Baking and Pastry Arts Management (Online)
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. Baking and Pastry Arts Management is also offered in person .
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