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 12 Mathematics (C) or (U)
OR
Academic and Career Entrance Certificate (ACE)
OR
Pre-Technology Ontario College Certificate
OR
Ontario High School Equivalency Certificate (GED) AND:
Any Grade 12 Mathematics (C) or (U)
OR
Mature Applicant with standing in the required courses stated above
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.
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
Grade 12 Transportation Technology (C)
Grade 11 or Grade 12 Physics (C) or (U)
It is recommended that students in the Academic and Career Entrance Certificate (ACE) program take a Technical or Apprenticeship Mathematics course within the ACE program.
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:
Restaurants
Hotels
Cruise lines
Catering companies
Bakeries
Pastry shops
Starting your own small business in baking culinary arts
More info: Click here
Level 1
Take all of the following Mandatory Courses:
FDMG-1113, Food Preparation 1, 4, ,
FDMG-1104, Basic Culinary Knowledge, 3, ,
BAKE-1021, Bake Practical 1, 4, ,
BAKE-1027, Baking & Pastry Arts Theory 1, 2, ,
DEVL-1049, Career Preparation, 2, ,
WRIT-1042, Reason & Writing 1-Tourism/Hospitality, 3, ,
MATH-1210, Math for Hospitality, 2, ,
Level 2
Take all of the following Mandatory Courses:
BAKE-3009, Bake Practical 2, 2, ,
BAKE-1028, Baking & Pastry Arts Theory 2, 2, ,
FDMG-1114, Restaurant Production 1, 3, ,
FDMG-1064, Purchasing & Menu Planning, 2, ,
NUTR-1018, Nutrition-Intro, 2, ,
COMM-3080, Comm for Tourism & Hospitality, 3, ,
ANTH-1012, Cultural Anthropology, 3, ,
Level 3 - Externship
Take the following Mandatory Course:
FLDP-3021, Baking & Pastry Arts Externship, 4.8, ,
Level 4
Gen Ed - Take a 3 credit General Education elective course.
Take all of the following Mandatory Courses:
HOSP-3007, Numbers for Hospitality, 4, ,
MGMT-3012, Management Techniques, 2, ,
BAKE-1011, Bread & Yeast Products, 2, ,
ENTP-3005, Baking Entrepreneurship, 3, ,
BAKE-3011, Pastry Production, 2, ,
BAKE-1010, Cake Craft, 2, ,
Level 5
Take all of the following Mandatory Courses:
BAKE-5008, Patissier Practical, 2, ,
BAKE-5011, Pastry & Confectionery, 2, ,
BAKE-5009, Patissier Production, 2, ,
BAKE-5004, Patissier Theory, 2, ,
BAKE-5010, Chocolate & Sugar Artistry, 2, ,
BAKE-3012, Bakery Concept & Design, 2, ,
BEVR-1005, Beers, Spirits History & Culture, 3, ,
ENTP-5001, The Baker's Counter, 1, ,
There 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.
Insurance/year: 835.98 CAD
