About this program

  • Credential Awarded: 2 Year Diploma
  • Campus: Niagara-on-the-Lake
  • Code: 0467 P0467
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Overview

Want to take your Baking and Pastry talents to the next level?

The two-year diploma in Baking and Pastry Arts Management offers a unique blend of theoretical instruction and practical training to enable graduates to go beyond the recipe and standard formulations to create new products, produce more complex and tailored confections and generate higher volumes in fast-paced environments.

After a common first year curriculum with the Baking and Pastry Arts certificate program that establishes the fundamentals, students in Baking and Pastry Arts Management program spend their second year exploring the creative design, food science and product innovation theories and practices needed to make their own mark on the world of baking and pastry.

Highlights
  • Program utilizes state-of-the-art baking labs and industrial-grade equipment to recreate the pace and demands of high-volume production bakeries.

  • Deeper study of baking science, creative design and product development.

  • Skill development in chocolate work, artisan breadmaking and sculpted showpieces.

  • World-class chef professors expert in creative artistry and product innovation.

  • Greater skill development in high-volume, precision production as part of the program.

Career Opportunities
  • Bakery manager/supervisor
  • Bread baker
  • Cake designer/decorator
  • Catering / production baker
  • Entrepreneur
  • Pastry chef
  • Research and development baker
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Courses

Term one (2025 Fall)
Code Course Name Credits
BAKG1143 Introduction to Baking Principles 3
BAKG1160 Baking and Pastry Techniques I 3
BAKG1165 Baking Essentials I 3
BAKG1260 Baking and Pastry Techniques II 3
NUTN1175 Nutrition 3
MATH1080 Mathematics 3
Term two (2026 Winter)
Code Course Name Credits
BAKG1190 Confection Production 3
BAKG1171 Bakery Management 3
BAKG1210 Advanced Baking and Pastry Techniques 3
BAKG1265 Baking Essentials II 3
ENGL1098 Language and Communications 3
SOCL1430 Equity, Diversity and Inclusion in Canada 3
Term three (2026 Fall)
Code Course Name Credits
BAKG1300 Product Design and Innovation Science 3
BAKG1301 Baking Sculpture and Creative Design 6
BAKG1302 Baking Adaptations and Alternatives 6
Elective Information

Completion of additional General Education elective 1 course required

Term four (2027 Winter)
Code Course Name Credits
BAKG1400 Sustainable Bakery Management 3
BAKG1401 High Volume Commercial Production Techniques 6
BAKG1402 Precision Artistry 6
Elective Information

Completion of additional General Education elective 1 course required

Learning Outcomes Term: 1254
  1. Plan, prepare and scale a variety of bakery, pastry and confectionary products with speed, precision, and accuracy to meet the needs of a range of food service environments.

  2. Create two- and three-dimensional products using a wide variety of design strategies, materials, processes and techniques that meet the needs of a range of food service environments.

  3. Identify effective business practices, including marketing, cost control and staffing to promote a fiscally responsible operation.

  4. Develop professional and reflective practices to support lifelong learning, creative process, and skill development.

  5. Perform work and equipment operations in accordance with safety and sanitation practices to meet industry and regulatory standards.

  6. Execute work independently and collaboratively in a professional baking, pastry and/or confectionery environment.

  7. Apply food and baking science, ingredient manipulation and substitution to create products that respond to consumers' dietary needs and preferences.

  8. Select production, packaging and storage techniques for food products to extend shelf life, reduce spoilage and enhance safety.

  9. Develop and execute a product range that ensures the sustainable, responsible, and ethical sourcing and use of ingredients and materials.

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Admission Requirements

Ontario Secondary School Diploma (OSSD), or equivalent including the following required course(s):
  • English – any Grade 12 (C) or (U), or equivalent
  • Mathematics – Grade 11 (C), (U), or (M), or equivalent
Recommended Courses and/or Skills:

These courses and skills may help you succeed academically in this program, but they are not required for admission.

  • Hospitality and/or Tourism– any Grade 11 or 12 course
  • Information Technology Applications in Business – Grade 11 (O)
Selection and Ranking

Applications are evaluated based on the published admission requirements. When the applicant provides proof of meeting the requirements, an offer of admission can be issued, provided space is available in the program.

Learn more about admission decisions.

Computer Requirements

Students are responsible for ensuring that they have a Microsoft Windows-based desktop or laptop that meets or exceeds the following general requirements:

  • A desktop or laptop running on an updated Microsoft Windows operating system (Windows 11 recommended).
  • Minimum 256GB SSD storage and 8 GB memory (note that 16 GB memory is strongly recommended).
  • An integrated or peripheral video camera, microphone, and speaker system.
  • Reliable internet connectivity with Broadband capabilities. A minimum download speed of 10 – 50 Mbps is recommended.

Niagara College may not be able to provide support for systems different than the above specifications as provided software may not operate properly. Academic software for your courses will be made available for download and remote use. Access will also be provided to remote high performance computer labs if software downloads are not feasible.

Note: We do not provide support for Chromebooks or Apple products. (learn more)

Computer/technology requirements may be subject to change without notice.

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Availability

Domestic Applicants Apply
International Applicants Apply
Legendfor intake status table
Open

Accepting applications

Waitlisted

Eligible applications will be placed on a waiting list

Closed

Not accepting applications

Suspended

No longer offered this term

The College reserves the right to cancel or make changes to any course or program, fee, procedure, or campus location at any time.

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Pathways

Explore your pathway options What are pathways? for the Baking and Pastry Arts Management program below.

  • NC Pathway
    This program grants Advanced Standing to qualified graduates of:
    Niagara College Baking and Pastry Arts
Did you know?

Applicants with previous postsecondary education will be assessed for transfer credits upon receipt of an official transcript from their previous institution. There is no fee for this service.

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Tuition

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