[Introduction] Pastry desserts with exquisite appearance are no longer pure food, but have become works of art that brings double enjoyment to the senses of sight and taste, giving people comfort. I believe that many students who are interested in this would like to learn more about this major. So, in Canada, which schools offer this major? What are the professional skills taught? What are the employment prospects and salaries? How do netizens and Youtu view this major? Let’s take a look!

Introduction to the Canadian Bakery and Pastry Arts Management Major

The pursuit of food by modern people is constantly reaching its peak. When talking about desserts and cakes, people no longer regard it simply as just food, but a piece of art. When the body and mind are exhausted,a delicate and small pastry can give people comfort. This is a highly employable major. If you are passionate about baking and pastry arts, and want to transform your hobby into a demanding and rewarding profession, this major will provide you with the skills to turn your dreams into reality.
So, what is special about Canadian bakery and pastry arts management major?
The program is offered at colleges and offers two different qualifications: college diplomas and graduate diplomas.Depending on the needs of students, Canadian colleges offer different programs and encourage them to pursue further education. At the same time, there are also paid internships for students with industry partners, which give students the opportunity to gain work experience while studying.
Areas of specialization includechocolate and confections, wedding and specialty cakestarts and pastries,plated desserts,artisan breads and breakfast pastries,ice cream and sorbets,artisan sugar confections,and mass production techniques.课程。学院Throughout the course, the school engages students in internships to improve their skills and knowledge through practical experience and to prepare them for future careers. In addition, students can choose to travel to other countries for learning and practice to further develop their skills and knowledge in the field of baking and pastry arts.

Students will spend most of their time gaining practical experience in the college’s modern laboratory facilities, using the latest industrial equipment and technology, and attaching great importance to food hygiene and safety. Starting from skills in baking and cake decoration, student lay a solid practical foundation for entering the baking and catering industry after graduation. They will also have the opportunity to conduct field trips to bakeries or cake shops, learn about daily operations and planning, make sales and cost forecasts, acquire knowledge about labour distribution, and accumulate experience in marketing and sales.

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What knowledge and skills do students learn in the Canadian baking and pastry arts major?

According to the varying emphasis of different colleges, the content of learning will be different. Canadian colleges provide students with professional skills and management expertise. At the same time, students will participate in internships to prepare for their future career in the baking and pastry arts industry. Students also learn the main theories of small business planning, management, marketing, and sales to provide skills in business operations. They also have a chance to interact with professional experienced chefs for guidance by participating in practical operations, various community activities, and related competitions.
Specifically, the skills students will learn are:

  1. How to plan, prepare and display various bread and pastry products, and how to meet the diverse needs of the food industry

  2. How to analyze and create trendy bakery products and pastries

  3. How to make and manage a complete cafe menu, including bakery, pastry arts and paired drinks

  4. How to apply marketing to pastry and baking operations

  5. How to use kitchen management skills and knowledge to use resources reasonably

  6. How to supervise and manage employees according to human resource management regulations and industry standards

  7. How to provide healthy food, maintain a food-safe environment, and understand potential allergens.

  8. How to apply basic nutrition principles to all aspects of food production

  9. How to apply cost control technology to baking and pastry service operations

  10. How to formulate business strategies and plans; improve service, team leadership, cultivate entrepreneurship, and exercise management skills

  11. How to work independently and effectively in a team

It should be noted that if you want to succeed in this major, you should hold these characteristics:

  • Have passion in making pastries and baking
  • Possess high problem solving and analytic skills
  • Possess artistic and creative qualities
  • Perform well in independent and team environment
  • Pay attention to detail
  • Be able to work under pressure

Employment prospects for graduates of Canadian baking and pastry arts management majors

Graduates from the two-year graduate programs will be able to find various employment opportunities as members of a culinary team in restaurants, hotels, cruise companies, catering companies, bakeries and pastry shops. The hotel industry is experiencing rapid growth, and these employers will benefit from hiring qualified baking and pastry arts graduates.

