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Baking and Pastry Arts

Baking & Pastry Arts 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.

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 (1 Credit) PA231V1S
In the first year, students are introduced to the bakery with emphasis on hand tools, stationary equipment, the art of cake decorating, and recipe and ingredient knowledge. In addition, special focus is placed 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_pastry_arts3.jpgBaking Career Opportunities

Graduates from this program 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
· Bakery Management
· Food and Equipment Sales



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