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School of Skilled Trades

Baking and Pastry Arts

Sep 08, 2020
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Campus

The location where your NAIT courses will be held.

Credential

The type of certification (degree, diploma, certificate) you will earn after completing your program.

  • Degree - NAIT offers a number of business degrees and applied science and technology degrees accredited by Alberta Advanced Education.
    Applied degree programs offer a stronger emphasis on practical applications of the concepts learned in the classroom
  • Diplomas & Certificates - These credit programs take 1 or 2 years and lead to government approved and industry-recognized credentials.
  • Journeyman Certificate - Hands-on and expert-led apprenticeship and industry training for skilled trades and technology professionals.
  • Continuing Education/Non-Credit - NAIT offers a wide range of non-credit programs and courses for personal and professional development in a number of interesting and exciting fields. These options are great for people who may be working but are interested in studying as well.

Delivery Options

The flexible schedule options for this course including time of day and full/part-time.

  • Day - Courses taking place between Monday - Friday, before 5 PM.
  • Evening/Weekend - Courses taking place on weekdays from 5 PM or later, or Saturdays and Sundays.
  • Online - Sometimes called "Home Study" or "Computer-Based Learning"
  • Distance - Traditional correspondence format. These courses work best if you can't get to a campus or if your schedule can't accommodate fixed class times

Length

The average or expected time it will take to complete your program.

Open Studies

Open Studies allows you to explore credit courses without applying to a program.
It is an opportunity to get a feel for school and what program you want to be in.

International Students

Program availability may be limited for international applicants. Contact your student advisor for more information.

Advanced Credit

You may apply for advanced credit once you have been accepted into the program. Advanced Credit can be Transfer Credit (for completed post-secondary courses) or PLAR (Prior Learning Assessment and Recognition).

Transfer Credit

In addition to the common guidelines outlined on the Transfer and Credit Options section and on the Transfer Credit Request Form (PDF), your program has other advanced credit requirements that are applied to each request including:

  • You must have completed the course or program no more than 1 year(s) ago unless a formalized articulation agreement is in place
  • You must have a minimum mark of D in the course(s) or program

Prior Learning and Assessment Recognition (PLAR)

Students in the program can challenge courses in the program. If you have successful work experience in the Applied Financial Services field, and you can provide evidence of your skills and knowledge to meet learning outcomes for courses within the program, you may be able to challenge courses through PLAR.

For all course challenges, you must first apply to the program, be accepted and have paid your non-refundable tuition deposit. You can only receive credit for up to 50% of any NAIT credit program.

To learn more and to begin the process, read through the following

  1. NAIT PLAR Candidate Guide
  2. NAIT PLAR Application Form
  3. NAIT PLAR Payment Form

Contact the program for additional information about Advanced Credit.

Passionate about patisserie?

You want to be a baker.

The Baking and Pastry Arts diploma program focuses on the art and science of bread, cake and pastry making, including

  • cake design and decorating
  • confectionery training (chocolate and sugar)
  • artisan-style baking
  • frozen desserts

There is also a focus on culinary fundamentals, international and specialty baking, baking for alternative diets, business, customer service and showpiece making.

Using NAIT’s fully equipped bakery and pastry arts training lab, you will learn to safely operate and maintain the kinds of equipment used in a variety of bakery, pastry arts and confectionery operations.

Average hours

27 hours per week in class, 8-12 hours studying and assignments

Employment rates reported by NAIT alumni are for information purposes and do not guarantee future employment opportunities.

Salaries reported by NAIT alumni are for information purposes and are not a guarantee of future alumni income.

