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Courses
Baking and Pastry Arts Management-2025/2026
| Level 1 | ||||
| Take all of the following Mandatory Courses: | ||||
| FDMG-1113 | Food Preparation 1 | 4 | ||
Students will be instructed on all the fundamental cooking methods, terms and basic presentation of foods. It is an opportunity to learn the basic cuts and preparation techniques in a proper and professional manner. Student will have ample opportunities to practice knife handling and familiarize themselves with basic kitchen equipment. | ||||
| FDMG-1104 | Basic Culinary Knowledge | 3 | ||
This course will introduce students to the fundamental concepts, practices and terminology related to today's commercial food service industry. Students will build a repertoire of culinary theoretical knowledge which will compliment and expand on their practical studies. Students will also study a wide variety of topics including kitchen organization, cooking methods, heat transfer, stocks and sauces and explore, identify and classify the many commodities used in today's commercial kitchens. | ||||
| BAKE-1021 | Bake Practical 1 | 4 | ||
This course will provide the student with an understanding of all practical basic preparation methods and general terminology related to the pastry department. The student will prepare basic muffins, pastry and pies, cookie dough, genoise, custards, cheese cake, pudding, meringue and yeast bread. | ||||
| BAKE-1027 | Baking & Pastry Arts Theory 1 | 2 | ||
This course is designed to provide students with the basic techniques needed to build a solid foundation in the baking and pastry industry. Emphasis will be place on identifying the basic ingredients, weights and measurement techniques, kitchen terminology and preparation methods used in the production of primary baked goods. | ||||
| DEVL-1049 | Career Preparation | 2 | ||
This course introduces students to the professional workplace and aids in preparation for placement. Students will complete safe food handler's certification. Students will discuss various foodservice workplaces and industry associations with an emphasis on the importance of continued professional development and the value of networking within the industry. Students will identify workplace expectations, the job search process, networking and interview skills. Students will prepare a self-evaluation of skills and create a digital portfolio. | ||||
| WRIT-1042 | Reason & Writing 1-Tourism/Hospitality | 3 | ||
This course will introduce tourism and hospitality students to essential principles of reading, writing, and reasoning at the postsecondary level. Students will identify, summarize, analyze, and evaluate multiple short readings and write persuasive response essays to develop their vocabulary, comprehension, grammar, and critical thinking. | ||||
| MATH-1210 | Math for Hospitality | 2 | ||
This course provides students with a review of basic and essential arithmetic and algebraic skills providing mathematical tools and concepts needed for a career in the hospitality industry. Topics include fractions, decimals and percentages, conversions between metric and imperial measurements and algebraic competency applicable to the travel, hospitality and culinary services. | ||||
| COOP-1020 | Co-operative Education Employment Prep | 1 | ||
This workshop will provide an overview of the Co-operative Education consultants and students' roles and responsibilities as well as the Co-operative Education Policy. It will provide students with employment preparatory skills specifically related to co-operative education work assignments and will prepare students for their work term. | ||||
| Level 2 | ||||
| Take all of the following Mandatory Courses: | ||||
| BAKE-3009 | Bake Practical 2 | 2 | ||
Student will continue to develop their practical baking skills build on techniques acquired in the first semester. This course will allow students to progress in various types of cakes, tarts, buttercreams, hot desserts, mousses, custards, cheesecakes and basic dessert and cake decorating. | ||||
| BAKE-1028 | Baking & Pastry Arts Theory 2 | 2 | ||
This course builds on the techniques required in the baking and pastry industry. Emphasis will be placed on the ingredients used in baking and how they act and react together to produce different results. Elements explored include product production techniques and methods used for yeast breads, cake, cookies and pastry, pies, and fillings. Students will study basic concepts used to calculate recipe formulations, conversions, baker's percentage, yield tests and recipe costing. | ||||
| FDMG-1146 | Food Service Production | 2 | ||
Learning in this course will focus on key competencies such as knife skills, cooking methods and portion control. Students will gain an understanding of what it takes to work as member of a food service team and develop important organizational skills necessary to be successful in a fast paced, high volume, professional kitchen setting. | ||||
| FDMG-1064 | Purchasing & Menu Planning | 2 | ||
This course will introduce students to basic menu planning and purchasing. Through the course students will explore the history and purpose of the menu, different menu styles, how to develop dishes for a menu, and the truth in menu writing. Students will work collaboratively to develop a variety of food service menus, which will include understanding and using seasonal, organic foods. Students will be also be introduced to basic purchasing terms and basic ordering and receiving procedures. Basic recipe costing using current industry invoices will also be explored. | ||||
