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Baking and Pastry Arts

hornetpastryarts.pngThis Tec-Voc course is designed for students who are both curious and interested in baking and would like the opportunity to explore baking as a possible career in the hospitality or service industry. The students are taught in a professional setting that is set up to resemble a commercial bakery.

 Baking and Pastry Arts

Areas of study include:
• Introduction to Baking
• Introduction to Baking Desserts, Cakes
• Production and Decorating
• Introduction to Bread Making
• Specialty Pastries
• Bakery Management
• Hospitality Services
Grade 10 (2 Credits) PA000V20
In the first year, students are introduced to bakery using hand tools and stationary equipment, the art of cake decorating, recipe and ingredient knowledge. In addition, special emphasis on Health and Safety regulations.
Grade 11 (4 Credits) PA000V30
In the second year, students will learn mixing techniques and styles in all areas of baking. Students will explore all types of bread and pastry making including; molding, shaping, and braiding.  Students will  gain further knowledge in cake decorating as well as the use of the donut fryer.
Grade 12 (4 Credits) PA000V40
In the third year, students will learn about “puff” and Danish dough along with designing and decorating cakes for special occasions. They will also learn how to divide and multiply recipes and develop an insight of ingredients and recipes. Bakery management skills with emphasis on ordering and stock rotation will be taught. Students will further their skills in all areas of the bakery.

Baking Career Opportunities
Graduates from this course will have the required skills for employment in the following:
• In-Store Bakeries
• Large Commercial Bakeries
• Specialty Bakeries
• Hotel or Restaurant Dining Rooms
• Catering Companies
• Health Care Food Services
• Company Cafeterias
Opportunities in other related areas are:
• Bakery Management
• Food and Equipment Sales



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