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 or 519-452-4444.

  • Overview

    Program Description

    The Advanced Baker/Patisserie Program is a one-year program that provides an opportunity for Chefs, Cooks and Bakers to develop advanced pastry skills. Students develop strong leadership skills in both the pastry and bakery kitchens with hands-on experience. Skills in the preparation and presentation of baked goods are explored with a focus on up-scale desserts, chocolate and art pieces, candy, marzipan, gum paste and cake decorating.

  • Courses

    Program Requirements

    Take all of the following Mandatory Courses:
    BAKE-1007 Patissier Practical Module 1 5.5
    This course will provide graduate students or individuals with equivalent work experience, the opportunity to work under the direct supervision of a qualified patissier and baker. This advanced course includes Danish and croissant doughs, yeast breads, choux paste, chocolates and pralines, petit fours, cookies, creams, ice cream and sorbet, French pastries, marzipan work, the production of quality cakes and seasonal baking.
    BAKE-3004 Patissier Practical Module 2 2.5
    After successful completion of Advanced Baker/Patissier Practical Module 1, the student will study the more intricate aspects of baking and the patisserie.In this Advanced Baker/Patissier Practical Module 2, the student will have the opportunity to create wedding cakes and artistic showpieces produced with chocolate, boiled sugar, gum paste and pastillage.
    BAKE-1008 Patissier Bake Theory 2
    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 bake/pastry kitchen. It will provide the students with an enhanced study of techniques, weights and measures, recipe calculations, preparation of formulas, bakers percentages, hourly productivity standards, production schedule and the creation of bake shop floor plans. We will explore various elements in depth including: mixing techniques, fermentation of breads and sweet good products, preparation of various cakes, pastry doughs, icings, butter creams, meringues, sugar boiling, chocolate tempering, and the design as well as the decoration of advanced cakes. Students will then apply these theories in their practical labs.
    Program Residency
    Students Must Complete a Minimum of 3 credits in this
    program at Fanshawe College to meet the Program Residency
    requirement and graduate from this program