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 Outcomes
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 new bake labs are fully accessible and AODA compliant. Students have access to:
Select your uniform for this program.
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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.
Baking and Pastry Arts Management
Length: 4 semesters
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Watch the video to see Junichi Mitsubori, a wagashi master, offer a rare glimpse into the creation of traditional confectionery works of art.
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Mon, December 30, 2019
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Fri, December 27, 2019
Event Management and Tourism Management students joined professor Harini De Silva at the MPI Toronto Chapter Holiday Gala.
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Faculty of Business News
NKUHT Deans Attend International Education Week
Mon, December 02, 2019
For International Education Week 2019, the Faculty of Business welcomed two Deans from the National Kaohsiung University of Hospitality and Tourism.
Students Connect with Employers at First Annual Fall Career Fair
Wed, November 27, 2019
The Faculty of Business Work-Integrated Learning Centre hosted a successful career fair on October 29th at Toronto Grand Convention Centre.
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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.