Level I - Basic
|BAKR 010: Baking Ingredients and Practical Applications|
|BAKR 011: Bread Making 1|
|BAKR 012: Cookies and Cake Production|
|BAKR 013: Dessert Kitchen Management|
|BAKR 014: Decoration and Design Level 1|
|COOK 011: Nutritional Theory|
|COOK 018: Food Service Safety and Sanitation|
Level II - Advanced
|BAKR 050: Pastry Pies and Tarts|
|BAKR 051: Bread Making 2|
|BAKR 052: Specialty Cakes and Pastries|
|BAKR 053: Confectionary Techniques|
|BAKR 054: Decoration and Design Level 2|
|BAKR 056: Bakery/Cafe Menu Planning and Design|
Upon successful completion of the program, a graduate will:
Plan, prepare and present a variety of bakery and pastry products that will meet the diverse needs of food service environments.
Identify and produce baking and pastry that is consistent with the emerging trends in the industry.
Create, produce and manage a full café menu including baking and pastry arts and related beverages.
Apply marketing theories and concepts to a pastry and baking operation.
Support the goals of the pastry and baking operation and the responsible use of its resources through the application of kitchen management skills and knowledge.
Supervise and manage staff according to accepted human resource management legislation and industry standards.
Contribute to the provision of a healthy, safe and well maintained food environment, and to the service of baking and pastry products that are free from harmful bacteria, and other contaminants, with an awareness of potential allergens.
Apply fundamental nutritional principles to all aspects of food production.
Apply cost control techniques to baking and pastry service operations.
Develop strategies and plans to enhance leadership, entrepreneurship, and management in a baking and pastry area for the hospitality environment.
Work effectively independently and as a member of a team in the baking industry.
Students entering this program are already working with a Baker in industry and are registered with the Ministry of Labour, Training and Skills Development (MLTSD).
There are many ways for passionate aspiring chefs to enter the fast-paced culinary industry. The opportunity to become an apprentice and "earn while you learn" is one of them.
Recently, chef and culinary instructor Michael Teune sat down with Restaurants Canada to discuss apprenticeships in the culinary industry and the benefits for aspiring chefs, restaurant employees, employers and the culinary industry as a whole.
Humber is the home of the Canadian Centre of Culinary Arts & Science, Canada’s leading centre of excellence in culinary education, apprenticeship training and culinary research and development.
The demand for passionate, well-trained pastry chefs around the world is constant, and with more than 7,000 restaurants reflecting a wide variety of cultures and cuisines, Toronto is the ideal place to launch your culinary and baking career.
The baking skills you’ll gain at Humber will put you in high demand. Potential job locations include hotels, restaurants, clubs, resorts, hospitals, corporate settings and more.
If you have an entrepreneurial spirit, you’ll be inspired by the variety of establishments you can own. Food service is a constantly evolving industry that has never been more in the spotlight, and our baker apprenticeship program is your gateway.
Baking and Pastry Arts Management
Length: 4 semesters
Watch the video to see how Humber students competed in the Nestle Professional Maggi & Minors Food Truck Challenge.
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No news at this time.
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On October 21, 2019, the Provincial Government of Ontario announced the renaming of the Ministry of Training, Colleges and Universities (MTCU) to the Ministry of Colleges and Universities (MCU). Both names may appear on this website.