Hands-on, industry-relevant skills

The 2-year Baking and Pastry Arts diploma will train you 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
  • nutrition
  • baking for alternative diets
  • showpiece making
  • trade calculations
  • sanitation
  • safety
  • business concepts
  • customer service

 

In the first year of the program, students can expect to learn fundamental concepts, skills and preparation methods, such as

  • yeast fermentation to create artisan-style baked products
  • cake and cookie fundamentals
  • introductory decorating techniques
  • production of classical and modern pastries, chocolates and confections

In the second year of the program, students can expect to learn intermediate and advanced techniques as well as business concepts, such as

  • how to plan and construct single/mixed media edible art centerpieces
  • traditional baking, pastry and confectionary specialties from around the world
  • how to adjust formulas for alternative diets
  • entrepreneurship, product development and menu creation (with beverage pairings)

Enter the workforce with confidence

Become a Certified Journeyman Baker

During the Baking and Pastry Arts diploma program, students can challenge the first- and second-year apprenticeship exam during the first year of the program, and the third-year apprenticeship exam during the second year of the program at a cost of $150.00 for each exam. An additional 5,400 hours of employment must be completed to become a certified journeyman baker. See the Baker apprenticeship program page for more information.

Graduates may elect to indenture as apprentices in bakeries or other establishments where baking is a major production factor. Once indentured, and after successful completion of the journeyman exam, the graduate can challenge the Interprovincial Red Seal exam once they are in their third period of apprentice hours.

Continuing your studies

Professional association courses
Baking graduates have the opportunity to take courses through The Baking Association of Canada.

Further career enhancement courses
Baking graduates have the opportunity to take career enhancement courses at the following institutions.

  • Ecole Grégoire Ferrandi, Paris, France
  • San Francisco Baking Institute
  • Bellouet Conseil, Paris, France
  • French Pastry School, Chicago, USA
  • NAIT Bakes

 

 Have questions? We've got answers

General program information

  • Email: bak@nait.ca
  • Phone: 780.471.7699 or 780.471.8678
  • Fax: 780.471.8914

Advanced / transfer credit

  • Email: bak@nait.ca
  • Phone: 780.471.7655
  • Fax: 780.471.8914


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Courses

View courses for this program

Tuition & Fees

Get an estimate on cost to attend

How to Apply

Information on admissions process

Scholarships & Awards

Funding for students in this program

Year 1 Term 1

BAKG1001The Baking Professional
  • Requisites: This course is not available to Open Studies students.
  • Open Studies: Not Available

This course provides an introduction to the profession of baking. Students will develop professional decorum, interpersonal communications, and customer service skills, and perform business mathematics, costing of formulas, and profit and loss calculations.

BAKG1002Nutrition and Sanitation
  • Requisites: This course is available to students in the Baking and Pastry Arts program. Co-Requisites: BAKG1003, BAKG1004.
  • Open Studies: Not Available

This course examines the role of nutrients in providing energy and improving health. Students will use nutrition guidelines and food labels to determine healthy food choices, and will explore ways to meet the needs of customers with nutrition-related health concerns. Students will also identify and demonstrate standards and procedures for the maintenance of clean and sanitary conditions throughout the food service facility.

BAKG1003Safety, Equipment and Maintenance
  • Requisites: This course is available to students in the Baking and Pastry Arts program. Co-Requisites: BAKG1002,BAKG1004.
  • Open Studies: Not Available

Students will demonstrate professional bakery safety standards and procedures such as: safe operation and general and preventative maintenance of bakery equipment, WHMIS, fire safety, and HACCP procedures.

BAKG1004Baking and Ingredient Theory
  • Requisites: This course is not available to Open Studies students.
  • Open Studies: Not Available

Students will study how ingredient refining and processing affects bakery products, and will apply basic bakery methods to develop a variety of breads and fried goods.

BAKG1005Introduction to Decorating
  • Requisites: This course is available to students in the Baking and Pastry Arts program. Co-Requisite: BAKG1004.
  • Open Studies: Not Available

Students will produce a variety of products used to develop beginner and intermediate decorating skills and techniques.

BAKG1006Cake and Cookie Fundamentals
  • Requisites: This course is available to students in the Baking and Pastry Arts program. Co-Requisite: BAKG1004.
  • Open Studies: Not Available

Students will be introduced to different mixing, portioning, and baking techniques to produce a variety of cakes, quick breads and cookies.

