Baking and Pastry Arts Management (2015/16 Program)

Program Code: 
Banner Program Code: 
Program Length: 

Four semesters, beginning in September and May

Contact Information: 

Sivanithy Gnanapandithan
program support officer
416.675.6622 ext. 5789

Admission Requirements

To be eligible for admission, you must possess the following:
• Ontario Secondary School Diploma (OSSD) or equivalent including these required courses:
– Grade 12 English (ENG4C or ENG4U or equivalent)
– Three Grade 11 or Grade 12 C, M or U courses in addition to those listed above
– Grade 12 C/M/U-level Mathematics is recommended and will be required for September 2016 admission


Mature student status


College or university transfer status

All applicants whose first language is not English must meet Humber’s English Language Proficiency Policy.

Selection: Admission selection is based on the academic criteria indicated. Meeting minimum eligibility requirements does not guarantee admission.


The 2014/2015 fee for two semesters was
– domestic $4,955.31
– international $13,900.

Amounts listed are the total of tuition, lab and material fees, student service and auxiliary fees for the first two semesters of the 2014/2015 academic year. Fees are subject to change. For more information, refer to Fees and Financial Assistance.

Additional Costs

$100 – safety shoes; $400 – knife and tool kit; $500 – textbooks, manuals (for two semesters)

The use of computers is encouraged for research, portfolio, development and calculations.

Our Program

Humber’s Baking and Pastry Arts Management diploma program, taught in our state-of-the-art baking and pastry lab, has been designed by leaders in the industry. The program includes courses which explore various specialized areas including chocolate and confections, wedding and specialty cakes, tarts and pastries, plated desserts, artisan breads and breakfast pastries, petit fours, ice cream and sorbets, and blown, pulled and cast sugar pieces. You will gain hands-on experience working in various settings, individually and as a team member to create baking and pastry delicacies.

The first year of this program consists primarily of foundational courses in kitchen safety and sanitation, baking equipment usage, baking and pastry fundamentals, food costing and dessert menu management. In the second year, students begin in-depth training in baking and pastry arts applying the basic skills learned in year one. Students will learn the foundation of traditional and contemporary techniques in baking and pastry arts management exploring measurements, safety and sanitation, and various types of dough. As well, you’ll study the emerging opportunities of this specialized field, international trends and applications used in the industry.

Areas of study in the program also include courses in business and career management, entrepreneurship, and computer skills applications in the food-service industry, as well as strong general education and communications courses.

Your Career

Our program will provide you with advanced baking and pastry training, and management skills required to operate a successful business. Our graduates also find employment as bakers and pastry chefs in a variety of settings including fine dining restaurants, hotels, baking suppliers and boutique outlets.

Professional Accreditation, Endorsement and Recognition

Qualified students have the opportunity to earn certification in Food Service, Sanitation and Safety as a part of their curriculum.

Humber’s culinary, pastry and culinary apprenticeship programs have been awarded international recognition from the World Association of Chefs’ Societies (WACS) Recognition of Quality Culinary Education program for meeting or exceeding the WACS standards of quality culinary education. 

This allows graduates to directly challenge the exam without any further industry experience or waiting time.

Study Abroad

Qualified students in this program are eligible to undertake one of the following experiential learning experiences:

Short Duration Options: The short duration experiential learning opportunities operate annually in May and are 10 to 20 days in length. Destinations include Europe and Asia.

Semester Abroad Options: The semester abroad options operate annually in the winter semester. For students in this program the options include France and Taiwan.

Our Industry Partnerships

The School of Hospitality, Recreation & Tourism has more than 500 industry partners. Partners provide funding for capital projects such as labs, offer internships for students, donate more than $60,000 in awards and scholarships, and employ Humber graduates. Culinary industry partners include leading hotels and restaurants in the Greater Toronto Area, the Golden Horseshoe (Oshawa to Niagara Falls, Ontario) and abroad.

Our Facilities

Our dedicated kitchen labs comprise the most modern facilities in the world. Among the seven on-campus labs are the award-winning Compass Group Canada culinary demonstration theatre and kitchen lab, and the Garland and Mandarin induction cooking labs, all of which feature a high-tech exhaust system, a theatre-style seating area, a cooking demonstration area and liquid crystal display (LCD) screen TVs. Other labs include a dedicated butchery and charcuterie lab, small quantity multi-purpose kitchens, the kitchens of The Humber Room restaurant, and two dedicated baking and pastry labs.

Work Placement

Qualified students will complete an unpaid internship in the baking and pastry industry in the Greater Toronto Area for seven weeks in the fourth semester (40 hours per week). Many of our graduates receive full-time employment offers from their work placement. You will also be able to apply for placements across Canada and Europe, which has jump-started many successful careers.

List of Courses
Semester 3
Course Code Course Name
BAKE 200 Bakery/Cafe Menu Planning and Design
BAKE 201 Bread Making 2
BAKE 202 Specialty Cakes and Pastries
BAKE 204 Coffee, Tea and Cafe Service
HRT 237 Discovering the World of Wine
WRIT 200 Workplace Writing Skills
Select 1 of the following courses
GNED General Elective
Semester 4
Course Code Course Name
BAKE 250 Internship
BAKE 251 Confectionery Techniques
BAKE 253 Bakery Management and Entrepreneurship
BAKE 254 Decoration and Design Level 2