Applicants are selected on the basis of their academic achievement, including the required courses, and any other selection criteria outlined below.
Applicants are selected on the basis of their academic achievement, including the required courses, and any other selection criteria outlined below.
Applicants may also qualify for admission to this program through completion of the Hospitality Services (Pre-Hospitality) program (H101) with an overall grade point average of 3.0. There are a limited number of seats available and admission is not guaranteed.
Under the guidance of top baking professionals, you will develop core skills and unleash your creativity in a wide range of specialized areas, including:
chocolate and confections
wedding cakes
modern bakery cafe
tarts and pastries
plated desserts
artisan breads and breakfast pastries
petits fours, laminated dough and viennoiseries
ice cream and sorbets
artisan sugar confections
These skills will make you a sought-after graduate in the world of high-end bakery and pastry arts. Your classroom work will include a series of case studies designed to develop and perfect your baking skills. You will also complete an industry externship, gaining practical experience that will give you a real career advantage.
On the business side, you will learn the key skills that are necessary to run a successful baking operation, including:
business planning
leadership and motivation
sales and marketing
product packaging, showcasing and distribution methods
Instruction in industry standards and practices regarding sanitation and production management is also included.
Code: H113
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Required Courses
SEMESTER 1
HOSF1094, Baking and Pastry Arts Theory I (Sanitation Certificate included)
HOSF1093, Baking and Pastry Arts Skills I
HOSF1146, Emergency First Aid/Heartsaver CPR (weekend course)
COMM1007, College English**
MATH1102, Math for Hospitality**
GNED, General Education Elective
SEMESTER 2
HOSF1097, Baking and Pastry Arts Theory II (WHMIS Certificate included)
HOSF1096, Baking and Pastry Arts Skills II
HOSF1224, Dessert Menu Management* (Smart Serve Certificate)
HOSF2060, Baking & Pastry Production I*
HOST1126, Career Preparation*
HOSF1255, Nutrition Fundamentals from a Culinary Perspective
HOSF1206, Cost Control* (hybrid)
SEMESTER 3
HOSF2032, Baking and Pastry Arts Skills III*
HOSF2033, Baking and Pastry Arts Theory III*
HOST2065, Industry Externship*
HOSF2061, Baking and Pastry Production II*
GNED, General Education Elective
SEMESTER 4
HOSF2052, Baking and Pastry Arts Skills IV
HOST1035, Marketing and Entrepreneurship*
HOST2074, Cheese and Beverage*
HOSF2058, Baking and Pastry Arts Theory IV
HOSF2081, Hospitality Leadership and Communication
GNED, General Education Elective
* 7-week course
** Based on the results of your placement test, you may be required to take COMM 1003 (English Skills) or CESL 1003 (English Skills – ESL) before progressing to COMM 1007. You may also be required to take MATH 1000 (Math Foundations) before progressing to MATH 1102 (Mathematics for Hospitality). COMM 1003/CESL 1003 and MATH 1000 do not count as courses required for graduation and you will be charged for these extra courses.
George Brown College has an international reputation for producing talented and creative baking and pastry graduates who are working at the cutting edge of the industry all around the world. You can begin a rewarding career in a commercial bakery, hotel, catering company or one of the countless bakeries, specialty cake and pastry shops located all over the world. You can even combine the skills you’ve learned with your entrepreneurial spirit and start your own business.
Mandatory Health Insurance
$743.99 for one-year coverage (Sept-August)
$508.83 for 8 months coverage (Jan-August)
$273.29 for 4 months coverage (May-August)
