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Baking and Pastry Arts Management (Co-op)
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Program Overview
If baking is your passion, or you are looking for a way to turn your creative hobby into an in-demand and rewarding career, Fanshawe’s Baking and Pastry Arts program will give you the skills to turn your dreams into reality. Our graduates are award-winning bakers, chefs and entrepreneurs, and you’ll train with expert Pastry Chefs & Bakers in state-of-the-art facilities. Graduate with a two-year Fanshawe College diploma and additional certification from our partner school, the Richemont Centre of Excellence.
Program Details
Program Code
BPM4
Credential:
Ontario College Diploma
Duration
60 weeks
Canadian Students
Start Dates
Locations
Availability
Full Time Offerings
2025 September
London - Downtown
Open
2026 May
London - Downtown
Open
International Students
Start Dates
Locations
Availability
Full Time Offerings
2025 September
London - Downtown
Open
2026 May
London - Downtown
Open
Your Learning Experience
Learn from internationally-trained and award-winning faculty with extensive experience in the industry in this dynamic two-year diploma program. At the heart of this program is extensive training in baking breads, cakes and pastries, while also learning all aspects of the culinary baking industry.
As a student, you’ll explore and create modern-style desserts, chocolates, bonbons, petit fours and marzipan. Progressively, you’ll also work on intricate, high-skilled patisserie products including tiered wedding cakes and artistic showpieces. These skills are complemented by business management courses such as small business planning, kitchen management, purchasing, sales and marketing, menu planning and bake and cafe shop design. You will also gain Prud’Homme Beer Certification through your learning.
The Baking and Pastry Arts Management program is a licensed partner of the Richemont Craft School, an international centre of excellence for bakers, confectionery and pastry chefs, located in Lucerne, Switzerland. Students in this program will learn baking techniques of one of the finest baking schools in the world, and graduate with not only a Fanshawe diploma but also a European Artisan Bread Certificate from the Richemont Craft School.
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, Fanshawe’s on-campus teaching restaurant. You may also choose to gain a global perspective during optional study trips to our European partner schools in Italy and Switzerland.
Career Information
CAREER INFORMATION
Did you know Fanshawe consistently ranks high in graduate employment rates among large colleges in Ontario?
Graduates of Fanshawe’s Baking and Pastry Arts Management program can pursue a career as a baker, pastry chef, cake designer or decorator, chocolatier, food stylist, and more. Graduates have the knowledge and skills to join a culinary team in restaurants, hotels, or cruise lines. Graduates can also explore a different path and start their own business.
Here are some examples of career opportunities for graduates of Fanshawe’s Baking and Pastry Arts Management program:
Food Stylist
Artistically style food for print and online media as well as television commercials and movies.
Pastry Chef
Work in fine dining restaurants, bakeries, cafes, and more to design desserts, create confections and decorate items like cakes and cookies.
Baker
Work with dough to make breads, pastries, and more in retail or commercial bakeries, manufacturing or production facilities, cruise ships, grocery stores, hotels, restaurants, or catering companies.
Program Progression
Fall Start
| Term | Level |
|---|---|
| Fall | Level 1 |
| Winter | Level 2 |
| Summer | Co-op |
| Fall | Level 3 |
| Winter | Level 4 |
Winter Start
| Term | Level |
|---|---|
| Winter | Level 1 |
| Summer | Level 2 |
| Fall | Co-op |
| Winter | Level 3 |
| Summer | Level 4 |
Summer Start
| Term | Level |
|---|---|
| Summer | Level 1 |
| Fall | Level 2 |
| Winter | Co-op |
| Summer | Level 3 |
| Fall | Level 4 |
Fanshawe gave me the building blocks I needed to kickstart my career as a pastry chef, I went in eager to learn more about the trade I had a passion for and came out with skills ready to tackle the culinary world.
Skills Ontario Competition, Gold Medal
Skills Canada Competition, Bronze Medal
Hannah Hickmott
Baker
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.
Academic School
Baking program coordinator:
Roland Hofner
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International Admission Equivalencies
Admission equivalencies for Fanshawe depends on your country of study. Please enter your location to see the requirements for your country below.
Tuition Summary
London - Downtown
*Total program costs are approximate, subject to change and do not include the health and dental plan fee, bus pass fee or program general expenses.