Graduates from the two-year graduate programs will be able to find various employment opportunities as members of a culinary team in restaurants, hotels, cruise companies, catering companies, bakeries and pastry shops. The hotel industry is experiencing rapid growth, and these employers will benefit from hiring qualified baking and pastry arts graduates.

Graduates can find jobs in wholesale, production departments, various bakeries, pastry shops, restaurants, hotels, resorts, and medium to large catering companies. The business skills learned in college can provide students with the opportunity to be self-employed or take on a management role in the bakery or pastry arts industry. They can also work in the following positions: baker, pastry chef, confectioner, chocolatier, food manufacturing research assistant, bakery manager, or forms of self-employment.

》Job description of a bakery manager

According to the PayScale description,
The bakery manager may fulfill a variety of roles at a bakery, which may differ depending on the size of the establishment. Typically, the manager opens the shop and makes decisions about what to prepare for the day and how to prepare it. All special orders need to be checked and ensured to be completed by the deadline. The manager also performs quality control for all products and helps maintain bakery standards for cleanliness, sanitation, and safe food preparation.
The manager's workday usually begins in the morning; first, by writing a prep list, rotating fresh product onto shelves and displays, as well as discarding or marking down products past or approaching the end of their shelf life. Then, the manager should make necessary changes to the products to be created that day and works on their list according to established recipes.
Another part of the job of the bakery manager is to have a strong understanding of demand for the bakery’s products and an ability to schedule employees accordingly. The manager also makes hiring decisions and conducts interviews related to personnel decisions.
Typically, a bakery manager has some culinary training, either formal baking training at a vocational school or years of practical experience. The manager’s hours at a typical bakery begin in the early morning, usually before the sun comes up. However, in busier bakeries inside larger institutions (such as large supermarkets), the manager hours are typically shift-based.
Specifically, the work of a Canadian bakery manager mainly consists of:

  • Manage all activities, inventory, quality of ingredients, and cleanliness of work area.
  • Train and schedule personnel.
  • Order and manage receiving, invoicing, pricing, and control gross margins.
  • Oversee baking and inspect product prior to delivery.

》Bakers and pastry art management graduates salaries: The decisive factors & annual income

According to PayScale statistics, in Canada, the average annual salary of entry-level bakery managers is $40,797 CAD, the lower-end annual salary is at $26,432, and the higher-end is at $47,238.

The best schools in Canada for baking and pastry arts management

Students can apply for a two-year program to obtain a college diploma or graduate diploma.
The level of education required generally depends on one’s career goals. If you want to enter the food service industry as quickly as possible, then a two-year diploma program at a college will provide the necessary skills.&nbspHumber CollegeGeorge Brown CollegeFanshawe CollegeandAlgonquin Collegeall offer two-year diploma programs, and Centennial College offers a two-year postgraduate diploma program.Students can learn and master the skills required by the baking and pastry arts industry throughthese programs. After graduation, you can start your career as a baker or baking assistant and accumulate experience in this industry.
The two-year postgraduate diploma ensures that students of this major have better professional knowledge.For example, many graduates ofCentennial College will have already obtained employment opportunities in major hotels,resorts and catering industries, and held positions in large commercial baking companies. In the Bakery and Pastry Arst Management graduate program, students will work in baking and pastry labs,including the bakeries exclusively operated by the colleges as well as their on-campus cafes, restaurants and event centres. Generally speaking, students will conduct a14-week internship in one of the school’s partnering companies.

Humber College

Humber College is located in the west of Toronto, Ontario. Founded in 1967, it is Canada's most distinctive, creative, outstanding, and oldest polytechnic institute. The rigorous and excellent academic atmosphere has earned Humber Institute of Technology and Advanced Learning a good reputation in Ontario. According to official surveys, students generally believe that Humber College’s courses, services and facilities are second to none in Toronto. Humber's curriculum is flexible and innovative. In addition, the college provides students with various work practices and corporate internship opportunities to continuously improve the competitiveness of students, and also provides various scholarships for outstanding students.

