School of Hospitality, Tourism and Culinary Arts - Centennial College - Toronto

Post-Secondary Program Baking and Pastry Arts Management - Programa de Gestión de Panadería y Pastelería.

School of Hospitality, Tourism and Culinary Arts - Centennial College - Toronto


Our Baking and Pastry Arts Management program builds on fundamental baking and pastry arts skills, preparing you to work within the baking sector in a management role. Whether it is menu design, purchasing, planning or execution, baking management is an essential skill to convert your passion into business success.

In the Baking and Pastry Arts Management, courses you will work in baking and pastry labs, including Centennial College´s one-of-a-kind commercial bakeshop as well as an on-campus cafe, restaurant and event centre. In these real-world environments, you will hone your skills before beginning a 14-week field placement with one of the College´s industry partners.

You will graduate with important industry certifications such as Smart Serve, Safe Food Handlers and CPR, making you job-ready.

Many graduates from this baking and pastry arts program have secured employment within major hospitality brands in the hotel, resort and restaurant industries, as well as positions within large-scale commercial baking companies.


Ontario Secondary School Diploma (OSSD) or equivalent, or mature student status (19 years or older)
English Grade 12 C or U, or equivalent (minimum grade required)


Start Date:Fall, Winter, Summer

Semester 1
Baking and Pastry Arts Theory I
Baking and Pastry Arts Skills I
College Communication 1
General Education Elective
Introduction to Computers (Online)
Math for Hospitality
Food Safety, Smart Serve and First Aid
Principles of Nutrition
Culinary Skills

Semester 2
Baking and Pastry Arts Skills II
Commercial Baking Operations I
Baking and Pastry Arts Theory II
College Communication 2
Human Resources
Principles of Food, Beverage and Labour Cost Controls
Principles of Hospitality Management
Purchasing for the Commercial Kitchen

Semester 3
Chocolate and Sugar Skills
Cakes and Breads Skills
Baking and Pastry Menu Planning and Development
Commercial Baking Operations II
Global Citizenship: From Social Analysis to Social Action
Introduction to Hospitality Accounting
Food Entrepreneurship
Food Studies Career Preparation

Semester 4
Baking and Pastry Arts Field Placement
General Education Elective
Career Capstone and Leadership

Salidas profesionales

Pastry chef
Bakery chef
Food entrepreneurship

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