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Baking and Pastry Arts Programs at Ontario Colleges

What to expect from a career as a Baker or Pastry Artist

Many of us think of baking as a hobby, but with the help of baking and pastry arts programs at Ontario colleges, that hobby can become a career. These programs expose students to a variety of techniques and influences that can help them broaden their baking horizons and start a successful career in the food service industry.

If you’ve got a knack for whipping up gourmet baked goods and want to start making money from your skill with a career as a baker or pastry chef, here’s what you need to know. More

Baking and Pastry Arts Courses

Baking and pastry arts programs combine hands-on training with the business skills necessary to work in a bakery or restaurant. Accounting, communication, menu and shop management and entrepreneurship courses prepare students for running their own businesses or working with an established business.Classes in pastry arts skills, food-related courses such as nutrition, wine and cheese discovery, and baking and ingredient theory give students a better understanding of their craft and their industry.

In terms of practical training, students learn skills such as cake decorating, pastry production, bread and dessert making and other industry techniques. They also learn about the types of equipment in restaurants, hotels, bakeries and pastry shops and will have plenty of opportunities to try them out. A work placement is also a part of the curriculum in some baking and pastry arts programs.

General Baking and Pastry Arts Program Requirements

Ontario college baking and pastry arts programs typically require an Ontario Secondary School Diploma (OSSD) or equivalent, which includes a grade 12 English credit and a senior math credit.

Baking and Pastry Arts Jobs and Salaries

Baking and pastry arts grads can hold positions in a number of different areas, including restaurants, hotels, resorts, bakeries, pastry shops, catering companies and much more. Graduates may also choose to start their own businesses or catering services.

Wages will vary, and often depend on the position, employer and level of technique and expertise. Average starting salaries are typically low, at around $23,000 per year, but may increase to $35,000 or more with experience. For those who choose to work independently, yearly income may also start low (until a client base is built), but could skyrocket with positive press and word of mouth.

Ontario Colleges Offering Bakery and Pastry Arts Programs

Use the left-column navigation to refine your search by College, Program Availability, Program Start Date and more, or see the table below for a complete list of baking and pastry arts programs at Ontario colleges. Less

Results: 1 - 20 of 34
Program Title College Campus Availability Program Delivery Start Date Website
Show details Advanced Baking and Pastry Arts (graduate certificate) DURHAM WHITBY OPEN Full Time 2017 - Sep Visit

Advanced Baking and Pastry Arts (graduate certificate)


  • Program Length: 2 SEMESTERS
  • Program Code: ABAK
  • Credential: GRADUATE CERTIFICATE
  • Program Level: POST-DIPLOMA
  • Program Type: REGULAR
  • Language of Instruction: English
  • Entry Level: ENTRY LEVEL 1
  • Highly Competitive: No
Notes:

Show details Advanced French Patisserie GEORGE BROWN HOSPITALITY CENTRE OPEN Full Time 2017 - May Visit

Advanced French Patisserie


  • Program Length: 3 SEMESTERS
  • Program Code: H413
  • Credential: GRADUATE CERTIFICATE
  • Program Level: POST-DIPLOMA
  • Program Type: REGULAR
  • Language of Instruction: English
  • Entry Level: ENTRY LEVEL 1
  • Highly Competitive: No
Notes:

Show details Advanced French Patisserie GEORGE BROWN HOSPITALITY CENTRE OPEN Full Time 2018 - May Visit

Advanced French Patisserie


  • Program Length: 3 SEMESTERS
  • Program Code: H413
  • Credential: GRADUATE CERTIFICATE
  • Program Level: POST-DIPLOMA
  • Program Type: REGULAR
  • Language of Instruction: English
  • Entry Level: ENTRY LEVEL 1
  • Highly Competitive: No
Notes:

Show details Artisanal Culinary Arts FANSHAWE LONDON OPEN Full Time 2017 - May Visit

Artisanal Culinary Arts


  • Program Length: 1 ACADEMIC YEARS (PERIODS OF 8 MONTHS)
  • Program Code: ATA1
  • Credential: GRADUATE CERTIFICATE
  • Program Level: POST-DIPLOMA
  • Program Type: REGULAR
  • Language of Instruction: English
  • Entry Level: ENTRY LEVEL 1
  • Highly Competitive: No
Notes:

This Program Requires A Degree Or College Diploma. Refer To The Fanshawe Website (Www.Fanshawec.Ca) Or Program Guide For Specific Admission Requirements.