As the only college designated by the Canadian Culinary Federation, Humber College is certified by the WACS (World Association of Chefs' Societies) for its baking major. Students of this major will gain hands-on experience working in various settings. The first year of the program consists of foundational courses while in second year, you begin in-depth training in baking and pastry arts. Students will learn the foundation of traditional and contemporary techniques in baking and pastry arts management exploring measurements, safety and sanitation, and various types of dough. At the same time, students will study the emerging opportunities of this specialized field, international trends and applications used in the industry. The program also includes courses in business and career management, entrepreneurship, and computer applications for the food-service industry, and some other elective courses.

Fanshawe College

Fanshawe College is the 6th largest public college in Canada, founded and managed by the Ontario government. The school is located in London, Ontario in Canada, only 200 kilometres from Toronto and Detroit, Michigan in the USA. The world-famous Niagara Falls is also only a two-hour drive from Fanshawe College. It has been rated as the most popular public college in Ontario for six consecutive years. The graduate employment rate is as high as 92% within six months of graduation. At the same time, the college provides nearly 40 paid internships and more than 1,000 companies provide paid internship opportunities. The college provides 110 employment-oriented diploma courses, undergraduate courses and postgraduate certificate courses. The school has a strong faculty of about 1,700 faculty members and staff, and many of these are professors with experience in studying and teaching overseas.

Baking and pastry arts management courses will provide students with the necessary skills for employment. After graduation, students will not only make bread, cakes and pastries, but also master skills in all aspects of cooking and baking. Students will begin the baking program by studying the key aspects of baking and patisserie theory, nutrition, purchasing, menu planning, bake and café shop design. You'll also learn theories of small business planning, kitchen management, sales and marketing. The core focus of the profession is baking courses including breads, cakes and pastries. Students will make various styles of desserts, and further explore the production techniques of chocolate, bonbons, petit fours and marzipan creations, etc. Intricate high skilled patisserie products including tiered wedding cakes and artistic showpieces made from boiled sugar, gum paste and pastillage are the highlight of this baking program. Today's customer is interested in researching the products they consume and will favour locally grown, organic and sustainable produce. Students will be trained to meet this need and will be able to provide products to a sophisticated consumer base within the rapidly growing hospitality industry.

George Brown College

George Brown College, founded in 1967, is a public, fully accredited college. It is currently one of the largest and most comprehensive colleges in Canada. Its reputation attracts thousands of people from Canada, and students from all over the world. It is also known as one of "Canadian public colleges whose graduates are most popular with employers."

Collegeis located in downtown Toronto and is also the centre of the Canadian baking and pastry industry. This two-year baking and pastry arts management program is designed by industry leaders to provide students with the best of both worldsadvanced pastry training and the management skills needed to successfully run a business.Its coursework will include a series of case studies aimed at developing and perfecting baking skills, as well as guidance on industry standards and practices related to hygiene and production management.Students will also complete internships to gain practical experience,学生which can provide them with a real career advantage.

George Brown College is famous for training the best baking and pastry graduates around the world.For example, many graduates ofcan find a job in bakeries, hotels, catering companies, and specialty pastry shops all over the world. Entrepreneurial graduatescan also use the skills they have learned to start their own businesses.The college encourages graduates of this major to pursue further studies (such as in the Graduate Diploma program in Culinary Arts),and graduates of any culinary management program in Ontario (or one-year certificate program with one year of industry experience) are eligible to apply for the Advanced French Patisserie postgraduate program (H413).H413)

Algonquin College

Established in 1967, as one of Canada’s largest public colleges, it is located in the capital of Canada, Ottawa – known as "Silicon Valley North.” It is located in one of the three major commercial centres of Ottawa. It has been ranked among the Top 50 Research Colleges in Canada, and is ranked as the best public college by Colleges Ontario. The college not only cooperates with major universities in the United States, Canada and Australia in credit-transfer courses, but also has partnering agreements with well-known enterprises and companies in Ottawa to provide students with internships and employment opportunities. Algonquin College is a large Canadian public college recommended by the Ministry of Education of China. It is also a college under the SPP and SDS program recommended by the Canadian Embassy.

