Post-Admission Requirements
Once you have been accepted, and have confirmed your offer, you may need to complete a further set of requirements related to your program (Post-Admission Requirements).
Fees
The 2020-2021 fee for two semesters is:
- domestic: $8,044.80
- international: $17,027.00
Fees are subject to change.
Fees by Semester
| Semester 1 | Domestic Fee | International Fee* |
| Total | $4,107.26 | $8,303.50 |
| Tuition | $3,161.70 | $7,357.94 |
| Compulsory Ancillary Fee | $469.89 | $469.89 |
| Enhanced Student Experience Fee (Optional) | $55.95 | $55.95 |
| Program Ancillary Fee | $419.72 | $419.72 |
| Co-op/Placement | $0.00 | $0.00 |
| Semester 2 | Domestic Fee | International Fee* |
| Total | $3,937.54 | $8,303.50 |
| Tuition | $3,161.70 | $7,527.66 |
| Compulsory Ancillary Fee | $469.89 | $469.89 |
| Enhanced Student Experience Fee (Optional) | $55.95 | $55.95 |
| Program Ancillary Fee | $250.00 | $250.00 |
| Co-op/Placement | $0.00 | $0.00 |
*Plus Mandatory Health Insurance fee once per academic year: Fall start - $420 Winter start - $280 Summer start - $140
Pathways
Pathways are academic routes that students can take to move from one credential to another.
How to Apply
Applications to Humber are made through ontariocolleges.ca. Be sure to submit your application by the equal consideration deadline of February 1. You may apply after February 1, however, post-February 1 applications will be considered on a first-come, first-served basis depending on the availability of the space in the program. To check program availability refer to the Campus/Availability listing on Humber's program pages or ontariocolleges.ca.
INTERNATIONAL STUDENTS
If you’re an international student, you can apply directly to Humber via our International Centre.
The Advanced Chocolate and Confectionery Artistry graduate certificate program offers you an opportunity to develop high-level skills in pastry arts. Using advanced techniques and sophisticated equipment, you will design and produce artisanal chocolates and confections, international desserts, frozen preparations, and multi-tiered special occasion cakes in Humber's state-of-the-art bake labs. You will research current trends and emerging technologies in chocolate and confectionery with a focus on sustainability and environmental stewardship. Studies in entrepreneurship, and recipe and product development will culminate in the launch of a branded product.
This program is offered in a flexible learning environment allowing students to learn online, in-class or in a hybrid format. Practical classes take place in the evening to accommodate working professionals.
Courses Learning OutcomesSemester 1
Semester 2
Upon successful completion of the program, a graduate will:
Experiment with advanced chocolatier and confectionery techniques, applications, and ingredients to create innovative, specialty products
Solve complex and/or unexpected design and production challenges by adapting established and emerging chocolatier and confectionery practices
Manage the production and commercialization of an original chocolate or sugar product across varied retail units
Create original confectionery products to target diversified markets, including artisan and mass production settings
Adhere to all aspects of safety, standardized production, and regulatory food packaging and nutritional labelling
Use specialized equipment and emerging technologies to create unique showpieces, and chocolate and sugar products
Master advanced sugar and sculpting techniques to produce decorations that embellish other desserts and artistic showpieces
Maintain ethical and sustainable sourcing and productions of quality products to support new and established global business partnerships
Participate in chocolate tasting and sample production and evaluation
Contribute to professional and public knowledge sharing related to food science, nutrition, and production
The Humber Advantage
State-of-the-Art Labs
The new bake labs are fully accessible and AODA compliant. Students have access to:
- a new 36 tray, dual mode, hybrid oven for real world experience in volume baking
- specialty enhanced tools and equipment
- 2 stage Chocolate Enrobing machines
- 100 qt dough mixer
- blast freezers
- televised chef's demos
Program Gallery
Take a 360 Degree Tour of the Baking Lab
For mobile and tablet users, open the video in the YouTube app. For optimal viewing experience use Firefox or Chrome. Currently Safari does not support 360 videos.
Your Career
Graduates may find employment opportunities in large-scale bakeries, hotels and resorts, bakery manufacturers, small-scale chocolate shops, and candy makers. Graduates may also choose to launch their own business or develop confectionary products for market. This program prepares students for work experiences both at home and abroad, with advanced knowledge of sustainability and ethical sourcing.
Related Programs
Program Availability
| START DATE | LOCATION | STATUS | INTERNATIONAL STATUS |
|---|---|---|---|
| September 2020 | North | Open | Open |
Chef Junichi Mitsubori - Wagashi Demonstration
Watch the video to see Junichi Mitsubori, a wagashi master, offer a rare glimpse into the creation of traditional confectionery works of art.
Hospitality & Tourism Success Stories
Culinary Students Take the Cake at Kraft Heinz Iron Chef Competition
Fri, January 31, 2020
In December, 32 students demonstrated their skills by competing for the title of Iron Chef in the annual Kraft Heinz Iron Chef competition at Humber.
Students Offered Internship Positions at Work-Integrated Learning Event
Thu, January 30, 2020
The WIL team welcomed the Director of People & Culture, Bryin Munroe, from The Westin Resort & Spa Whistler for a day of student interviews.
No news at this time.
Faculty of Business News
Students Receive Resume Tips From Recruitment Specialist
Mon, February 03, 2020
On January 29th, the Work-Integrated Learning (WIL) Centre hosted Saiyaf Alli, National Talent Acquisition and Sourcing Lead from Desjardins.
Saiyaf conducted a resume workshop for over 120 postgraduate students who are searching for work-integrated learning opportunities. The workshop involved a presentation on resumes with a focus on common errors to avoid. Students were engaged, asked questions and had the opportunity to meet with Saiyaf for resume reviews.
CfE Supports Nutrition Students with their Entrepreneurial Ventures
Fri, January 31, 2020
Students from the Nutrition Entrepreneurship class were visited by the Centre for Entrepreneurship (CfE).
The visit helped the students learn more about starting their own business as well as the support that is offered to those who are looking at starting a business. They also learned about brainstorming ideas, how to determine if an idea is feasible and how to create a business plan.
No news at this time.
Every attempt is made to ensure that information contained on this website is current and accurate. Humber reserves the right to correct any error or omission, modify or cancel any course, program, fee, timetable or campus location at any time without prior notice or liability to users or any other Person.
On June 29, 2018, the Provincial Government of Ontario announced the renaming of the Ministry of Advanced Education and Skills Development (MAESD) to the Ministry of Training, Colleges and Universities (MTCU). Both names may appear on this website.