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ADVANCED BAKING AND PASTRY ARTS (GRADUATE CERTIFIC

ADVANCED BAKING AND PASTRY ARTS (GRADUATE CERTIFICATE)

The Baking Association of Canada reports that the baking 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.

 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

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

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

COURSE LIST & DESCRIPTIONS

SEMESTER 1

• Baking Concepts And Ingredients (ABAK 1200)
• Bakeshop Management Theory (BAKE 1201)
• Cakes And Cake Decoration (CAKE 1200)
• Fermentation (FERM 1202)
• Pastry And Preserves (PAST 1202)

SEMESTER 2

• Savoury Baking (ABAK 2200)
• Capstone- Advanced Bakery (BCAP 2202)
• Chocolate Confection And Decoration (CHOC 2200)
• Individual Desserts (DESS 2201)
• Entrepreneurship (ENTR 4203)

Courses and course descriptions are subject to change.

Advantages of this Program:

• Earn and gain practical experience by working part-time after by day 1 
• Pathway for 3* Years of Open Work Permit.
• Prospects of applying for Permanent Residence visa are much higher in Canada. 
• Earn minimum of $11CAD/hr as per the minimum wages set.


For Further Details Contact us on 022 22633400/02/04/05