OVERVIEW

Program Overview

Located in the heart of downtown Toronto, George Brown puts you at the centre of the Baking and Pastry industry in Canada. Designed by leaders in the industry, this two-year program in Baking and Pastry Arts Management gives you the best of both worlds – advanced patisserie training and the management skills you need to operate a successful business.

FULL DESCRIPTION

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 café
• tarts and pastries
• plated desserts
• artisan bread 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.

Program Schedule

The schedule for the Baking and Pastry Arts Management program currently operates from Monday to Friday. Note, some classes may begin at 7 a.m. and others may run until 10 p.m.

Applicants who start in September (Fall) will have a break during the Spring/Summer term (i.e., they will not be in classes).

Applicants who start in May (Spring) will have a break during the Winter term (i.e., they will not be in classes).

Your Field Education Options

As part of the program, you will complete a unique industry externship. George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also strongly encouraged to pursue self-directed industry work experience opportunities they believe will provide the learning experiences they value and meet the program's learning outcomes.

This valuable work experience can be added to your resumé. In addition to more formal on-the-job work experience, George Brown College endeavours to provide learning opportunities with real-world challenges and customers.

Program Learning Outcomes

The graduate demonstrates the ability to:

1. Research and design a variety of bakery, pastry and confectionary-related products that meet the needs of a range of food service environments.
2. Produce and present a variety of bakery, pastry and confectionary-related products that meet the needs of a range of food service environments.
3. Apply fundamental nutritional principles, including recipe modifications, to all aspects of baking production, with an awareness of potential allergens and dietary requirements.
4. Apply effective kitchen management skills in order to responsibly use resources in a baking and pastry operation.
5. Identify effective business practices, including marketing and cost control in the management of a pastry and baking operation.
6. Identify human resource management practices as they relate to the hospitality industry.
7. Develop ongoing personal strategies and plans to enhance hospitality leadership in a baking and pastry arts environment.