Baking and Pastry Chef students are patient and detail-oriented visionaries who create breads, cakes, cookies and pastries. They are ready to meet the demand for qualified bakers in Canada’s thriving hospitality industry.The course typically covers bread making, cake production, chocolate and confectionery, plated desserts, and decorative techniques, while also introducing food safety, kitchen operations, and ingredient functions. Students gain extensive practical training in professional kitchens, developing creativity, precision, and technical expertise.
Fees are available on request.
No open intake is listed yet. Submit an enquiry and the team can confirm intake availability.
