Baking and Pastry Arts Management - 2021/2022
If baking is your passion, or you are looking for a way to turn your creative hobby into an in-demand and rewarding career, this two-year diploma program in baking and pastry arts will give you the skills to turn your dreams into reality.
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.
Upon graduation, you’ll be prepared to start your career joining culinary teams in the following areas:
- Cruise lines
- Catering companies
- Pastry shops
- Starting your own small business in baking culinary arts
Turn your passion into a career with our baking and pastry courses
- Learn from internationally-trained and award-winning faculty with extensive experience in the industry.
- 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 externship.
- Apply your knowledge in The Chef’s Table Restaurant and Cafe, on campus next to our learning labs in Fanshawe’s London Downtown Campus.
- Gain a global perspective during optional field trips to our European partner schools.
Baking and Pastry Arts Management program progression
Continuous intake: Winter, Summer, Fall
|Levels 1 and 2||Academic in-school delivery|
|Level 4||Academic in-school delivery|
|Level 5||Academic in-school delivery|
I learned so much in my time at Fanshawe in Baking and Pastry Arts management! I loved the practical classes, where our Chef instructors provided us with a repertoire of kitchen skills that we could use in a variety of workplaces. We also gained a background in nutrition, facility planning, and business management, and I feel well-equipped to succeed in this industry!
Admission Requirements - 2021/2022
Admission RequirementsOSSD 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)
Academic and Career Entrance Certificate (ACE)
Ontario High School Equivalency Certificate (GED) AND:
Any Grade 11 Mathematics* (C), (U) or (M)
Mature Applicant with standing in the required courses stated above
- *Applicants who lack the required Mathematics may still gain eligibility for admission by completing appropriate prior upgrading.
English Language Requirements
Applicants whose first language is not English will be required to demonstrate proficiency in English by one of the following methods:
- A Grade 12 College Stream or University Stream English credit from an Ontario Secondary School, or equivalent, depending on the program's Admission Requirements
- Test of English as a Foreign Language (TOEFL) test with a minimum score of 79 for the Internet-based test (iBT), with test results within the last two years
- International English Language Testing System (IELTS) Academic test with an overall score of 6.0 with no score less than 5.5 in any of the four bands, with test results within the last two years. SDS Program Requirements.
- Canadian Academic English Language (CAEL) test with an overall score of 60 with no score less than 50 in any of the four bands, with test results within the last two years
- Pearson Test of English Academic (PTE) with a minimum score of 53, with test results within the last two years
- A Cambridge English Test (FCE/CAE/CPE) with an overall score on the Cambridge English Scale of 169 with no language skill less than 162, with test results within the last two years
- An English Language Evaluation (ELE) at Fanshawe College with a minimum score of 70% in all sections of the test, with test results within the last two years
- Fanshawe College ESL4/GAP5 students: Minimum grade of 80% in ESL4/GAP5 Level 8, 75% in ESL4/GAP5 Level 9, or 70% in ESL4/GAP5 Level 10
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
- 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 StandingApplicants 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 CriteriaWhere 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
- Valid Safe Food Handler Certificate
- Valid Smart Serve Certificate
- Valid First Aid/ CPR Certificate
Baking and Pastry Arts Management-2021/2022
|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 a study of basic techniques needed for a foundation in the baking/pastry industry. Emphasis will be placed on the staples used in the bake/pastry kitchen, weights and measures, terminology and the production of primary baked goods.|
|This course will define the necessary tools and skills to implement a successful career strategy and plan, from self-evaluation to the procurement of suitable employment. Students will be introduced to the many diversities of the Hospitality and Tourism Sector with special emphasis on marketing oneself into an appropriate career. Students will explore their aptitudes and strengths and learn how transferable skills lead to success in their chosen profession. This course will augment the work placement process and focus on business etiquette, networking, and job search, resume writing and interviewing skills.|
|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.|
|BAKE-3009||Bake Practical 2||2|
|Student will continue to develop their practical baking skills build on techniques acquired in the first semester. This course will allow students to progress in various types of cakes, tarts, buttercreams, hot desserts, mousses, custards, cheesecakes and basic dessert and cake decorating.|
|BAKE-1028||Baking & Pastry Arts Theory 2||2|
|This course explores techniques required for fundamental management in the baking and pastry industry. Students will study basic concepts of mathematics such as recipe conversions and yield tests. The student will develop and practice mathematical formulas, such as the bakers percent, fraction conversions, direct labour cost calculations, portion cost, and selling price calculations. Elements will also be explored for cake mixing techniques, pastry production, dietary requirements and the function of protein in flour. The fermentation process in bread making will be defined and the factors that govern it.|
|FDMG-1114||Restaurant Production 1||3|
