Baking and Pastry Arts Management

Learn from internationally-trained and award-winning faculty with extensive experience in the industry. At the heart of this program is extensive training in baking breads, cakes and pastries, while also learning all aspects of the culinary baking experience.

Students explore and create modern-style desserts, chocolates, bonbons, petit fours and marzipan. Upper level students work on intricate, high-skilled patisserie products including tiered wedding cakes and artistic showpieces.

Hone your business management skills in courses such as small business planning, kitchen management, purchasing, sales and marketing, menu planning and bake and cafe shop design. 

Expand your work experience and network with potential employers during a semester-long internship, and apply your knowledge in The Chef’s Table Restaurant and Cafe, on campus next to our learning labs in Fanshawe’s London Downtown Campus.

You may also choose to gain a global perspective during optional field trips to our European partner schools.

Program Overview:

Baking and Pastry Arts Management is a one-of-a-kind program that will prepare students for a career in baking and pastry arts by combining baking with the fundamentals of cooking skills in order to meet the needs of today’s employers and customers.

This two-year diploma program also assists students in developing skills to operate a successful business through the study of key theories in small business planning, management, marketing and sales.

Graduates from this program will be able to seek a variety of different employment opportunities as a member of a culinary team in: restaurants, hotels, cruise lines, catering companies, bakeries and pastry shops.

The hospitality industry is experiencing rapid growth and employers will benefit from qualified workers who exhibit characteristics learned in our Baking and Pastry Arts Management program.

Other Information:

• Students that have successfully completed the Culinary Skills program, and wish to continue with the Baking and Pastry Arts Management program, must complete an "Application for Program Transfer" form available from the Office of the Registrar, Downtown Campus, Building B (LDB) Room 202 or London Campus (at Oxford Street) Room E1012.

Learning Outcomes:

• Research and design a variety of bakery, pastry and confectionary related products that meet the needs of a range of food service environments;
• Produce and present a variety of bakery, pastry and confectionary related products that meet the needs of a range of food service environments;
• Apply fundamental nutritional principles, including recipe modifications to all aspects of baking production, with an awareness of potential allergens and dietary requirements;
• Apply effective kitchen management skills in order to responsibly use resources in a baking and pastry operation;
• Identify effective business practices, including marketing and cost control in the management of a pastry and baking operation;
• Identify human resource management practices as they relate to the hospitality industry;
• Develop on-going personal strategies and plans to enhance hospitality leadership in a baking and pastry arts environment;
• Contribute to the provision of a healthy, safe and well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants.