training and classroom learning.
Full Description
If you want to work as a baker or pastry chef, this is where you start. This one-year certificate program will help you launch a career in baking and pastry arts. You’ll learn all the basics of pastry, cakes and decorating through hands-on training and classroom learning. You’ll also gain specialized knowledge in areas such as artisanal bread, chocolate techniques and fermentation, as well as menu management and nutrition.
Program Schedule
The schedule for the Baking and Pastry Foundations program currently operates from Monday to Friday. Note: some classes may begin as early as 7am, and others may end as late as 11p.m.
George Brown College Chef School Student Standards and Expectations
Note: George Brown College 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 from 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. 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.
- Practise skills used in the daily operation of a bakery, including cost controls, food cost, percentages, labour cost and inventory controls.
Tuition & Fees
Domestic Tuition
$5,559.00 * †
International Tuition
$18,968.00 ** †
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 2022. Fees are subject to change for programs starting in Fall 2023 and at later dates.
** Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Winter 2024. Tuition fees are subject to board approval. Material, student service and ancillary fees are estimated based on prior years. All fees are subject to change without notice.
† Additional Cost
| Description | Cost |
|---|---|
| Small wares | $100-$300 |
| Manuals and books | $400 |
Note: Semester 1 tuition fees include the cost of a baking kit, safety shoes, and Chef School uniform.
Please view the following for a detailed list of what is contained in the baking kit:
George Brown Baking Kit Detailed List
George Brown Baking Kit Visual
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
Each year we award over $2 million dollars in scholarships, awards and bursaries to first-year students. Check out our financial aid webpages 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 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 Foundations (H128)
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 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 Canada's Baking and Pastry industry. This one-year Baking and Pastry Foundations certificate program will help you learn the basics of pastry, cakes and decorating through hands-on training and classroom learning.
Full Description
If you want to work as a baker or pastry chef, this is where you start. This one-year certificate program will help you launch a career in baking and pastry arts. You’ll learn all the basics of pastry, cakes and decorating through hands-on training and classroom learning. You’ll also gain specialized knowledge in areas such as artisanal bread, chocolate techniques and fermentation, as well as menu management and nutrition.
Program Schedule
The schedule for the Baking and Pastry Foundations program currently operates from Monday to Friday. Note: some classes may begin as early as 7am, and others may end as late as 11p.m.
George Brown College Chef School Student Standards and Expectations
Note: George Brown College 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 from 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. 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
$5,559.00 * †
International Tuition
$18,968.00 ** †
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 2022. Fees are subject to change for programs starting in Fall 2023 and at later dates.
** Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Winter 2024. Tuition fees are subject to board approval. Material, student service and ancillary fees are estimated based on prior years. All fees are subject to change without notice.
† Additional Cost
| Description | Cost |
|---|---|
| Small wares | $100-$300 |
| Manuals and books | $400 |
Note: Semester 1 tuition fees include the cost of a baking kit, safety shoes, and Chef School uniform.
Please view the following for a detailed list of what is contained in the baking kit:
George Brown Baking Kit Detailed List
George Brown Baking Kit Visual
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
Each year we award over $2 million dollars in scholarships, awards and bursaries to first-year students. Check out our financial aid webpages 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 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:
- 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.
- Practise skills used in the daily operation of a bakery, including cost controls, food cost, percentages, labour cost and inventory controls.
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 Foundations (H128)
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 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 – Pre-Employment
(H108)
Program Details
- Program Code: H108
- Credential: Ontario College Certificate
- Duration: 1 year (2 semesters)
- Method of Study: Full-time
- Starting Months: January
- Domestic Tuition: $5,438.00 * †
- International Tuition: $18,358.00 ** †
Program Availability
| Semester | Domestic | International |
|---|---|---|
| Fall 2022 | Not Available | Not Available |
| Winter 2023 | Closed | Closed |
| Spring 2023 | Not Available | Not Available |
- Work-Integrated Learning:
We believe in learning by doing and that is why we have incorporated experiential learning opportunities into all CHCA programs.
- 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 Canada's Baking and Pastry industry. This one-year Baking – Pre-Employment certificate program will help you learn the basics of pastry, cakes and decorating through hands-on training and classroom learning.
Full Description
If you want to work as a baker or pastry chef, this is where you start. This one-year certificate program will help you launch a career in baking and pastry arts. You’ll learn all the basics of pastry, cakes and decorating through hands-on training and classroom learning. You’ll also gain specialized knowledge in areas such as artisanal bread, chocolate techniques and fermentation, as well as menu management and nutrition.
Program Schedule
The schedule for the Baking – Pre-Employment 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 practice your skills by completing work-integrated learning opportunities through the program. Students will complete 24 hours, which may include weekends, modelling business and industry operations. This valuable experience can be added to your resumé.
Career & Postgraduate Study Opportunities
Educational Pathways
As a graduate from 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. Summer semester graduates may be admitted in the Fall semester, based on space availability. Please contact the program co-ordinator for further information.
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.
- Practise skills used in the daily operation of a bakery, including cost controls, food cost, percentages, labour cost and inventory controls.
Tuition & Fees
Domestic Tuition
$5,438.00 * †
International Tuition
$18,358.00 ** †
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 2021. Fees are subject to change for programs starting in Fall 2022 and at later dates.
** Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Winter 2023. Fees are subject to change for programs starting in Winter 2024 and at later dates.
† Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Knives and small wares | $500-$700 |
| Manuals and books | $400 |
| Black safety shoes | $110-$160 |
View the Full Equipment List (PDF)
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)
** 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(s) 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 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 PRE-EMPLOYMENT (H108)
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
Located in the heart of downtown Toronto, George Brown puts you at the centre of Canada's Baking and Pastry industry. This one-year Baking – Pre-Employment certificate program will help you learn the basics of pastry, cakes and decorating through hands-on training and classroom learning.
Full Description
If you want to work as a baker or pastry chef, this is where you start. This one-year certificate program will help you launch a career in baking and pastry arts. You’ll learn all the basics of pastry, cakes and decorating through hands-on training and classroom learning. You’ll also gain specialized knowledge in areas such as artisanal bread, chocolate techniques and fermentation, as well as menu management and nutrition.
Program Schedule
The schedule for the Baking – Pre-Employment 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 practice your skills by completing work-integrated learning opportunities through the program. Students will complete 24 hours, which may include weekends, modelling business and industry operations. This valuable experience can be added to your resumé.
Career & Postgraduate Study Opportunities
Educational Pathways
As a graduate from 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. Summer semester graduates may be admitted in the Fall semester, based on space availability. Please contact the program co-ordinator for further information.
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
$5,438.00 * †
International Tuition
$18,358.00 ** †
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 2021. Fees are subject to change for programs starting in Fall 2022 and at later dates.
** Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Winter 2023. Fees are subject to change for programs starting in Winter 2024 and at later dates.
† Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Knives and small wares | $500-$700 |
| Manuals and books | $400 |
| Black safety shoes | $110-$160 |
View the Full Equipment List (PDF)
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)
** 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(s) 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 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:
- 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.
- Practise skills used in the daily operation of a bakery, including cost controls, food cost, percentages, labour cost and inventory controls.
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 PRE-EMPLOYMENT (H108)
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