Baker - Apprenticeship
Apprenticeships
and Skills Training

Baker - Apprenticeship

Two 15-week training sessions
Certificate of Apprenticeship
Niagara-on-the-Lake Campus
Start Date: January

The fine arts are five in number, namely: painting, sculpture, poetry, music and architecture, the principal branch of the latter being pastry.

Antonin Careme (Marie-Antoine Careme), 1783-1833


Program Status

This Apprenticeship Program begins in January in each year. There is no Fall intake.

Note: Applicants do not apply to Niagara College via Ontario Colleges.

For more information about applying to Apprenticeship Programs, please see below:

Niagara College Apprenticeship Information
Phone: 905-735-2211 ext. 7457

Ministry of Training and Colleges and Universities:
(Local apprenticeship office)
Apprenticeships and Client Services
301 St. Paul Street, 9th floor
St. Catharines, ON
L2R 7R4
Telephone: 905-704-2991
www.tcu.gov.on.ca/eng/employmentontario/training/


Career Opportunities

Bakers must be patient and detail-oriented. They need to be artistic to create appealing products such as breads, cakes, cookies and other pastries. Canada’s hospitality industry is experiencing rapid growth and needs qualified workers who exhibit these characteristics. Prospects for satisfying employment and career advancement in the food service industry have never been better.

Upon completion of your baker apprenticeship you may seek provincial certification and pursue employment in diverse settings including bakeries, patisseries, chocolate shops, hotels, restaurants, catering companies, camps, institutions, and resorts. Potential Jobs Include:

Canadian Food and Wine Institute
  • Bakers
  • Decorators
  • Merchandising managers
  • Bakery managers
  • Pastry cooks
  • Pastry chefs
  • Research and development baker

The NC Difference

  • The Canadian Food and Wine Institute at Niagara Collegepossesses an outstanding reputation with graduates, employersand industry partners
  • Niagara wine country has a thriving hospitality industry
  • A full service, on-campus dining room, open to the public complements training
  • Students enjoy an unrivalled learning environment, with excellent facilities and highly qualified chef faculty
  • Students gain additional experience by working on many special functions held on and off campus each year
  • Students complete more than 700 hours of college instruction and about three years of on-the-job training with an employer
  • Outstanding levels of student satisfaction
  • Many apprentices and graduates win Skills Canada Awards atthe provincial, national and international levels
  • Student support system includes counselling and financial aid
  • More than three decades of apprenticeship in-school trainingexperience

Testimonials and Profiles

State-of-the-art baking facilities enhance the learning experience at the Niagara Culinary Institute. Areas of study include: Sanitation and Safety; Nutrition; Communications; Mathematics; Bakery Management; Baking Theory; Fermented Products; Bread and Yeast Products; Pastry Craft; Cake Craft; Decorating Craft.

 


Admission Requirements

  • Ontario Secondary School Diploma, or Grade 12 equivalency, AND
  • employment in the trade.

Note:

  • Individuals who successfully complete both Basic and Advanced Baker are eligible to pursue the advanced designation of Patissier through Niagara College.
  • Non-apprentices may also apply to Niagara College for the related academic training as fee-paying students.

Educational Pathways

Niagara College has articulated agreements providing students with degree completion and credit transfer opportunities with many other colleges and universities.

General Information
askNC

For information, inquiries or frequently asked questions, please askNC or email the InfoCentre at info@niagaracollege.ca.

Tours

For more information please contact the InfoCentre.

Welland: 905-735-2211, ext. 7559
NOTL: 905-641-2252, ext. 4208

We look forward to meeting you!

Employment

Attention Employers:
Post a job for grads, co-op students, part-time, summer or volunteer.

Attention Students:
View job postings now

Program Information

Level One (Prog 0150)
BAKG1127Baking Theory I3
BAKG1128Fermented Products3
BAKG1129Pastry Craft I3
BAKG1131Bakery Management I2
HOSP1011Health and Safety2
MATH1035Mathematics2
Level Two (Prog 1020)
BAKG1227Bake Theory II3
BAKG1228Breads and Yeast Products5
BAKG1229Pastry Craft II3
BAKG1230Cake and Cake Decorating Craft5
BAKG1231Bakery Management II4
COMM1101Language and Communications3
NUTN1013Nutrition2

 

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