Baking and Pastry Arts

As a Baking and Pastry Chef, you are a patient and detail-oriented visionary who creates breads, cakes, cookies and pastries and is ready to meet the demand for qualified bakers in Canada’s thriving hospitality industry.

The 125-acre Daniel J. Patterson Campus in Niagara-on-the-Lake is located in the heart of Ontario’s thriving hospitality industry and serves as a living lab for students including, leading-edge baking facilities, a 40-acre on-site vineyard, Teaching Brewery, Teaching Winery, Teaching Distillery, Teaching Spa, Greenhouse/Nursery, hop yard, and apiary.

What You’ll Learn

• Identify the workings and the effects of ingredients on one another and predict how the end product will be affected.
• Perform problem solving and troubleshoot recipes.
• Perform basic techniques involved in the daily production of a bakery and pastry shop.
• Recognize and produce both classical and modern baked goods.
• Apply food safety principles and practices as identified by the local health unit.
• Apply basic mathematical principles and recipe conversions, bakery formulations, and percentages.
• Practice skills used in the daily operation of a bakery, including cost controls, food cost, percentages, labour cost, and inventory controls.