|This first year course will expose students to the commercial restaurant environment where they will explore various forms of food preparation including a la carte preparation and large quantity cooking. Learning will focus on key competencies such as knife skills, cooking methods and portion control. Students will gain an understanding of what it takes to work as member of a food service team and develop important organizational skills necessary to be successful in a fast paced, high volume, professional kitchen setting.|
|FDMG-1064||Purchasing & Menu Planning||2|
|This course will introduce students to basic menu planning and purchasing. Through the course students will explore the history and purpose of the menu, different menu styles, how to develop dishes for a menu, and the truth in menu writing. Students will work collaboratively to develop a variety of food service menus, which will include understanding and using seasonal, organic foods. Students will be also be introduced to basic purchasing terms and basic ordering and receiving procedures. Basic recipe costing using current industry invoices will also be explored.|
|This course will introduce the basics of healthy eating based on Canada's Food Guide. Topics include nutrition recommendations for Canada's, macronutrients, micronutrients, and nutrition facts panels. Students will put theory into practice through a variety of self assessment activities, internet endeavours and interactive discussions that highlight the value of both healthy and pleasurable dining.|
|COMM-3080||Comm for Tourism & Hospitality||3|
|This course, designed for students who plan to work in the field of tourism and hospitality, focuses on professional written and verbal communication skills. Students learn to prepare a variety of work-related documents. In addition, students learn about research methods and documentation formats. The principles of effective writing - organization, grammar, style, clarity, and tone - are reinforced throughout the course. The goal of the course is to prepare students for the communication tasks and considerations they will encounter in the workplace in order to meet the needs of employers and/or the communities they will serve.|
|Students will learn about fundamental concepts in Cultural Anthropology and how they relate to themselves as well as current trends in Tourism, Hospitality and Culinary Arts. Students will practice applying the theoretical perspective of Cultural Materialism and perform academic research and reporting. This course promotes the understanding of social behaviours and ideas within larger cultural contexts and encourages students to think critically about issues related to diversity, relationship building and ultimately success in their chosen programs of study and as global citizens.|
|Level 3 - Externship|
|FLDP-3021||Baking & Pastry Arts Externship||4.8|
|Externship is a learning method which formally integrates academic study with 175 hours of experiential learning in the workplace in an approved industry organization. Students will have the opportunity to explore their newly learned skill sets within a mutually agreed upon culinary establishment. The Externship placement provides an opportunity for the student to experience aspects of their chosen field to meet the demands of future employment.|
|HOSP-3007||Numbers for Hospitality||4|
|This course is designed to provide students with essential number skills; to adopt cost control principles necessary to calculate a profitable and sustainable food and labour cost in a hospitality operation. Students will perform; yield calculations, menu pricing, create income statements, sales forecast, profit and loss statements and budget calculations to read and create financial balance sheets.|
|First level supervisors and managers are essential to the ongoing success of any hospitality operation. This course will provide the foundation for the ongoing learning process of today's supervisors and managers. Through class discussions and problem based case studies the student will discover how to deal with the numerous demands placed upon them as supervisors, and learn methods of achieving results through proactive people skills.|
|BAKE-1011||Bread & Yeast Products||2|
|Bread is one of the most basic of foods staples; in this course the student will gain a working knowledge of the production of fermented dough. Students will work with lean and rich yeast doughs, using both straight and sponge dough methods. The student will be instructed on the proper product selection, shape and creation of rustic breads, international and seasonal popular products as well as a variety of sourdoughs. This course also introduces the student to the principles of therapeutic nutrition employed in recipe adaption for special dietary requirements, such as allergens and celiac disease.|
|This course identifies key elements of a business plan with emphasis on entrepreneurship. With an extended focus on marketing it explores selling techniques for great tasting bakery and patisserie products. The student will identify planning, marketing, promotion and evaluation of special events within this specific industry. Students will identify potential consumers, using tools such as the client wants versus needs analysis, building customer relationships through a practical approach to enhance sales and customer service, and shaping the customer's perception of an organization and its products/services at all levels. Students will also practice interacting with various customer situations. This course includes the practical application of colour, design and visual merchandising techniques to attractively display and package products to enhance sales productivity.|
|In this intermediate production class students will continue to refine the skills required to produce more elaborate cookies, cakes, pies, tarts, candies, individual pastries and desserts. Course focus centres on the creation of balanced compositions for sweet pastries from all over the world as well as, the preparation of contemporary and modern style plated desserts. During the course of this practical learning environment, students will have opportunities to practise applying the principles of therapeutic nutrition during recipe modifications.|
