2014/15 Program

Baking and Pastry Arts Management

Our Program

The Baking and Pastry Arts Management diploma program, taught in Humber’s 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. Students 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. Students also 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

The Baking and Pastry Arts Management diploma program will provide students with advanced baking and pastry training, and management skills required to operate a successful business. Graduates can also find employment as bakers and pastry chefs in a variety of settings including fine dining restaurants, hotels, baking suppliers and boutique outlets.

Kitchen Lab Facilities

Humber’s 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 plasma 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 kitchen of a leading hotel or restaurant 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. Students are also able to apply for placements across Canada and Europe, which has jump-started many successful careers.

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.

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 and pastry 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.

Admission Requirements
  • Ontario Secondary School Diploma (OSSD) or equivalent, or mature student status
  • Grade 12 English (ENG4C or ENG4U). If English is not your first language, refer to the English Language Proficiency Policy
  • Three Grade 11 or Grade 12C, U or M courses
  • Applicants who do not possess the required courses may complete admission testing to determine equivalencies

Note: For more information, refer to Selection Procedures.

Meeting the minimum requirements does not guarantee admission to the program.


The 2014/2015 fee for two semesters is
• 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)

A home computer is encouraged - instructors can advise on technical needs and sources for affordable Macintosh computers and software.


Semester 1

Course Code Course Name
BAKE 100 Baking Ingredients and Bake Shop Calculations
BAKE 101 Bread Making 1
BAKE 102 Cookies and Cake Production
BAKE 103 Cafe Kitchen Techniques
WRIT 100 College Reading and Writing Skills
CULN 130 Nutritional Theory
MGMT 100 Business and Career Management
HRT 121 Food Service Safety and Sanitation

Semester 2

Course Code Course Name
BAKE 151 Dessert Kitchen Management
BAKE 152 Pastry Pies and Tarts
BAKE 153 Bake Shop Profits
BAKE 154 Decoration and Design Level 1
GNEDG000 General Education Electives
GNED 101 An Introduction to Arts and Sciences

Semester 3

Course Code Course Name
BAKE 201 Bread Making 2
BAKE 202 Specialty Cakes and Pastries
BAKE 150 Coffee Tea and Cafe Service
BAKE 200 Bakery/Cafe Menu Planning and Design
WRIT 200 Workplace Writing Skills
GNEDG000 General Education Electives
HRT 204 Discovering the World of Wine

Semester 4

Course Code Course Name
BAKE 254 Decoration and Design Level 2
BAKE 203 Bakery Management and Entrepreneurship
BAKE 250 Internship
BAKE 251 Confectionery Techniques