Show details Artisanal Culinary Arts FANSHAWE LONDON OPEN Full Time 2018 - May Visit

Artisanal Culinary Arts


  • Program Length: 1 ACADEMIC YEARS (PERIODS OF 8 MONTHS)
  • Program Code: ATA1
  • Credential: GRADUATE CERTIFICATE
  • Program Level: POST-DIPLOMA
  • Program Type: REGULAR
  • Language of Instruction: English
  • Entry Level: ENTRY LEVEL 1
  • Highly Competitive: No
Notes:

This Program Requires A Degree Or College Diploma. Refer To The Fanshawe Website (Www.Fanshawec.Ca) Or Program Guide For Specific Admission Requirements.

Show details Arts Culinaires-Cuisinier BORÉAL SUDBURY OPEN Full Time 2017 - Sep Visit

Arts Culinaires-Cuisinier


  • Program Length: 1 ACADEMIC YEARS (PERIODS OF 8 MONTHS)
  • Program Code: ARCC
  • Credential: CERTIFICATE
  • Program Level: POST-SECONDARY
  • Program Type: REGULAR
  • Language of Instruction: French
  • Entry Level: ENTRY LEVEL 1
  • Highly Competitive: No
Notes:

Show details Arts Culinaires-Cuisinier BORÉAL TIMMINS OPEN Full Time 2017 - Sep Visit

Arts Culinaires-Cuisinier


  • Program Length: 1 ACADEMIC YEARS (PERIODS OF 8 MONTHS)
  • Program Code: ARCC
  • Credential: CERTIFICATE
  • Program Level: POST-SECONDARY
  • Program Type: REGULAR
  • Language of Instruction: French
  • Entry Level: ENTRY LEVEL 1
  • Highly Competitive: No
Notes:

Show details Baking and Pastry Arts ALGONQUIN WOODROFFE OPEN Full Time 2017 - Jan Visit

Baking and Pastry Arts


  • Program Length: 1 ACADEMIC YEARS (PERIODS OF 8 MONTHS)
  • Program Code: 1201X01F
  • Credential: CERTIFICATE
  • Program Level: POST-SECONDARY
  • Program Type: REGULAR
  • Language of Instruction: English
  • Entry Level: ENTRY LEVEL 1
  • Highly Competitive: No
Notes:

Show details Baking And Pastry Arts ALGONQUIN WOODROFFE OPEN Full Time 2017 - Sep Visit

Baking And Pastry Arts


  • Program Length: 1 ACADEMIC YEARS (PERIODS OF 8 MONTHS)
  • Program Code: 1201X01F
  • Credential: CERTIFICATE
  • Program Level: POST-SECONDARY
  • Program Type: REGULAR
  • Language of Instruction: English
  • Entry Level: ENTRY LEVEL 1
  • Highly Competitive: No
Notes:

Show details Baking And Pastry Arts ALGONQUIN WOODROFFE OPEN Full Time 2018 - Jan Visit

Baking And Pastry Arts


  • Program Length: 1 ACADEMIC YEARS (PERIODS OF 8 MONTHS)
  • Program Code: 1201X01F
  • Credential: CERTIFICATE
  • Program Level: POST-SECONDARY
  • Program Type: REGULAR
  • Language of Instruction: English
  • Entry Level: ENTRY LEVEL 1
  • Highly Competitive: No
Notes:

Show details Baking and Pastry Arts GEORGIAN BARRIE OPEN Full Time 2017 - Sep Visit

Baking and Pastry Arts


  • Program Length: 2 SEMESTERS
  • Program Code: BAKE
  • Credential: CERTIFICATE
  • Program Level: POST-SECONDARY
  • Program Type: REGULAR
  • Language of Instruction: English
  • Entry Level: ENTRY LEVEL 1
  • Highly Competitive: No
Notes:

Show details Baking and Pastry Arts GEORGIAN BARRIE OPEN Full Time 2018 - Jan Visit

