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Baking and Pastry Arts Management Program

PROGRAM

Baking and Pastry Arts Management Program

CODE

H113

SCHOOL

Chef School

LOCATION

St James Campus

DURATION

2 years (4 semesters)

STARTING MONTH

September

CERTIFICATION

Ontario College Diploma

YEAR OF STUDY

2014-2015

 

 

Description  

This program gives you the best of both worlds – advanced patissier training and the management skills you need to operate a successful business. This two-year program in Baking and Pastry Arts Management was designed by leaders in the industry.

Under the guidance of top professionals, you will develop core skills and unleash your passion and creativity in a wide range of specialized areas, including:

·        chocolate and confections

·        wedding and specialty cakes

·        tarts and pastries

·        plated desserts

·        artisan breads and breakfast pastries

·        petits fours, laminated dough and viennoiseries

·        ice cream and sorbets

·        artisan sugar confections

These skills will make you a sought-after graduate in the world of high-end bakery and pastry arts.

Your classroom work will include a series of case studies designed to develop and perfect your skills.You will also complete an industry externship, gaining practical experience that will give you a real career advantage.

On the business side,you will learn the key skills that are necessary to run a successful operation,including:

·        business planning

·        leadership and motivation

·        sales and marketing

·        product packaging, showcasing and distribution methods

Instruction in industry standards and practices regarding sanitation and production management is also included.

Curriculum

Required Courses 

SEMESTER 1

HOSF1068

Smart Serve

HOSF1094

Baking and Pastry Arts Theory I

HOSF1093

Baking and Pastry Arts Skills I

HOSF1145

Sanitation

HOSF1146

First Aid/Heartsaver CPR

GHUM1063

Art of Eating and Dining – Wines: History and Production*

COMM1003

English Skills

MATH1000

Mathematics Foundations for Hospitality

SEMESTER 2

HOSF1097

Baking and Pastry Arts Theory II

HOSF1096

Baking and Pastry Arts Skills II

HOSF1206

Cost Control

HOSF1224

Dessert Menu Management

HOSF2060

Baking & Pastry Production I

HOST1126

Career Preparation

GSCI1102

Nutrition and Lifestyle

MATH1102

Mathematics for Hospitality

COMM1007

College English

SEMESTER 3

HOSF2032

Baking and Pastry Arts Skills III

HOSF2033

Baking and Pastry Arts Theory III

HOSF2050

Hospitality Leadership

HOSF2061

Baking and Pastry Production II

HOST2065

Industry Externship

GNED

General Education Elective

SEMESTER 4

HOSF2052

Baking and Pastry Arts Skills IV

HOSF2058

Baking and Pastry Arts Theory IV

HOST1035

Business Entrepreneurship Project

HOST2074

Cheese and Wine Discovery

COMM1047

Business Communications

GNED

General Education Elective

 

 

For more information send an email across info@vge.co.in with the program name