About the Program
The 2-year Baking and Pastry Arts diploma trains students in traditional, contemporary and modern baking methods. The program provides hands-on experience in the art and science of bread, cake and pastry production, including cake design and decorating, confectionary training (chocolate and sugar), artisan-style baking and frozen desserts.
This practical knowledge is complemented by training in
- baking theory
- baking for alternative diets
- showpiece making
- trade calculations
- business concepts
- customer service
Tuition & Fees (Cost per semester)
Cost Per Credit: $180
Tuition Cap: $1,940
Health & Dental: $128
Rec. & Athletics: $70
Books, Supplies & Program Fees (est.)
Semester 1: $1400
Semester 2: $500
Please note: This information is provided to help you estimate your costs for student financing. Some courses may also have additional expenses. Students who take all of their courses online are exempt from U-Pass, Health & Dental, and Recreation & Athletics fees. All fees are subject to change.
60% in each of Grade 11 English and Math
Competitive Entrance - 60% overall average in Grade 12 English and Math 30-1 or 30-2 or Pure Math 30 or Applied Math 30 or successful completion of Professional Meatcutting and Merchandising.
Open Studies Admission Requirements
You can also enter the Baking and Pastry Arts program by successfully completing the following courses through NAIT Open Studies with an overall minimum GPA of 2.0:
View the English Language Proficiency Requirements for the Program: NAIT | English Language Proficiency
In the 2nd year of the program, students will have 3 weeks to complete a 90-hour work experience placement. During this time, students are placed in bakeries to work in production facilities and are able to gain hands-on experience and increase awareness of the day-to-day operations of a bakery.
- Length: 3 weeks (90 hours)
- Salary: no salary
- Relocation: not required