Baking and Pastry Arts


  • Program Length: 2 SEMESTERS
  • Program Code: BAKE
  • Credential: CERTIFICATE
  • Program Level: POST-SECONDARY
  • Program Type: REGULAR
  • Language of Instruction: English
  • Entry Level: ENTRY LEVEL 1
  • Highly Competitive: No
Notes:

Show details Baking and Pastry Arts NIAGARA NIAGARA-ON-THE-LAKE OPEN Full Time 2017 - Sep Visit

Baking and Pastry Arts


  • Program Length: 1 ACADEMIC YEARS (PERIODS OF 8 MONTHS)
  • Program Code: 0458
  • Credential: CERTIFICATE
  • Program Level: POST-SECONDARY
  • Program Type: REGULAR
  • Language of Instruction: English
  • Entry Level: ENTRY LEVEL 1
  • Highly Competitive: Yes
Notes:

Show details Baking and Pastry Arts Management CENTENNIAL PROGRESS OPEN Full Time 2017 - Jan Visit

Baking and Pastry Arts Management


  • Program Length: 4 SEMESTERS
  • Program Code: 1813
  • Credential: DIPLOMA
  • Program Level: POST-SECONDARY
  • Program Type: REGULAR
  • Language of Instruction: English
  • Entry Level: ENTRY LEVEL 1
  • Highly Competitive: No
Notes:

Show details Baking and Pastry Arts Management CENTENNIAL PROGRESS OPEN Full Time 2017 - May Visit

Baking and Pastry Arts Management


  • Program Length: 4 SEMESTERS
  • Program Code: 1813
  • Credential: DIPLOMA
  • Program Level: POST-SECONDARY
  • Program Type: REGULAR
  • Language of Instruction: English
  • Entry Level: ENTRY LEVEL 1
  • Highly Competitive: No
Notes:

Show details Baking And Pastry Arts Management CENTENNIAL PROGRESS OPEN Full Time 2017 - Sep Visit

Baking And Pastry Arts Management


  • Program Length: 4 SEMESTERS
  • Program Code: 1813
  • Credential: DIPLOMA
  • Program Level: POST-SECONDARY
  • Program Type: REGULAR
  • Language of Instruction: English
  • Entry Level: ENTRY LEVEL 1
  • Highly Competitive: No
Notes:

Show details Baking And Pastry Arts Management CENTENNIAL PROGRESS OPEN Full Time 2018 - Jan Visit

Baking And Pastry Arts Management


  • Program Length: 4 SEMESTERS
  • Program Code: 1813
  • Credential: DIPLOMA
  • Program Level: POST-SECONDARY
  • Program Type: REGULAR
  • Language of Instruction: English
  • Entry Level: ENTRY LEVEL 1
  • Highly Competitive: No
Notes:

Show details Baking And Pastry Arts Management CENTENNIAL PROGRESS OPEN Full Time 2018 - May Visit

Baking And Pastry Arts Management


  • Program Length: 4 SEMESTERS
  • Program Code: 1813
  • Credential: DIPLOMA
  • Program Level: POST-SECONDARY
  • Program Type: REGULAR
  • Language of Instruction: English
  • Entry Level: ENTRY LEVEL 1
  • Highly Competitive: No
Notes:

Show details Baking And Pastry Arts Management FANSHAWE LONDON OPEN Full Time 2017 - Sep Visit

Baking And Pastry Arts Management


  • Program Length: 2 ACADEMIC YEARS (PERIODS OF 8 MONTHS)
  • Program Code: BPM1
  • Credential: DIPLOMA
  • Program Level: POST-SECONDARY
  • Program Type: REGULAR
  • Language of Instruction: English
  • Entry Level: ENTRY LEVEL 1
  • Highly Competitive: No
Notes:

Show details Baking and Pastry Arts Management GEORGE BROWN HOSPITALITY CENTRE OPEN Full Time 2017 - May Visit

Baking and Pastry Arts Management


  • Program Length: 4 SEMESTERS
  • Program Code: H113
  • Credential: DIPLOMA
  • Program Level: POST-SECONDARY
  • Program Type: REGULAR
  • Language of Instruction: English
  • Entry Level: ENTRY LEVEL 1
  • Highly Competitive: Yes
Notes:

Results: 1 - 20 of 34