| NUTR-1018 | Nutrition-Intro | 2 | ||
After a discussion on why humans eat from a physiological and psychological perspective, students will examine the process of human digestion. Students will study macronutrient digestion and energy needs, tools that support healthy food choices and dietary information presented in Canada's Food Guide. The role of micronutrients in the body and allergens will also be explained in this course. | ||||
| COMM-3080 | Comm for Tourism & Hospitality | 3 | ||
This course, designed for students who plan to work in the field of tourism and hospitality, focuses on professional written and verbal communication skills. Students learn to prepare a variety of work-related documents. In addition, students learn about research methods and documentation formats. The principles of effective writing - organization, grammar, style, clarity, and tone - are reinforced throughout the course. The goal of the course is to prepare students for the communication tasks and considerations they will encounter in the workplace in order to meet the needs of employers and/or the communities they will serve. | ||||
| ANTH-1012 | Cultural Anthropology | 3 | ||
Students will learn about fundamental concepts in Cultural Anthropology and how these concepts relate to their own lives and to Tourism, Hospitality and Culinary Arts. Students will practice applying the theoretical anthropological perspectives to various topics and perform academic research and reporting. This course promotes understanding social and cultural behaviours and ideas within larger cultural contexts while encouraging global citizenship and problem-solving thinking regarding diversity, relationship building, and incorporating authentic cultural components in their chosen programs of study. | ||||
| Level 3 | ||||
| Gen Ed - Take a 3 credit General Education elective course. | ||||
| Take all of the following Mandatory Courses: | ||||
| HOSP-3007 | Numbers for Hospitality | 4 | ||
This course is designed to provide students with essential number skills; to adopt cost control principles necessary to calculate a profitable and sustainable food and labour cost in a hospitality operation. Students will perform; yield calculations, menu pricing, create income statements, sales forecast, profit and loss statements and budget calculations to read and create financial balance sheets. | ||||
| MGMT-3012 | Management Techniques | 2 | ||
First level supervisors and managers are essential to the ongoing success of any hospitality operation. This course will provide the foundation for the ongoing learning process of today's supervisors and managers. Through class discussions and problem based case studies the student will discover how to deal with the numerous demands placed upon them as supervisors, and learn methods of achieving results through proactive people skills. | ||||
| BAKE-1011 | Bread & Yeast Products | 2 | ||
Bread is one of the most basic of foods staples; in this course the student will gain a working knowledge of the production of fermented dough. Students will work with lean and rich yeast doughs, using both straight and sponge dough methods. The student will be instructed on the proper product selection, shape and creation of rustic breads, international and seasonal popular products as well as a variety of sourdoughs. This course also introduces the student to the principles of therapeutic nutrition employed in recipe adaption for special dietary requirements, such as allergens and celiac disease. | ||||
| ENTP-3005 | Baking Entrepreneurship | 3 | ||
This course identifies key elements of a business plan with emphasis on entrepreneurship. With an extended focus on marketing it explores selling techniques for great tasting bakery and patisserie products. The student will identify planning, marketing, promotion and evaluation of special events within this specific industry. Students will identify potential consumers, using tools such as the client wants versus needs analysis, building customer relationships through a practical approach to enhance sales and customer service, and shaping the customer's perception of an organization and its products/services at all levels. Students will also practice interacting with various customer situations. This course includes the practical application of colour, design and visual merchandising techniques to attractively display and package products to enhance sales productivity. | ||||
| BAKE-3011 | Pastry Production | 2 | ||
In this intermediate production class students will continue to refine the skills required to produce more elaborate cookies, cakes, pies, tarts, candies, individual pastries and desserts. Course focus centres on the creation of balanced compositions for sweet pastries from all over the world as well as, the preparation of contemporary and modern style plated desserts. During the course of this practical learning environment, students will have opportunities to practise applying the principles of therapeutic nutrition during recipe modifications. | ||||
| BAKE-1010 | Cake Craft | 2 | ||