Students mainly learn skills in modern baking labs, use the latest equipment and technology, and attach great importance to hygiene and safety. Starting from baking and cake decoration, students lay a solid foundation to enter the industry. Students can also gain entrepreneurial experience in business planning, sales and cost forecasting, marketing and capital costs related to the daily operation of a bakery. Through the production of chocolate work, blown, pulled and cast sugar pieces, special occasion and wedding cakes, artisan breads, plated desserts, gum paste and almond paste figurines, students learn to about nutritional balance. Throughout the program, students can also participate in industry-based field placement to improve their skills and knowledge through practical experience and prepare for industry needs. In addition, students can choose to go overseas for learning and practice to further develop their skills and knowledge in the field of baking and pastry arts.

Centennial College

Founded in 1966, it has a history of 52 years. It is the first government public college in Ontario and has a variety of programs and facilities that are among the best in Canada. Their curriculums focus on the high-quality combination of theory and practice, and aim to adapt to social needs. Centennial College of Applied Arts and Technology has 8 branches, located on 4 campuses, offering more than 160 internationally recognized certificates, college diplomas, bachelor's degrees and postgraduate certificates, etc. The college offers programs in business, tourism and culture, engineering technology and applied sciences, health sciences, community and consumer services, transportation, media and design, and English language, etc.

Baking and Pastry Arts Management program will build on fundamental baking and pastry arts skills to prepare students for a management role within the baking sector. Whether it's menu design, purchasing, planning or execution, baking management is an essential skill to convert your passion into business success. Students will also work in baking and pastry labs, including Centennial College’s unique commercial bakery as well as on-campus cafes, restaurants and event centres. In these real-world environments, they will begin a 14-week internship with the college’s industry partners. Students will obtain important industry certifications such as Smart Serve Certificate, Safe Food Handlers and CPR, etc.

Centennial College's School of Hospitality, Tourism and Culinary Arts has become the first academic institution to receive Feast On® certification for its sourcing of local food and beverage products used in the academic programs and in the School's experiential-learning foodservice operations. The Culinary Tourism Alliance established Feast On Certification as a program that recognizes businesses committed to sourcing Ontario-grown and -produced food and drink.
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Summary: UtoCanada's views on the baking and pastry art management major

In the study of baking and pastry arts management, whether it is a diploma program or a graduate program, you will be exposed to various aspects of professional knowledge. Through learning to make sugar pieces, chocolate work, special occasion and wedding cakes, various types of bread, students will be able to create edible goods with a balance of nutrition and taste. They will also develop business skills by learning the key theories of small business planning, management, marketing and sales.

If you enter the baking industry, you need to understand that this profession requires longer working hours, and you have to work when others are off, because every time a customer visits a dessert shop or a bakery, you will have to stand by. If you need to bake specialty breads, breakfast snacks, and customer-specific desserts, you will often even have to start your day at 3 or 4 in the morning. Every step must be meticulously prepared, and there is often no room for error in this industry.

In this industry, any type of baker will try to make desserts with the highest quality standards. For example, when baking desserts, you must precisely control the time, accurately use the measuring tools and control temperatures to ensure that the chemical reaction inside the bread or dessert occurs during cooking. Many top chefs even use two timers to ensure the accuracy of their baking times.

Whether they specialize in bread or desserts, students of this major can choose various occupations in the industry to give full play to their strengths. Students should prepare for the art of baking and pastry, combining the basics of baking and cooking skills to meet the needs of today's employers and customers. During the study period, not only must they master various pastry and bread production processes, but also learn to meet different customer needs and have the ability to communicate with customers. Moreover, they must have good business acumen, learn market positioning, consumer research, cost control, brand building, grasp market trends and digital marketing strategies.

Canadian colleges that offer this program will provide students with opportunities to participate in paid internships and field trips, including visits to farms, markets, and participation in baking and pastry art exhibitions. Including special courses for making chocolate, desserts and wedding cakes, which can greatly enhance your experience.

Students of this major can choose various occupations in the industry, such as baker, pastry chef, sugar pastry chef, chocolatier, food manufacturing research assistant, baking industry manager or self-employment.