From cakes to custards and meringues to macaroons, the exacting, creative expression that characterizes the baking and pastry arts is a respected and demanding facet of the culinary profession. The Baking & Pastry Arts – Level 1 certificate program is ideal for culinary students and professionals who want to explore the opportunities that exist in the colourful and creative world of pastry and desserts.
Topics such as the preparation of cakes, pastries, frozen desserts, chocolate, regional desserts as well as classical and artisan bread baking techniques are taught. Baking and pastry instruction is delivered through lecture and hands-on kitchen instruction with students developing competencies in breads, desserts, cake decoration, buffet centrepieces, and show pieces. Special significance is placed on the study of ingredient functions, product identification, and weights and measures as applied to confections. Instruction in planning and controlling costs familiarizes students with the tools required to budget effectively, create profit and loss statements, and maintain sales and cost histories.
BECOMING A PROFESSIONAL
Baking and pastry arts professionals have a distinct knack for distinguishing all the subtle nuances of a dessert’s flavour, appearance, and aroma. In the Baking & Pastry Arts – Level 2 program, students are introduced to more advanced tools and techniques used by professional bakers and pastry chefs. Emphasis is on developing the skills, co-ordination, and teamwork required in the baking and pastry industry.