This program is designed to help students start a career as a baker or pastry chef. It will include practical, theoretical, and hands-on training in areas of baking, baking equipment usage, baking and pastry fundamentals, food costing, cake decorating, sanitation and safety, and pastry management. Under faculty guidance, working individually and as part of a team, students will develop core skills in specialized areas, including: chocolate and confections, specialty cakes, tarts and pastries, plated desserts, artisan breads and breakfast pastries, petits fours, laminated dough and viennoiseries, ice cream and sorbets.
Fees are available on request.
No open intake is listed yet. Submit an enquiry and the team can confirm intake availability.