Year 1 Term 2

BAKG1007Introduction to Pastry
  • Requisites: This course is available to students in the Baking and Pastry Arts program. Pre-Requisites: BAKG1002, BAKG1003.
  • Course Equivalencies: BAKG1104
  • Open Studies: Not Available

Students will employ the fundamentals of shell and filling preparation, formula method selection, ingredient differentiation, and mixing techniques to produce a variety of pastry items.

BAKG1008Introduction to Artisan Breads and Lamination
  • Requisites: This course is available to students in the Baking and Pastry Arts program. Pre-Requisites: BAKG1002, BAKG1003.
  • Open Studies: Not Available

This course provides an overview of fermentation. Students apply fermentation knowledge and techniques to produce a wide variety of artisan breads and laminated products.

BAKG1009Advanced Artisan Breads
  • Requisites: This course is available to students in the Baking and Pastry Arts program. Co-Requisite: BAKG1008.
  • Open Studies: Not Available

Building from skills learned in Introduction to Artisan Breads and Lamination, this course introduces more advanced artisan bread techniques such as multiple pre-ferments in dough, double hydration, and the autolyse method.

BAKG1010Decorating and Confectionary Arts
  • Requisites: This course is available to students in the Baking and Pastry Arts program. Pre-Requisite: BAKG1005.
  • Open Studies: Not Available

Building upon design elements from Introduction to Decorating, this course further develops the understanding and relationship between decorating and confectionary art. Students will apply design principles of pattern, contrast and balance to complete advanced decorating products such as tiered cakes and multi-component finishing’s.

BAKG1011Introduction to Chocolate
  • Requisites: This course is available to students in the Baking and Pastry Arts program. Co-Requisites: BAKG1008,BAKG1010. Pre-Requisites: BAKG1003, BAKG1002.
  • Course Equivalencies: BAK201, BAKG2201, COB201
  • Open Studies: Not Available

This course involves the study of cacao and other ingredients used in the production of chocolate and chocolate associated products. Practical lab experience enhances the understanding of chocolates unique polymorphic properties as we follow the cacao from bean to bar.

BAKG1012Introduction to Showpieces
  • Requisites: This course is available to students in the Baking and Pastry Arts program. Pre-Requisites: BAKG1002, BAKG1003.
  • Course Equivalencies: BAKG2203
  • Open Studies: Not Available

Students will develop the knowledge, techniques, and skills necessary to produce introductory-level pastillage, sugar, and bread art showpieces for retail or in-house applications.

Year 2 Term 1

BAKG2001Dessert and Pastry Making
  • Requisites: This course is available to students in the Baking and Pastry Arts program. Pre-Requisite: BAKG1007.
  • Open Studies: Not Available

Students will produce a variety of desserts and pastries specifically for restaurant, catering, and retail service. Emphasis is placed on plated desserts, frozen desserts, and dessert combinations designed for table side service.

BAKG2002Culinary Fundamentals for Baking Professionals
  • Requisites: This course is available to students in the Baking and Pastry Arts program. Pre-Requisites: BAKG1002, BAKG1003.
  • Open Studies: Not Available

Students successfully completing this course will demonstrate a practical and theoretical knowledge of food preparation methods in a culinary environment.

BAKG2003Advanced Showpieces
  • Requisites: This course is available to students in the Baking and Pastry Arts program. Pre-Requisite: BAKG1012.
  • Open Studies: Not Available

Students will apply intermediate and advanced design theory and technique such as cantilevers and arches to produce elaborate pastillage, sugar, and chocolate showpieces.

BAKG2004Baking for Alternative Diets
  • Requisites: This course is available to students in the Baking and Pastry Arts program. Pre-Requisite: BAKG1002.
  • Open Studies: Not Available

This course examines ingredient and formula modifications to accommodate alternative diets. Students will develop, prepare and evaluate a variety of specialty products to suit dietary options and restrictions.

BAKG2005Entrepreneurship and Product Development
  • Requisites: This course is available to students in the Baking and Pastry Arts program. Pre-Requisite: BAKG1004.
  • Open Studies: Not Available

This course provides a practical approach to product development and small business planning. Students will explore topics such as marketing mix, business operations, and licensing regulations in order to create and develop bakery products and plan a baking-related business.

