Baking and Pastry Arts Management

Program Details

Program Code

BPM2

Credential:

Ontario College Diploma

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

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
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 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

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.

View all courses