Baking & Pastry Arts
Diploma

A PASSION FOR DESSERT

Whether it is an insatiable sweet tooth or a love of warm, home-baked bread, all students in the Baking & Pastry Arts program at The International Culinary School at The Art Institute of Vancouver share a passion for the pastry and desserts field. The practical training covers the basics of fine dessert and pastry making. Pastry curriculum introduces classic creams, custards, and other fillings, as well as methods for making mousses, tarts, and cakes. Students are also acquainted with creative decorating and plating techniques. 

Baking curriculum explores methods for the preparation of yeast and sweet dough products and students have the opportunity to learn the importance of weights and measures, temperatures, hand-skills, and creative finishing techniques. Students can also learn to create hearth and artisan breads and to produce and deliver assorted bread products to the schools various outlets on a daily basis – much like a true working bake shop.

* This program is delivered by The Art Institute of Vancouver Inc., PTIB Designated Institution ID-00045 and located at 2665 Renfrew St, Vancouver, BC, V5M 0A7. LaSalle College and the LaSalle College logo are trademarks of LaSalle International Inc. and used under licence by The Art Institute of Vancouver Inc.

This program consists of 60 credits over 4 quarters.

To provide students with a broad background and create a more versatile employee, Baking & Pastry Arts students receive instruction in the concepts and theories of culinary techniques. This includes the fundamental concepts, skills, and techniques involved in basic cookery, as well as an exploration of a wide realm of topics in the culinary arts including the advantages and disadvantages of working in specific areas of the hospitality industry.

Building on the basics learned in the first two quarters of the program, students can begin to refine their skills and explore the techniques of plated desserts and the theory behind building edible art for a-la-carte service, competition, and banquet functions. Students also study – through hands-on training – the creation of wedding cakes, chocolates, confections, tortes, European cakes, and centrepieces.

Instruction in purchasing, product identification, and in the planning and control process of the restaurant service industry is designed to provide essential knowledge about the business side of a career in the culinary arts. In the externship portion of the program, students work in positions in commercial food service and hospitality establishments approved by The International Culinary School at The Art Institute of Vancouver.

Studies in nutrition, sanitation and safety, management, and careers in the restaurant business give students the opportunity to obtain a full spectrum of knowledge about the culinary industry as they develop their skills, as baking and pastry technicians. Graduates are prepared to seek entry-level employment in bakeries, restaurants, catering houses, and institutional settings in entry-level positions as assistant bakers and pastry cooks.

  • Concepts and Theories of Culinary
  • Techniques
  • Sanitation and Safety
  • Fundamentals of Classical Techniques
  • Introduction to Baking
  • Introduction to Pastry
  • Management by Menu
  • Purchasing and Product Identification
  • Management, Supervision & Career Development
  • European Cakes and Tortes
  • Advanced Patisserie and Display Cakes
  • Artisan Breads & Baking Production
  • Practicum
  • Planning and Controlling Costs
  • Food and Beverage Management
  • Chocolate, Confections, and Centrepieces