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

Post-Secondary Program Baking - Pastry Arts Management - Programa de Repostería

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

Presentación

In Centennial College’s Baking – Pastry Arts Management program, your homework will be far too delicious to blame the dog for eating. In addition to tasty assignments, the School of Hospitality, Tourism and Culture offering is designed to provide you with the skills to effectively manage commercial bakery outlets.

Through a combination of theory and practical application, you will learn about managing materials, purchasing and storage, product cost control, marketing, and hiring and managing personnel. You will also expand your abilities to produce advanced commercial quantities of breads, rolls, sweet dough, savoury and sweet pastries, Danish and puff pastries, cookies, cakes and desserts.

To round out your Baking – Pastry Arts Management training, you will partake in an individualized internship with one of Centennial College’s industry partners that will offer a valuable work experience and allow you to begin building a professional network.

Requisitos

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

Programa

Semester 1
Baking and Pastry Arts Theory
Baking and Pastry Arts Practical Level 1
College Communication 1
General Education Elective
Introduction to Computing
Introduction to Hospitality Accounting
Practical Math for Hospitality
Sanitation, Safety and Hygiene

Semester 2
Baking and Pastry Arts Practical Level 2
Mathematics for Bakers
Quantity Bakery Production
College Communication 2
Principles of Food, Beverage & Labour Cost Controls
Principles of Hospitality Management
Purchasing for the Commercial Kitchen

Semester 3
Baking and Pastry Arts Practical 3
Professional Communication and Report Writing for Hospitality Students
Global Citizenship: From Social Analysis to Social Action
Human Resources & Career Planning
Presenting and Communicating Effectively
Marketing Strategies
Principles and Practices of Nutrition for Culinarians
Supervisory Practices for the Kitchen Manager

Semester 4
Field Placement
General Education Elective
Field Placement Review

Salidas profesionales

Career Outlook
Pastry Chef
Baker
Pastry Artist
Areas of Employment
Retail bakeries
Supermarkets
Department stores
Hotels
Resorts
Camps
Other related businesses

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