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The location where your NAIT courses will be held.
The type of certification (degree, diploma, certificate) you will earn after completing your program.
The flexible schedule options for this course including time of day and full/part-time.
Please note due to the COVID-19 pandemic, these delivery options may shift from term to term. Please consult your program for details on delivery options.
The average or expected time it will take to complete your program.
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.
Program availability may be limited for international applicants. Contact your student advisor for more information.
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).
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:
Contact the program for additional information about Advanced Credit.
Program delivery methods for Fall 2021 and later have not been confirmed. Delivery shown is based on current delivery methods amid the COVID-19 pandemic.
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
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.
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.
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:
In the first year of the program, students can expect to learn fundamental concepts, skills and preparation methods, such as
In the second year of the program, students can expect to learn intermediate and advanced techniques as well as business concepts, such as
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.
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.
Contact Student Service Centre
Baking and Pastry Arts diploma program focuses on the art and science of bread, cake and pastry making, including cake design and decorating, confectionary training
Ernest's Dining Room at NAIT has been aptly described as the "jewel in the crown" located in the Hokanson Centre for Culinary Arts in the Department of Culinary Arts and Professional Food Studies.
“I was writing like I’d write a letter to a friend” says Renée Kohlman (Culinary Arts ’99)
Crickets are nutritious, sustainable and surprisingly easy to cook with
Learn how to register through Alberta Post-Secondary Application System (APAS) or begin the application process.
How to Apply
*Program availability is subject to change without notice.
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