Year 2 Term 2

BAKG2006International and Specialty Baking
  • Requisites: This course is available to students in the Baking and Pastry Arts. Pre-Requisite: BAKG2001.
  • Open Studies: Not Available

Students will explore ethnic baking and alternative techniques, local ingredients, seasonal items, and consumer trends to produce traditional specialties from around the world.

BAKG2007Advanced Chocolate and Pastry
  • Requisites: This course is available to students in the Baking and Pastry Arts program. Pre-Requisites: BAKG1007, BAKG1011.
  • Open Studies: Not Available

Students will be introduced to alternative techniques and concepts to develop multi component chocolate and pastry creations, and present advanced petit fours and pastry finishing.

BAKG2008Baking for Food Service Operations
  • Requisites: This course is available to students in the Baking and Pastry Arts program. Pre-Requisite: BAKG2005.
  • Open Studies: Not Available

Students will develop pastry kitchen and retail outlet work skills. Emphasis is placed on dessert menu creations, food and wine pairings, and customer service. Students will also participate in a three week field placement.

BAKG2009Baking Science and Technology
  • Requisites: This course is available to students in the Baking and Pastry Arts program. Pre-Requisite: BAKG1004.
  • Open Studies: Not Available

This course focuses on understanding additives and their relation to product shelf life extension. Ingredient function and flavor interactions will be explored. Practical application of trouble shooting strategies will enhance student’s ability to modify formulas.

Tuition

Cost Per Credit: $180
Tuition Cap: $1,940

Tuition for International Students

Cost Per Credit: $747
Tuition Cap: $8,051

Mandatory Fees

NAITSA: $129
U-Pass: $175
Health & Dental: $128
Rec. & Athletics: $70

Pay Your Tuition & Fees
How much will first year cost?

Books, Supplies & Program Fees (est.)

Level 1 Term 1: $1,525
Level 1 Term 2: $225
Level 2 Term 1: $475
Level 2 Term 2: $225


The tuition and fee amounts are valid for the current academic year and are subject to change for subsequent intakes. For financial planning purposes, please use these totals as an approximate estimate of your costs. The approved tuition and fee information for your intake will be available in April.

Dates & Deadlines

We recommend submitting your program application at least 90 days before the application deadline.

Application Deadline: Sep 08, 2020

Term Start Date: Sep 08, 2020

Program Availability Status:  

Last Updated: Oct 15, 2019
Domestic Applicants: OP
International Applicants: OP

Entrance Requirements

  • 60% in English 20-1 or 20-2
  • 60% in Grade 11 Math. Math 20 Pure, Math 20 Applied, Math 20-1, Math 20-2, or Math 20-3 can be used to satisfy this requirement.
  • Proof of English Language Proficiency

*Applicants who, prior to September 2019, completed the AIT challenge exam for this trade may use the exam results to satisfy the current minimum entrance requirements. An AIT transcript must be submitted to NAIT’s Office of the Registrar along with proof of English Language Proficiency. Applicants will still need to satisfy any requirements for Competitive Entrance.


Competitive Entrance Requirements:

Competitive Entrance:

  • 60% overall average in English 30-1 or English 30-2 and Math 30-1 or Math 30-2

If you meet the minimum entrance requirements but do not meet the competitive requirements, find out if the Recognition of Prior Learning Pathway is right for you!

Apply to Program

Apply to the program with step-by-step instructions on how to complete the application process. Please note, processing time may vary for applicants, so we recommend starting early.

Apply nowHow to apply checklist


International Students

This program is open to international applicants. For more detailed information about applying, visit our admissions page. Learn more

Legend

Term Definition
Open Program still has seats available.
Waitlisting Program is full and qualified applicants are being placed on a waitlist. For information about waitlists, please visit the Waitlist FAQs.

If you’re on a non-competitive waitlist, you should consider NAIT’s Academic Upgrading program or NAIT Equivalency Tests to become a more competitive applicant.

