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, you begin in-depth training in baking and pastry arts, applying the basic skills learned in year one. You 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.