Certificate in Baking – Pre-Employment
Toronto, Canada
DURATION
1 Years
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Jan 2025
TUITION FEES
CAD 20,540 / per year
STUDY FORMAT
On-Campus
Introduction
If you want to work as a baker or pastry chef, this is where you start. This one-year certificate program will help you launch a career in baking and pastry arts. You’ll learn all the basics of pastry, cakes, and decorating through hands-on training and classroom learning. You’ll also gain specialized knowledge in areas such as artisanal bread, chocolate techniques, and fermentation, as well as menu management and nutrition.
Program Schedule
The schedule for the Baking – Pre-Employment program currently operates from Monday to Friday. Note: some classes may begin at 7 a.m. and others may run until 10 p.m.
Your Field Education Options
As part of the program, you will practice your skills by completing work-integrated learning opportunities through the program. Students will complete 24 hours, which may include weekends, modeling business, and industry operations. This valuable experience can be added to your resumé.
Admissions
Scholarships and Funding
Scholarships for international students at George Brown College are generally in-program awards based on students’ academic performance (and other criteria) at George Brown College after the beginning of the academic program.
Curriculum
Required Courses
Semester 1 | Semester 2 |
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* 7-week course
** Based on the results of your placement test, you may be required to take COMM 1000 (Introduction to College Communication) before progressing to COMM 1007. You may also be required to take MATH 1000 (Math Foundations) before progressing to MATH1102 (Mathematics for Hospitality). COMM 1000 and MATH1000 do not count as courses required for graduation and you will be charged for these extra courses.
Program Outcome
The graduate has reliably demonstrated the ability to:
- Identify the workings and the effects of ingredients on one another and predict how the end product will be affected.
- Perform problem-solving and troubleshoot recipes.
- Perform basic techniques involved in the daily production of a bakery or pastry shop.
- Recognize and produce both classical and modern baked goods.
- Apply food safety principles and practices as identified by the local health unit.
- Apply basic mathematical principles and recipe conversions, bakery formulations, and percentages.
- Practise skills used in the daily operation of a bakery, including cost controls, food cost, percentages, labor cost, and inventory controls.
Program Tuition Fee
Career Opportunities
Your Career
This program gives you the fundamental skills needed for an exciting and rewarding career in areas such as:
- large bakery production
- hotel pastry departments
- catering companies
- any 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.
Future Study Options
As a graduate of any culinary or baking and pastry management program in Ontario (or one-year certificate program with one year of industry experience), you are eligible to apply for our Advanced French Patisserie postgraduate program (H413).
Graduates may qualify for direct entry to the second year of the Baking and Pastry Arts Management diploma program. Summer semester graduates may be admitted in the Fall semester, based on space availability. Please contact the program coordinator for further information.