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Baking and Pastry Arts Management (Co-op)
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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. Our graduates are award-winning bakers, chefs and entrepreneurs, and you’ll train with expert Pastry Chefs & Bakers in state-of-the-art facilities. Graduate with a two-year Fanshawe College diploma and additional certification from our partner school, the Richemont Centre of Excellence.
Program Details
Program Code
BPM4
Credential:
Ontario College Diploma
Duration
60 weeks
Start Dates
Locations
Availability
Full Time Offerings
2026 May
London - Downtown
Open
2025 September
London - Downtown
Waitlisted
Start Dates
Locations
Availability
Full Time Offerings
2025 September
London - Downtown
Open
2026 May
London - Downtown
Open
Your Learning Experience
Learn from internationally-trained and award-winning faculty with extensive experience in the industry in this dynamic two-year diploma program. At the heart of this program is extensive training in baking breads, cakes and pastries, while also learning all aspects of the culinary baking industry.
As a student, you’ll explore and create modern-style desserts, chocolates, bonbons, petit fours and marzipan. Progressively, you’ll also work on intricate, high-skilled patisserie products including tiered wedding cakes and artistic showpieces. These skills are complemented by business management courses such as small business planning, kitchen management, purchasing, sales and marketing, menu planning and bake and cafe shop design. You will also gain Prud’Homme Beer Certification through your learning.
The Baking and Pastry Arts Management program is a licensed partner of the Richemont Craft School, an international centre of excellence for bakers, confectionery and pastry chefs, located in Lucerne, Switzerland. Students in this program will learn baking techniques of one of the finest baking schools in the world, and graduate with not only a Fanshawe diploma but also a European Artisan Bread Certificate from the Richemont Craft School.
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, Fanshawe’s on-campus teaching restaurant. You may also choose to gain a global perspective during optional study trips to our European partner schools in Italy and Switzerland.
Career Information
CAREER INFORMATION
Did you know Fanshawe consistently ranks high in graduate employment rates among large colleges in Ontario?
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.
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
Fall Start
| Term | Level |
|---|---|
| Fall | Level 1 |
| Winter | Level 2 |
| Summer | Co-op |
| Fall | Level 3 |
| Winter | Level 4 |
Winter Start
| Term | Level |
|---|---|
| Winter | Level 1 |
| Summer | Level 2 |
| Fall | Co-op |
| Winter | Level 3 |
| Summer | Level 4 |
Summer Start
| Term | Level |
|---|---|
| Summer | Level 1 |
| Fall | Level 2 |
| Winter | Co-op |
| Summer | Level 3 |
| Fall | Level 4 |
Fanshawe gave me the building blocks I needed to kickstart my career as a pastry chef, I went in eager to learn more about the trade I had a passion for and came out with skills ready to tackle the culinary world.
Skills Ontario Competition, Gold Medal
Skills Canada Competition, Bronze Medal
Hannah Hickmott
Baker
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
Ontario Secondary School Diploma (OSSD), or equivalent,
or a
mature applicant with the following courses:
- Grade 12 English (C or U)
- Grade 11 Math (C, M or U)
Students who do not meet the admission requirements are
recommended for academic upgrading. A conditional offer may be
possible with proof of enrolment.
Note:
Graduates of the Culinary
Skills program may choose to transfer into the second semester
of this program.
International Admission Equivalencies
Admission equivalencies for Fanshawe depends on your country of study. Please enter your location to see the requirements for your country below.
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 95 |
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. | ||||
| COOP-1020 | Co-operative Education Employment Prep | 1 | ||
This workshop will provide an overview of the Co-operative Education consultants and students' roles and responsibilities as well as the Co-operative Education Policy. It will provide students with employment preparatory skills specifically related to co-operative education work assignments and will prepare students for their work term. | ||||
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.