|The art of crafting cakes is centuries old; in this course the student will be introduced to the production of classic European and International styled cakes such as the Sacher Torte, Opera cake, and other master creations from around the world. This class focuses on the detail and precision required for assembly and decor of traditionally crafted cakes.|
|This advanced course provides students with the opportunity to build upon techniques learned through previous training. Student will produce a variety of intricate yeast dough products, custom cakes, and pastries, advanced choux paste products, chocolates, pralines, petit fours, French pastries and marzipan work. The integration of formal classroom demonstrations and the practical patisserie experience will further prepare students for the realities of working in a challenge yet creative environment.|
|BAKE-5011||Pastry & Confectionery||2|
|This course inspires the student to build on skills previously learned. It provides the opportunity to refine décor and presentation of pastries, gateaux, and contemporary plated desserts. The student will also experience the creation of a wide range of cookies and confections such as pralines, nougat, caramels, candies, brittles, bonbons, chocolates, and truffles, petit fours, Othellos, Macaroons and other Friandises.|
|This practical course will focus on large quantity, commercial scale food production building on skills acquired in the advanced Pastry and Bake labs. Students will work collaboratively on the production of a variety of sweet and savory foods found in a patisserie and bakery. Course emphasis will be on developing specific skill sets that include -attention to detail, identifying quality factors, labelling and maintaining a standard level of consistency in preparing products for wholesale or retail sales. This course will assist in preparing the students for the realities of working in this exciting environment.|
|This course explores advanced techniques required for a foundation in the baking and pastry industry.Emphasis will be placed on the staples used in the patisserie. The student will examine professional terminology and identify techniques used for the production of gum paste, marzipan, and other showpieces including cakes, tortes, decorative sugar and chocolate artwork. In this course the student will also explore progressive theories to create and decorate designer cakes and pastries.|
|BAKE-5010||Chocolate & Sugar Artistry||2|
|This course is built upon previously learned Patissier techniques to facilitate the study of the finer aspects of baking and patisserie arts. Students will lean to create more complicated and intricate cakes such as tiered wedding cakes, artistic showpieces produced with chocolate, boiled sugar, gum paste and pastillage.|
|BAKE-3012||Bakery Concept & Design||2|
|In this course student will explore the various requirements essential to operate a kitchen and bakery effectively. Students will develop an appreciation for Bakery and Café layout, design, and equipment required to create a functional operation that includes effective maintenance protocols: including energy consumption, wastewater and recycling management. Emphases on fire codes, building codes and work safety regulations will help students to develop and design strategies for a healthy, safe work environment that forms a sustainable Foodservice & Beverage Operation.|
|BEVR-1005||Beers, Spirits History & Culture||3|
|This course is designed for students to explore the history and culture behind fermented, brewed, and distilled beverages. This journey will cover all the basic spirits and address the properties that makes each unique. The course will touch on some of the numerous cocktails produced as well as some of the hot cocktails created today. After exploring the colourful world of fermented or brewed beverages, like Mead, Hard Ciders, Sake, and Beers, the student will examine distilled alcohol such as Vodka, Rum, Tequila, Whisky(ey), Gin, Brandy, various Liqueurs and fortified wines. Students must be 18 years of age prior to taking this course.|
|ENTP-5001||The Baker's Counter||1|
|This unique course will give students the opportunity to apply and showcase skills they have obtained during their time in the Baking & Pastry Arts Management program. Students will create a business model using their acquired knowledge from Entrepreneurialism, Purchasing & Menu Planning, Facility Design and the Practical Baking Experience to create and open their own business. Collaboration and team work are a main focus in this course. Students will work together to brand, create, plan and execute a Pop-Up bakery, showcasing products made from yeast such as breads, as well as, cakes, desserts, minardises or chocolates, and a decorative showpiece to develop the skills required to succeed in the hospitality industry.|
Careers - 2021/2022
Career OpportunitiesThere is a great demand for qualified trained bakers and pastry cooks in the food and beverage industry. Graduates can expect to be eligible for a variety of entry-level positions in a broad range of Food Service Operations, from fast food or bakeries, to hotels as well as commercial and industrial baking and pastry operations. Positions attained can range from: line cook, pastry cook, baker and cake decorator, assistant chocolatier and assistant patissier.
More Information - 2021/2022
Campus Code: LCD (LCD - London Downtown)
15 week terms
Academic Calendars available at www.fanshawec.ca/academicdates
ContactSchool of Tourism, Hospitality and Culinary Arts: 519-452-4289
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 todays 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.
- Students that have successfully completed the Culinary Skills program, and wish to continue with the Baking and Pastry Arts Management program, must complete an "Application for Program Transfer" form available from the Office of the Registrar, Downtown Campus, Building B (LDB) Room 202 or London Campus (at Oxford Street) Room E1012.
- 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.
- For information about Program Pathways visit www.fanshawec.ca/programpathways