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W. Garfield weston foundation award
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Advanced Baking and Pastry Arts (graduate certificate)

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Advanced Baking and Pastry Arts (graduate certificate)

Advanced Baking and Pastry Arts (graduate certificate)

The Baking Association of Canada suggests that the industry is worth an estimated $5 billion, making it an exciting industry in which to build your career. This two-semester program focuses on practical components related to advanced pastry and baking in retail, restaurant and banquet settings, and is complemented by theoretical studies including baking concepts and ingredients, entrepreneurship, and bakeshop management theory.

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Program Description

The Advanced Baking and Pastry Arts graduate certificate program is designed for individuals with previous formal education credentials, and equips them with new skills to allow them to succeed in a broader range of employment opportunities in the culinary industry. 

In-school training is provided at the state-of-the-art Centre for Food through demonstrations, lectures, hands-on practice in labs, and culinary and pastry facilities, with an emphasis on Durham College’s field-to-fork concept, using locally grown ingredients.

You will learn how to:

  • Design, plan and construct a wide range of sweet and savoury products using a variety of techniques and industry best practices
  • Adapt and apply best practices in cake decoration in the design, planning and preparation of a wide range of specialty cakes
  • Use best practices in yeast dough development in the design, planning and construction of advanced yeast dough products
  • Apply skills in confection design and methodology in the design, planning, and construction of a wide range of specialty chocolate and confections
  • Apply baking and pastry theory to analyze, correct and control cost and formula outcome for a variety of foodservice operations
  • Modify recipes to suit nutritional, dietary and social trends
  • Develop business and marketing plans for a baking and pastry product or service
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Admission Requirements

  • Ontario College diploma in Culinary Management, or related culinary diploma or advanced diploma

    or

  • Successful completion of Cook apprentice Level 1 and 2

    or

  • Red Seal Cook or Red Seal Chef
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Career Options

What you could be:

  • Baker
  • Baker’s assistant
  • Bakeshop manager
  • Bakeshop supervisor
  • Pastry assistant
  • Pastry chef

Where you could work:

  • Bakeries
  • Catering companies
  • Country clubs
  • Hotels
  • Institutions
  • Pastry shops
  • Resorts
  • Restaurants
  • Spas
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Program Costs

YEAR ONE FEESDomesticInternational
Tuition$2,851$12,622
Compulsory Ancillary

$1,141

$1,541
Program Incidental$635$635
Total Fees:$4,626$14,798

Other Fees: Students are required to supply their own culinary knife and small wares kit. You may use supplies and equipment you already own or purchase these items through Canada Cutlery Inc., which also provides a full list of required equipment.

Please note: fees are based on the 2016-2017 academic year and do not include textbooks. For more information please see Other fees to consider.

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W. GARFIELD WESTON FOUNDATION AWARD

Students applying to this program may be eligible to apply for the W. Garfield Weston Foundation Award. Qualified recipients of the award will receive $5,000 per year, for up to two years, including $1,500 for tuition and $3,500 for other expenses such as travel, food, books, tools and supplies. For more information, please visit the award page.

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PROGRAM AT-A-GLANCE
  • ontariocolleges.ca code: ABAK
  • Credential awarded: Ontario College Graduate Certificate
  • Location: Whitby
  • School: Centre for Food
  • Domestic tuition: $2,851 (CDN)
  • Intake Statuses
    • Program intake status is Open Open: September 2016
  • International Intake Statuses
    • Program intake status is Open Open: September 2016
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