The art of crafting cakes is centuries old; in this course the student will be introduced to the production of classic European and International styled cakes such as the Sacher Torte, Opera cake, and other master creations from around the world. This class focuses on the detail and precision required for assembly and decor of traditionally crafted cakes. | ||||
| Level 4 | ||||
| Take all of the following Mandatory Courses: | ||||
| BAKE-5008 | Patissier Practical | 2 | ||
This advanced pastry course provides students with the opportunity to build upon techniques learned through previous training. Student will produce a variety of intricate yeast dough products, custom cakes, pastries, advanced choux paste products, petit fours, French pastries, ice cream, gelatos, frozen desserts, cookies and seasonal baked products. The integration of formal classroom demonstrations and the practical patisserie experience will further prepare students for the realities of working in a challenge yet creative environment. | ||||
| BAKE-5011 | Pastry & Confectionery | 2 | ||
This course inspires the student to build on skills previously learned. It provides the opportunity to refine décor and presentation of pastries, gateaux, and contemporary plated desserts. The student will also experience the creation of a wide range of cookies and confections such as pralines, nougat, caramels, candies, brittles, bonbons, chocolates, and truffles, petit fours, Othellos, Macaroons and other Friandises. | ||||
| BAKE-5009 | Patissier Production | 2 | ||
This practical course will focus on large quantity, commercial scale food production building on skills acquired in the advanced Pastry and Bake labs. Students will work collaboratively on the production of a variety of sweet and savory foods found in a patisserie and bakery. Course emphasis will be on developing specific skill sets that include -attention to detail, identifying quality factors, labelling and maintaining a standard level of consistency in preparing products for wholesale or retail sales. This course will assist in preparing the students for the realities of working in this exciting environment. | ||||
| BAKE-5004 | Patissier Theory | 2 | ||
This course explores advanced techniques required for a foundation in the baking and pastry industry.Emphasis will be placed on the staples used in the patisserie. The student will examine professional terminology and identify techniques used for the production of gum paste, marzipan, and other showpieces including cakes, tortes, decorative sugar and chocolate artwork. In this course the student will also explore progressive theories to create and decorate designer cakes and pastries. | ||||
| BAKE-5010 | Chocolate & Sugar Artistry | 2 | ||
This course is built upon previously learned Patissier techniques to facilitate the study of the finer aspects of baking and patisserie arts. Students will lean to create more complicated and intricate cakes such as tiered wedding cakes, artistic showpieces produced with chocolate, boiled sugar, gum paste and pastillage. | ||||
| BAKE-3012 | Bakery Concept & Design | 2 | ||
In this course student will explore the various requirements essential to operate a kitchen and bakery effectively. Students will develop an appreciation for Bakery and Café layout, design, and equipment required to create a functional operation that includes effective maintenance protocols: including energy consumption, wastewater and recycling management. Emphases on fire codes, building codes and work safety regulations will help students to develop and design strategies for a healthy, safe work environment that forms a sustainable Foodservice & Beverage Operation. | ||||
| BEVR-1005 | Beers, Spirits History & Culture | 3 | ||
This course is designed for students to explore the history and culture behind fermented, brewed, and distilled beverages. This journey will cover all the basic spirits and address the properties that makes each unique. The course will touch on some of the numerous cocktails produced as well as some of the hot cocktails created today. After exploring the colourful world of fermented or brewed beverages, like Mead, Hard Ciders, Sake, and Beers, the student will examine distilled alcohol such as Vodka, Rum, Tequila, Whisky(ey), Gin, Brandy, various Liqueurs and fortified wines. Students must be 18 years of age prior to taking this course. | ||||
| ENTP-5001 | The Baker's Counter | 1 | ||
This unique course will give students the opportunity to apply and showcase skills they have obtained during their time in the Baking & Pastry Arts Management program. Students will create a business model using their acquired knowledge from Entrepreneurialism, Purchasing & Menu Planning, Facility Design and the Practical Baking Experience to create and open their own business. Collaboration and team work are a main focus in this course. Students will work together to brand, create, plan and execute a Pop-Up bakery, showcasing products made from yeast such as breads, as well as, cakes, desserts, minardises or chocolates, and a decorative showpiece to develop the skills required to succeed in the hospitality industry. | ||||
| Gen Ed - Electives | ||||
| Take 3 General Education Credits - Normally taken in Level 3 | ||||
| Program Residency | ||||
| Students Must Complete a Minimum of 18 credits in this program at Fanshawe College to meet the Program Residency requirement and graduate from this program | ||||