There is no guarantee that waitlisted applicants will be offered a seat, however it is common for seats to become available until the start of class. As seats become available, they are filled from the waitlist.
Closed Program is no longer accepting applications.
N/A Not available for this term.


*Program availability is subject to change without notice.

Scholarships & Awards

The following scholarships and/or bursaries are available to you as a student in this program. To access your opportunities, visit the Student Portal.

Bakers' Club Entrance Scholarship $1,000.00
  • Award Amount: $1,000.00
  • Number of Awards: 1

Criteria:
Available to students entering the NAIT Baking Certificate program with no previous post-secondary education. Based on academic achievement on marks used to enter the program.

Indulgence Slow Food Edmonton Bursary $1,500.00
  • Award Amount: $1,500.00
  • Number of Awards: 2

Criteria:
Available to students enrolled in the Baking and Pastry Arts, Culinary Arts or Professional Meat Cutting and Merchandising program at NAIT. Awarded on the basis of demonstrated financial need.

Manuel Machado Occupational Health and Safety Award - Winter $1,500.00
  • Award Amount: $1,500.00
  • Number of Awards: 2

Criteria:
Available to students of the Baking and Pastry Arts; Culinary Arts (years 1&2); Hospitality Management; and Professional Meat Cutting and Merchandising Certificate programs. Awarded on the basis of a written essay of no less than 500 words that answers the questions: "What is the role of Occupational Health & Safety in the Hospitality Industry?" and "How are you going to continue to display leadership with regards to Occupational Health & Safety in your industry?"

Sysco Edmonton Baking Scholarship - Spring $1,000.00
  • Award Amount: $1,000.00
  • Number of Awards: 1

Criteria:
Available to a graduating student in the Baking and Pastry Arts program at NAIT. Awarded on the basis of academic achievement and demonstrated excellence in the baking industry.

WOW! Factor Desserts - Winter $1,000.00
  • Award Amount: $1,000.00
  • Number of Awards: 1

Criteria:
Available to first year students enrolled in the Baking and Pastry Arts program at NAIT. Awarded on the basis of academic achievement of the best cake at the Baking Scholarship Competition. Note: The best cake as decided by the Baking Scholarship Competition judging panel may be brought into production at WOW! Factor Desserts.

Jalaney Klassen Bursary $1,000.00
  • Award Amount: $1,000.00
  • Number of Awards: 1

Criteria:
Available to second year students enrolled in the Baking and Pastry Arts program at NAIT. Awarded on the basis of demonstrated financial need and satisfactory academic achievement in the previous semester of the program. Preference will be given to students who have had to relocate to Edmonton to attend the Baking and Pastry Arts program.

Freson Bros. Family Food Showcase Best Overall Award $8,000.00
  • Award Amount: $8,000.00
  • Number of Awards: 1

Criteria:
Available to students enrolled in any year/period of the Baker, Baking & Pastry Arts, Culinary Arts, Cooking and Professional Meat Cutting and Merchandising program at NAIT. Awarded to the top overall team participating in the Freson Bros. Family Food Showcase at NAIT. The award will be split equally among team members.

Freson Bros. Family Food Showcase 2nd Best Overall Award $4,000.00
  • Award Amount: $4,000.00
  • Number of Awards: 1

Criteria:
Available to students enrolled in any year/period of the Baker, Baking & Pastry Arts, Culinary Arts, Cooking and Professional Meat Cutting and Merchandising program at NAIT. Awarded to the 2nd best overall team participating in the Freson Bros. Family Food Showcase at NAIT. The award will be split equally among team members.

Freson Bros. Family Food Showcase 3rd Best Overall Award $2,000.00
  • Award Amount: $2,000.00
  • Number of Awards: 1

Criteria:
Available to students enrolled in any year/period of the Baker, Baking & Pastry Arts, Culinary Arts, Cooking and Professional Meat Cutting and Merchandising program at NAIT. Awarded to the 3rd best overall team participating in the Freson Bros. Family Food Showcase at NAIT. The award will be split equally among team members.

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