Diploma of Baking and Pastry Arts Management (Optional Co-op)

ID:CC010036
Level:2-Year Undergraduate Diploma
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Admission Requirements

Entry requirements:

English requirements:

If English is not your first language or you've received your education in a language other than English, students must produce evidence of their English Language Proficiency:

Internet-based (iBT) TOEFL: 80
International English Language Testing System (IELTS): 6.0 with no band less than 5.5
PTE Academic (Pearson Test English): 53-57

Other requirements:

Grade 12 compulsory English, C or U, or equivalent, OR Conestoga College Preparatory Communications (COMM1270)
Grade 11 Mathematics, C, M (U/C), or U, or equivalent, OR Conestoga College Preparatory Mathematics
All applicants apply to the non co-op program. Students will be informed of the application deadline and process to apply for the Co-op Stream. Labour market conditions determine the number of co-op seats in optional co-op programs. Every student who meets academic eligibility requirements may not be admitted to the co-op stream.
To be considered for admission to the co-op stream, students are required to achieve a minimum of 70% session weighted average, with no dropped or failed courses during the term that occurs two terms prior to the co-op work term.
Co-op is not an option for Level 3 transfers.
Should a student's academic performance decline considerably (including cumulative missed courses) during the term just prior to any work term, the college reserves the right to withdraw the student from the upcoming work term.
Students may only fail/defer one work term regardless of the reason(s).
Students who do not successfully complete their deferred work term will be removed from the co-op stream.
Students who are discontinued are not eligible for co-op work terms.
Students must maintain academic eligibility standards in order to participate in a co-op work term. As well, students must successfully complete the required co-op program prerequisites to be eligible for co-op. The prerequisites for individual programs may be found on the Hospitality Group eConestoga website.

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Course Information

About the Program

Developed in collaboration with industry leaders, this two-year program in Baking and Pastry Arts Management focuses on advanced pastry and baking training, as well as the management skills required to work successfully in this fast-growing industry. This program is designed to help students start a career as a baker or pastry chef. It will include practical, theoretical and hands-on training in areas of baking, cake decorating, sanitation and safety, and pastry shop management, as well as advanced techniques practiced in this ever-evolving industry. Students will spend extensive time in the College's state-of-the art labs and teaching facilities developing and expanding on the core skills of the industry. These include: artisan breads and breakfast pastries; wedding cakes; chocolates and confections; plated desserts; classic and modern tarts, entremets and petits fours; laminated dough and viennoiseries; ice cream and sorbets; artisan sugar confections. In the classroom, students will acquire the technical knowledge of ingredient function, formula balance, and modern technology as it relates to this field. On the business side, students will learn the key skills that are necessary to run a successful operation including: cost control and forecasting; labour relations and leadership; sales and marketing and small business development. Students have the option of participating in an industry-based co-op, further refining their knowledge and skills with real-world experience which will provide a true advantage. The optional co-op stream includes one co-op work term. Additionally, interested students may have the opportunity to travel to an international location in collaboration with college partners for what can be a life-changing experience.

Program Outcomes

Plan, prepare and present a variety of bakery, pastry and confectionery products to meet the diverse needs of a range of food service environments
Research and design a variety of bakery, pastry and confectionery related products that meet the needs of a range of food service environments
Apply fundamental nutritional principles, including formula 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
Develop and use strategies to enhance practical skills, knowledge, leadership and management practices
Perform work professionally, independently and collaboratively in a baking, pastry and/or confectionery environment
Perform equipment maintenance, sanitation and food safety practices to provide for a healthy, safe and well maintained work environment
Identify and apply discipline specific practices that contribute to the local and global community through social responsibility, economic commitment and environmental stewardship.