Baking and Pastry Arts Management
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Program Overview
If baking is your passion, or you are looking for a way to turn your creative hobby into an in-demand and rewarding career, Fanshawe’s baking and pastry arts program will give you the skills to turn your dreams into reality. This two-year diploma program is internationally known and our graduates are award-winning bakers, chefs and entrepreneurs. Train with expert Chefs in state-of-the-art facilities and apply your creativity to a career in baking and pastry arts.
Program Details
Program Code
BPM2
Credential:
Ontario College Diploma
Start Dates
Locations
Availability
Full Time Offerings
2023 May
London - Downtown
Open
2023 September
London - Downtown
Open
2024 January
London - Downtown
Open
2024 May
London - Downtown
Open
2022 September
London - Downtown
Closed
2023 January
London - Downtown
Closed
Start Dates
Locations
Availability
Full Time Offerings
2024 January
London - Downtown
Open
2024 May
London - Downtown
Open
2022 September
London - Downtown
Closed
2023 January
London - Downtown
Closed
2023 May
London - Downtown
Closed
2023 September
London - Downtown
Closed
Your Learning Experience
Learn from internationally-trained and award-winning faculty with extensive experience in the industry. At the heart of this program is extensive training in baking breads, cakes and pastries, while also learning all aspects of the culinary baking experience. Students explore and create modern-style desserts, chocolates, bonbons, petit fours and marzipan. Upper level students work on intricate, high-skilled patisserie products including tiered wedding cakes and artistic showpieces. Hone your business management skills in courses such as small business planning, kitchen management, purchasing, sales and marketing, menu planning and bake and cafe shop design.
Expand your work experience and network with potential employers during a semester-long internship, and apply your knowledge in The Chef’s Table Restaurant and Cafe, on campus next to our learning labs in Fanshawe’s London Downtown Campus. You may also choose to gain a global perspective during optional field trips to our European partner schools.
The program is a member of the Baking Association of Canada.
Baking and Pastry Arts Management is a one-of-a-kind program that will prepare students for a career in baking and pastry arts by combining baking with the fundamentals of cooking skills in order to meet the needs of today’s employers and customers.
This two-year diploma program also assists students in developing skills to operate a successful business through the study of key theories in small business planning, management, marketing and sales. Graduates from this program will be able to seek a variety of different employment opportunities as a member of a culinary team in: restaurants, hotels, cruise lines, catering companies, bakeries and pastry shops.
The hospitality industry is experiencing rapid growth and employers will benefit from qualified workers who exhibit characteristics learned in our Baking and Pastry Arts Management program.
Career Information
Graduates of Fanshawe’s Baking and Pastry Arts Management program can pursue a career as a baker, pastry chef, cake designer or decorator, chocolatier, food stylist, and more. Graduates have the knowledge and skills to join a culinary team in restaurants, hotels, or cruise lines. Graduates can also explore a different path and start their own business.
Did you know Fanshawe consistently ranks high in graduate employment rates among large colleges in Ontario?
Here are some examples of career opportunities for graduates of Fanshawe’s Baking and Pastry Arts Management program:
Food Stylist
Artistically style food for print and online media as well as television commercials and movies.
Pastry Chef
Work in fine dining restaurants, bakeries, cafes, and more to design desserts, create confections and decorate items like cakes and cookies.
Baker
Work with dough to make breads, pastries, and more in retail or commercial bakeries, manufacturing or production facilities, cruise ships, grocery stores, hotels, restaurants, or catering companies.
Program Progression
| Level | Activity |
| Levels 1 and 2 | Academic in-school delivery |
| Level 3 | Externship |
| Level 4 | Academic in-school delivery |
| Level 5 | Academic in-school delivery |
Learning Outcomes
- 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 on-going personal strategies and plans to enhance hospitality leadership in a baking and pastry arts environment;
- Contribute to the provision of a healthy, safe and well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants.
Academic School
Baking program coordinator:
Roland Hofner
Admission Requirements
OSSD with courses from the College (C), University (U),
University/College (M), or Open (O) stream WITH:
- Any Grade 12 English (C) or (U)
- Any Grade 11 Mathematics* (C), (U), or (M)
OR
Academic and Career Entrance Certificate (ACE)
OR
Ontario High School Equivalency Certificate (GED) AND:
Any Grade 11 Mathematics* (C), (U) or (M)
OR
Mature Applicant with standing in the required courses stated above
Note:
University/College (M), or Open (O) stream WITH:
- Any Grade 12 English (C) or (U)
- Any Grade 11 Mathematics* (C), (U), or (M)
OR
Academic and Career Entrance Certificate (ACE)
OR
Ontario High School Equivalency Certificate (GED) AND:
Any Grade 11 Mathematics* (C), (U) or (M)
OR
Mature Applicant with standing in the required courses stated above
Note:
- *Applicants who lack the required Mathematics may still gain eligibility for admission by completing appropriate prior upgrading.
