Registration in a part-time program is done on a course-by-course basis. Select available courses to your online shopping cart. If a course is not showing any upcoming start dates, please check back next term or contact the academic school to find out when it might be offered. For assistance, please contact Part-Time Studies at parttimestudies@fanshawec.ca or 519-452-4444.

  • Overview

    Program Description

    This program will provide students with the skills and techniques needed to create and design professional looking cakes and cupcakes for every occasion. Students will work with a variety of icings and fondants as well as learn traditional and modern decorating techniques. Students will be encouraged to explore their creative sides through decorative piping designs, floral icing, gum paste skills and printed inscriptions. Students learn skills such as cake decorating, pastry production, bread and dessert making and other industry techniques. Students will also gain experience with the types of tools and equipment used in modern kitchens, bakeries and pastry shops.

    NOTE: To ensure that safe food handling practices are maintained in our kitchens closed toed, non-slip shoes will be required. Hats and Aprons will be provided during your first class. A list of required tools and knives will be provided on your receipt when registering.

  • Courses

    Available for Registration

    Program Requirements

    Level 1 Credits
    Group 1
    Take all of the following Mandatory Courses
    BAKE-1013 Let's Bake 1 1
    Who doesn't love Baking! From the 'perfect' pie dough to fluffy meringue, this entry level Baking course is designed for those looking to learn skills and techniques essential in the Bake kitchen. Discover how to create a wide variety of baked goods including pastry, quick breads, tarts and basic dessert preparations. NOTE: To ensure that safe food handling practices are maintained in our kitchens closed toed, non-slip shoes will be required. Hats and Aprons will be provided during your first class. A list of required tools and knives will be provided on your receipt when registering.
    BAKE-1014 Cake Decorating 1 1
    From cupcake to birthday cake, this introductory Cake decorating course will allow students to explore the many techniques necessary to turn their cakes into a masterpiece. Students will receive hands-on instruction in the art of masking and piping including decorative borders, flowers and writing. NOTE: To ensure that safe food handling practices are maintained in our kitchens closed toed, non-slip shoes will be required. Hats and Aprons will be provided during your first class. A list of required tools and knives will be provided on your receipt when registering.
    BAKE-3007 Cake Decorating 2-Covering Gum & Paste 1
    This intermediate level course will further enhance the student’s ability to take more control of piping and decorating skills. Learn the art of working with rolled fondant to cover and crimp cakes and further explore gum paste techniques to create detailed and realistic floral decorations. Students will also learn airbrushing and painting techniques to create designs using a variety of paints and powders. NOTE: To ensure that safe food handling practices are maintained in our kitchens, Hats, Aprons, Chef Jackets and black non-slip shoes will be required. A list of required tools will be provided on your receipt when registering. Uniform pieces can be purchased at the Bookstore.
    BAKE-5007 Cake Decorating 3-Tiered Festive Cake 1
    Further understand the art of design, colour balance and presentation themes for wedding, anniversary and/or baptism cakes by creating a tiered celebration cake. Embellish your cake design with features such as run out borders, lace and string work using royal icing and floral bouquet decorations. NOTE: To ensure that safe food handling practices are maintained in our kitchens, Hats, Aprons, Chef Jackets and black non-slip shoes will be required. A list of required tools will be provided on your receipt when registering. Uniform pieces can be purchased at the Bookstore.
    Group 2
    Take 2 of the following courses:
    BAKE-1019 BAKE-1016 BAKE-1018 BAKE-1017 BAKE-1020
    BAKE-1019 Chocolate Creations 1
    This fun course covers everything the chocoholic would love to know about this exquisite ingredient. Create your own hand dipped truffles, and signature chocolates using exotic ingredients! The student will also learn the art of tempering chocolate and design a variety of decorations. NOTE: To ensure that safe food handling practices are maintained in our kitchens, Hats, Aprons, Chef Jackets and black non-slip shoes will be required. A list of required tools will be provided on your receipt when registering. Uniform pieces can be purchased at the Bookstore.
    BAKE-1016 Let's Bake Cakes & Gateaux 1
    Create the perfect cake for any occasion by exploring the art of crafting cakes. In this course the student will be introduced to the production of both classic and modern cakes. Learn to prepare flavourful bakery products using quality ingredients; recipes may include pound cake, sacher torte, black forest gateaux and many more. NOTE: To ensure that safe food handling practices are maintained in our kitchens, Hats, Aprons, Chef Jackets and black non-slip shoes will be required. A list of required tools will be provided on your receipt when registering. Uniform pieces can be purchased at the Bookstore.
    BAKE-1018 Let's Bake Bread 1
    Bread is one of the most basic of foods staples. In this course the student will gain a working knowledge in the production of various traditional yeast doughs and bread products. By the end of the course the student will have created a variety of rustic loaves, sourdough breads, rolls and crackers. NOTE: To ensure that safe food handling practices are maintained in our kitchens, Hats, Aprons, Chef Jackets and black non-slip shoes will be required. A list of required tools will be provided on your receipt when registering. Uniform pieces can be purchased at the Bookstore.
    BAKE-1017 Let's Bake Pies, Tarts & Pastry 1
    Do you love the smell of freshly baked pies and pastries? Then this course is for you. Building on the basic skills learned in Lets Bake 1, the student will learn the advanced techniques to create a variety of high quality pies, tarts, and pastries. With the entertainment season rapidly approaching, this hands on course will teach students additional skills requires to create delicious desserts such as: Cherry pie, Lemon meringue pie, fruit tarts and French pastries. NOTE: To ensure that safe food handling practices are maintained in our kitchens closed toed, non-slip shoes will be required. Hats and Aprons will be provided during your first class. A list of required tools and knives will be provided on your receipt when registering.
    BAKE-1020 Sugar Confections & Artistry 1
    Sugar is not only sweet but an amazing product. Learn how to transform this magic ingredient into candies, caramels, lollipops, candy canes and other fancy sugar decorations. This course also covers the techniques of cooking, pulling, pouring and casting sugar. NOTE: To ensure that safe food handling practices are maintained in our kitchens, Hats, Aprons, Chef Jackets and black non-slip shoes will be required. A list of required tools will be provided on your receipt when registering. Uniform pieces can be purchased at the Bookstore.
    Program Residency
    Students Must Complete a Minimum of 2 credits in this
    program at Fanshawe College to meet the Program Residency
    requirement and graduate from this program