Baking and Pastry Arts Management
Centennial College's Baking and Pastry Arts Management program will build on fundamental baking and pastry arts skills to prepare you for a management role within the baking sector. Whether it's menu design, purchasing, planning or execution, baking management is an essential skill to convert your passion into business success.
Courses
- BAKE 105 — Baking and Pastry Arts Theory I
- BAKE 111 — Baking and Pastry Arts Skills I
- BAKE 122 — Commercial Bakery Operations I
- BAKE 205 — Baking and Pastry Arts Theory II
- BAKE 211 — Baking and Pastry Arts Skills II
- BAKE 212 — Canadian Food Sensory Exploration
- BAKE 222 — Commercial Bakery Operations II
- BAKE 305 — Baking and Pastry Menu Planning
- BAKE 310 — Artisan Bread
- BAKE 315 — Chocolate Confections
- BAKE 320 — Cake and Fondant Fundamentals
- BAKE 444 — Work Integrated Learning: Baking and Pastry
- COMM 160 — COMM 160
- COMM 170 — College Communications 2
- COOK 101 — Nutrition Fundamentals and Menu Concepts
- COOK 210 — Kitchen Management I
- COOK 307 — Food Studies Career Preparation
- COOK 315 — Food Entrepreneurship
- COOK 410 — Kitchen Management II
- FOOD 115 — Math for Bake and Culinary GNED General Education Elective
- FOOD 201 — Canadian Food Studies
- FOOD 205 — Chef Profile Students must complete one of the elective options:
- GNED 500 — Global Citizenship: From Social Analysis to Social Action 3B
- HOSP 101 — Technology Skills
- HOSP 102 — Food Safety, Smart Serve and First Aid
- HOSP 215 — Hospitality Accounting Concepts Semester 3 Course Code Course Title
- HOSP 320 — Principles of Food, Beverage and Labour Cost Control Elective Options