English Language Requirements
English Language Requirements
| Test | Score |
|---|---|
| TOEFL iBT | 79 |
| IELTS Academic | Overall score of 6.0 with no score less than 5.5 in any of the four bands |
| CAEL | Overall score of 60 with no score less than 50 in any of the four bands. score of 80 in listening |
| PTE Academic | 53 |
| Cambridge English | Overall score of 169 with no language skill less than 162 |
| ESL4/GAP5 | Minimum grade of 80% in Level 8, 75% in Level 9, or 70% in Level 10 |
| Duolingo | Overall score of 105, with no score lower than 85 |
Recommended Academic Preparation
Recommended Academic Preparation
- Grade 11 Food and Culture (M)
- Grade 11 and Grade 12 Hospitality and Tourism (C)
- Grade 12 Nutrition and Health (C)
- Grade 11 Information and Communication Technology: The Digital Environment (O) or Grade 12 Information and Communication Technology: Multimedia Solutions (C)
- Any Grade 11 or Grade 12 Entrepreneurship (C) or (O)
- Grade 12 Business and Technological Communication (O)
- Academic and Career Entrance Certificate (ACE): Business Mathematics course OR Technical Mathematics course and Computer Skills course
Recommended Personal Preparation
Recommended Personal Preparation
- Develop an interest in baking preparation and service by visiting bakeries, restaurants and hotels
- Develop an interest in foods and customs of other countries
- Develop leadership skills
- The kind of person who enters the field of hospitality should be responsible, personable and should enjoy working with people in a challenging industry
- Employment in the hospitality industry would be an asset
Advanced Standing
Advanced Standing
Applicants may apply for advanced standing on the basis of previous academic achievement at another institution and/or Prior Learning Assessment and Recognition (PLAR). Advanced standing qualifies the applicant direct entry to a second or higher level of the program.Applicant Selection Criteria
Applicant Selection Criteria
Where the number of eligible applicants exceeds the available spaces in the program, the Applicant Selection Criteria will be:- Preference for Permanent Residents of Ontario
- Receipt of Application by February 1st (After this date, Fanshawe College will consider applicants on a first-come, first-served basis until the program is full)
- Achievement in the Admission Requirements
Courses
| Level 1 | ||||
| Take all of the following Mandatory Courses: | ||||
| FDMG-1113 | Food Preparation 1 | 4 | ||
| Students will be instructed on all the fundamental cooking methods, terms and basic presentation of foods. It is an opportunity to learn the basic cuts and preparation techniques in a proper and professional manner. Student will have ample opportunities to practice knife handling and familiarize themselves with basic kitchen equipment. | ||||
| FDMG-1104 | Basic Culinary Knowledge | 3 | ||
| This course will introduce students to the fundamental concepts, practices and terminology related to today's commercial food service industry. Students will build a repertoire of culinary theoretical knowledge which will compliment and expand on their practical studies. Students will also study a wide variety of topics including kitchen organization, cooking methods, heat transfer, stocks and sauces and explore, identify and classify the many commodities used in today's commercial kitchens. | ||||
| BAKE-1021 | Bake Practical 1 | 4 | ||
| This course will provide the student with an understanding of all practical basic preparation methods and general terminology related to the pastry department. The student will prepare basic muffins, pastry and pies, cookie dough, genoise, custards, cheese cake, pudding, meringue and yeast bread. | ||||
| BAKE-1027 | Baking & Pastry Arts Theory 1 | 2 | ||
| This course is designed to provide students with the basic techniques needed to build a solid foundation in the baking and pastry industry. Emphasis will be place on identifying the basic ingredients, weights and measurement techniques, kitchen terminology and preparation methods used in the production of primary baked goods. | ||||
| DEVL-1049 | Career Preparation | 2 | ||
| This course introduces students to the professional workplace and aids in preparation for placement. Students will complete safe food handler's certification. Students will discuss various foodservice workplaces and industry associations with an emphasis on the importance of continued professional development and the value of networking within the industry. Students will identify workplace expectations, the job search process, networking and interview skills. Students will prepare a self-evaluation of skills and create a digital portfolio. | ||||
| WRIT-1042 | Reason & Writing 1-Tourism/Hospitality | 3 | ||
| This course will introduce tourism and hospitality students to essential principles of reading, writing, and reasoning at the postsecondary level. Students will identify, summarize, analyze, and evaluate multiple short readings and write persuasive response essays to develop their vocabulary, comprehension, grammar, and critical thinking. | ||||
| MATH-1210 | Math for Hospitality | 2 | ||
| This course provides students with a review of basic and essential arithmetic and algebraic skills providing mathematical tools and concepts needed for a career in the hospitality industry. Topics include fractions, decimals and percentages, conversions between metric and imperial measurements and algebraic competency applicable to the travel, hospitality and culinary services. | ||||
Tuition Summary
London - Downtown
*Total program costs are approximate, subject to change and do not include the health and dental plan fee, bus pass fee or program general expenses.