School of Skilled Trades

Baking and Pastry Arts

Sep 01, 2022
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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.

  • 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.

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.

  • On-Campus Day - Your course activity is done in-person Monday - Friday, before 5 PM.
  • On-Campus Evening/Weekend - Your course activity is done in-person on weekdays from 5 PM or later, or Saturdays and Sundays.
  • Online Day - Your course activity is done online Monday - Friday, before 5 PM.
  • Online Evening/Weekend - Your course activity is done online on weekdays from 5 PM or later, or Saturdays and Sundays.
  • Online Flexible Delivery - Your course activity is not scheduled and therefore you can determine when to do the coursework.
  • Both On-Campus and Virtual - Some of your coursework will be in-person, on campus and some will be done online.


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)

Contact the program for additional information about Advanced Credit.

Program delivery varies by program and may be subject to change.. We encourage you to review how your classes will be delivered for the upcoming terms. If you have questions about program delivery or class enrolment, please contact your program area.

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
Culinary arts students

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
Baking and Pastry Arts Showcase

Want to learn more about this program?

Thank you for your interest! We want to get you in contact with the right person to answer your questions.

Please contact the Student Service Centre for general inquiries such as:

  • Student application support
  • Program entrance requirements, tuition & fees, and how to apply
  • Program admissions process
  • Enrolment support
  • Student funding options
  • Fee and refund inquiries
  • General program and course withdrawal procedures
  • Navigating and MyNAITPortal

Contact Student Service Centre

Please fill out the form below if you have any program-specific questions relating to:

  • Program details
  • Work-integrated learning and cooperative education
  • Advance credit and Prior Learning Assessment & Recognition (PLAR)
  • Program and course withdrawal

Contact this program

The personal information on this form is being collected under the authority of the Post-secondary Learning Act and section 33(c) of the Freedom of Information and Protection of Privacy Act (FOIP). The information will be protected by the provisions of FOIP, and will be used for the purpose of registration and administration of the event. If you have any questions or concerns about the collection, use, security or disclosure of the personal information, please contact General Council at 780 471 7664 or



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Scholarships & Awards


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“I was writing like I’d write a letter to a friend” says Renée Kohlman (Culinary Arts ’99)

Why - and how - to cook with cricket powder

Crickets are nutritious, sustainable and surprisingly easy to cook with

Try baking with bugs

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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.