Baking – Pre-Employment Program (H108)

  • Program Name:
    Baking – Pre-Employment
  • Code: H108
  • Credential:
    Ontario College Certificate
  • Method of Study:
  • Duration:
    1 year (2 semesters)
  • Centre:
  • School:
  • Location: St. James Campus
  • Starting Months: January
  • Domestic Tuition:
    $5,644.00 * †
  • Experiential Learning:
    We believe in learning by doing and that is why we have incorporated work integrated learning opportunities into all CHCA programs.

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Program Overview

Our mission is to produce passionate and service-obsessed industry professionals for the urban hospitality and culinary experience. Located in the heart of downtown Toronto, George Brown puts you at the centre of the Baking & Pastry industry in Canada. 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 breads, 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 a work integrated learning opportunity in our student-run Café. Students will complete 24 hours including weekends as this models our café business operation. This valuable work experience can be added to your resume.

CHCA students can also participate in several short study abroad opportunities. Our options change often, but in recent years have included Peru, Europe, Spain, Costa Rica, India, Thailand and trips across Canada. Some trips are purely experiential learning, while others provide you with the opportunity to receive credit for a course in your program.

Program Learning Outcomes

The graduate has reliably demonstrated the ability to:

  1. Identify the workings and the effects of ingredients on one another and predict how the end product will be affected.
  2. Perform problem-solving and troubleshoot recipes.
  3. Perform basic techniques involved in the daily production of a bakery or pastry shop.
  4. Recognize and produce both classical and modern baked goods.
  5. Apply food safety principles and practices as identified by the local health unit.
  6. Apply basic mathematical principles and recipe conversions, bakery formulations and percentages.
  7. Practice skills used in the daily operation of a bakery, including cost controls, food cost, percentages, labour cost and inventory controls.


Required Courses


semester courses
Code Course Name
HOSF1094 Baking and Pastry Arts Theory I (Sanitation Certificate included)
HOSF1093 Baking and Pastry Arts Skills I
HOSF1146 Emergency First Aid/Heartsaver CPR (Weekend Course)
COMM1007 College English**
MATH1102 Mathematics for Hospitality**
GNED General Education Elective


semester courses
Code Course Name
HOSF1097 Baking and Pastry Arts Theory II (WHMIS Certificate included)
HOSF1096 Baking and Pastry Arts Skills II
HOSF1224 Dessert Menu Management* (Smart Serve Certificate included)
HOSF2060 Baking & Pastry Production I*
HOSF1255 Nutrition Fundamentals from a Culinary Perspective
HOST1126 Career Preparation*
HOSF1206 Cost Control* (hybrid)

* 7-week course

** Based on the results of your placement test, you may be required to take COMM 1003 (English Skills) or CESL 1003 (English Skills – ESL) before progressing to COMM 1007. You may also be required to take MATH 1000 (Math Foundations) before progressing to MATH1102 (Mathematics for Hospitality). COMM 1003/CESL 1003 and MATH1000 do not count as courses required for graduation and you will be charged for these extra courses. Please visit for more information.

Career & Postgraduate Study Opportunities

Your Career

This program gives you the fundamental skills needed for an exciting and rewarding career in areas such as:

  • Large bakery production
  • Hotel pastry departments
  • Catering companies
  • Any of the countless bakeries, specialty cake and pastry shops located all over the world

You can even combine the skills you’ve learned with your entrepreneurial spirit and start your own business.

Future Study Options

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.

Tuition and Fees


$5,644.00 * †

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 2018. Fees are subject to change for programs starting in Fall 2019 and at later dates.

† Additional Cost

other fees
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.

Disclaimer: The information contained in this website is subject to change without notice. It should not be viewed as a representation, offer or warranty. Students are responsible for verifying George Brown College fee requirements.

How to Qualify and Apply

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)

** 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 for more information.

International Students

Visit the International Admissions page for more information.

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

Apply To

Domestic students should apply through Ontario Colleges

Contact Us

For inquiries about domestic admission requirements, admission deadlines or the admissions process, please contact the Admissions Office at or visit the Admissions web page.  

For inquiries about international admission requirements, permits, visas, accommodations or anything specific to international students, please contact the International Centre or visit the International Application Process web page

For inquiries about OSAP, bursaries, scholarships and other financial inquiries, please contact the Financial Aid Office at or visit the Financial Aid web page

For general Chef School inquiries, please contact 

For program curriculum inquiries, please contact the Co-ordinator:
Jennifer Lakhan-D'Souza, Program Co-ordinator

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.

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