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Program Information

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Baking and Pastry Arts

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CERTIFICATE

  • School of Natural Resources & Industrial Trades
  • Duration: One Year
  • Start Date: September 2023

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    • Locations & Delivery Modes
    • Description
    • Courses

    Locations & Delivery Modes

    Show Legend Definitions
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    Delivery Legend:
    C
    On Campus
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    On Campus: All courses in this program will be delivered onsite at a CNA campus or at an approved location. Some courses may have online elements.
     | 
    B
    Blended
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    Blended: Some courses, or parts of courses, in this program will be delivered onsite at a CNA campus or at an approved location, while other courses, or parts of courses, will be delivered online or virtually to students at another location.
     | 
    OA
    Online - Asynchronous
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    Online - Asynchronous: Delivered fully online with no scheduled classes, and allows students to learn on their own schedule, in a flexible environment, within a certain time frame.
     | 
    OS
    Online - Synchronous
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    Online Synchronous: Delivered fully online with live, scheduled videoconference classes. The instructor and the students in the course engage with the course content and each other at the same time, from different locations.
    Bay St. George - On Campus delivery

    Description


    This red seal eligible program gives you great hands on skills in both baking and pastry, including cakes, tortes, cookies, frozen and cream-based desserts. It provides the foundation for a career as a lead baker or pastry chef. The courses empower students by exploring baking and ingredient theory while gaining a greater understanding of the craft. This program will challenge your artistic side by expanding your capability in the design and creation of specialized baked goods. You will work in real bakery environments where you gain experience in production of baked goods consistent with industry standards.  Some of the duties include:
    • Weighing, measuring and mixing ingredients according to recipes
    • Cutting and forming dough, prepare fillings
    • Using ovens to bake products
    • Decoration of baked goods
    • Stock selection and rotation ingredients and supplies
    • Developing support skills as an independent Baker
    • Healthy Baking 
    PROGRAM OBJECTIVES
    Upon successful completion of the Baking and Pastry Arts program, graduates will be able to:

    1. Prepare yeast-raised products to include breads and yeast-leavened pastries to include laminated doughs, breakfast pastries and leavened cakes.
    2. Prepare a variety of cakes, fillings and icings to include chemical and mechanical leavening techniques.
    3. Prepare a variety of egg and dairy-based products, fried baked goods, and a variety of pastry products to include but not limited to meringue, fritters, and pies.
    4. Identify, select and demonstrate the use of various chocolates and sugar and the common uses for the decoration processes.
    5. List and explain the application of mixes and other convenience products pertaining to the baking process.
    6. Describe and apply the principles of nutrition to maximize nutrient retention in baking preparation.
    7. Apply communication, workplace, computer, and mathematic technical skills in simulated and real-world environments.
    8. Complete the Competency and Task requirements for Baker National Occupational Analysis (NOA).

    EMPLOYMENT OPPORTUNITIES
    Graduates may find employment in the following areas:
    • Specialty shops
    • Hotels
    • Restaurants
    • Bakery manufactures
    • Self employed
    ENTRANCE REQUIREMENTS
    Eligibility for admission requires the applicant to meet one of the following academic criteria:
    1. High School
    High School Graduation
    2. Adult Basic Education
    Adult Basic Education (Level III) Graduation with General College Profile (or Business-Related College Profile or Degree and Technical Profile). It is strongly recommended that courses include the following:
    i.   Mathematics 1102A, 1102B, 1102C and 2102A, 2102B, 2102C or 3102A, 3102B and 3102C
    ii.  Science 3101, 3102, 3103
    3. Comprehensive Arts and Science (CAS) Trades
    Comprehensive Arts and Science (Trades) Certificate
    4. Mature Student Requirements
    Applicants who do not meet the education prerequisites for this program must be at least 19 years of age at the time of application and out of school for at least one (1) year to be considered on an individual basis under the Mature Student Requirements; for more information regarding the Mature Student Requirements please refer to Procedure AC-102-PR Admission.

    International Applicants – English Proficiency
    All international applicants must meet the College’s English language proficiency requirements for acceptance into regular programs. The College will accept these recognized tests of English language proficiency (TOEFL paper based 550, TOEFL Internet based 79, TOEFL computer based 213 or equivalent, IELTS Academic Test overall band score of 6.0, or Pearson PTE 53 or greater, etc.).
    If a language proficiency test other than those referenced above was used, applicants can forward for assessment.
    If an international applicant has attended an educational institution (high school or post-secondary) for a period of three years or more where the official language of instruction was English, the English language proficiency test will not be required.
    Note: Some programs may require specific English language requirements and proficiency scores that differ from those stated above; therefore international applicants are advised to please refer to the specific program admission requirements as identified in the College Calendar.

     

    Courses


    CODE TITLE  
    Semester 1 Hrs
    TS1510
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    Occupational Health & Safety 6
    TS1520
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    WHMIS 6
    TS1530
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    Standard First Aid 14
    BA1000
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    Health and Safety 18
    CK1107 Personal Hygiene and Kitchen Sanitation 10
    BA1010
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    The Professional Baker 15
    AM1101 Math Essentials 42
    BA1015
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    Baker Tools and Equipment 15
    BA1020
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    Weights and Measures 10
    CK1130 Receiving and Storage 10
    BA1025
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    Baking Methods and Principles 30
    SD1761 Workplace Essentials 24
    MC1062 Computer Essentials 15
    BA1030
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    Bread Products 60
    BA1035
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    Cakes I 60
    BA1040
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    Cookies 60
    MA1095
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    Baking and Pastry Arts Math 30
         
    Semester 2 Hrs
    BA1050
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    Artisan Breads 60
    BA1055
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    Cakes II 60
    BA1061
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    Pastry, Fillings and Creams 105
    BA1070
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    Advanced Pastries 45
    BA1075
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    Creams, Custards, Fillings & Dessert Sauces 30
    BA1095
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    Chocolate and Sugar 60
    BA1085
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    Laminate Dough 45
    CM2161 Communication Essentials 36
         
    Semester 3   Intersession Hrs
    BA1080
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    Dietary Baking 45
    BA1100
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    Workplace Exposure Baking and Pastry Arts 90
    AP1102 Introduction to Apprenticeship 12
    BA1090
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    Frozen Desserts 45

     

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    College of the North Atlantic reserves the right to cancel or alter the delivery date and location of any program offering and delivery method, and will do so in a timely manner in order to minimize the impact on applicants.

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