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Commercial Baking

This Tec-Voc course is designed for those 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.


The baking program includes:baking01.jpg

• introduction to baking
• introduction to baking desserts, cakes
• production and decorating
• introduction to bread making
• specialty pastries
• bakery management
• hospitality services
 

Grade 10

(COBV20) First year is an introduction to the bakery using hand tools and stationary equipment. An introduction to the art of cake decorating, recipe and ingredient knowledge, with special emphasis on Health and Safety regulations. 2 Credits
 

Grade 11

(COBV30) 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 gaining further knowledge in cake decorating and use of the donut fryer. 4 Credits
 

Grade 12

 (COBV40) 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. 4 Credits
 

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

For further information about the Commercial Baking program at Tec-Voc, please contact: • MR. T. WILLERTON (Baking and Cake Decorating Instructor) • MS. L. GLOUX (Instructor)
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