Baking and Pastry Arts

Diploma

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You want to be a baker or pastry chef.

In the industry, bakers and pastry chefs can work in bakeries, pastry shops, restaurants, hotels, hospitals, catering facilities and more. This profession can include a variety of shifts such as days, nights, early mornings, weekends, and holidays. You must have a good sense of taste and smell, enjoy making food and working with your hands, and be able to work as a team. 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
  • showpiece making

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.

At NAIT, Baking and Pastry Arts classes begin early in the morning, which is reflective of typical work hours in industry. The environment can be hot and humid, using ovens, stoves, knives, and other bakery equipment, and often requires standing for long periods of time. Baking may involve the following: use of basic math skills such as measurement calculation, clear and concise written and verbal communication, and an ability to adhere to public health and safety standards. Bakery environments may involve lifting and moving objects up to 20 kg (45 lbs.). (Please contact NAIT should you wish to discuss possible accommodations). Maintaining professionalism including respect, responsibility and accountability are key in this industry.

Upcoming Intakes

Select your preferred intake to see relevant program information. Program details, including tuition and course information, may vary by intake.

Selection Start Date Delivery Mode Time Campus Length Domestic Status International Status
Sep. 03, 2024 (Fall) Hybrid Weekdays - Daytime Main 2 Years ((Full-time)) Closed Limited
 
             
 

Swipe table to view more information for each intake.

Delivery Mode

  • In-person - All your class activity will be delivered in person, on campus.
  • Online - All your class activity will be delivered online.
  • Hybrid - Your classes will be a mixture of in person and online learning. You must be able to come to campus and participate remotely online.
  • Your choice - Your program offers a variety of class delivery options (in person, online, or a mixture of both) and you can select which type of classes to take. If you wish, you can complete your entire program either in-person or online.
  • HyFlex - All your classes are delivered for simultaneous participation in person and online. You can choose daily to attend your classes in person or join remotely online.

Time

  • Your choice - You can select class times and days that fit your schedule. There are a variety of class options for you to choose from including daytime, evening, weekdays or weekends.
  • No set time - No set class days or times, content is access on-demand. You can complete your studies on your own schedule within the scheduled class dates; may have set due dates and deadlines.
  • Evenings & Weekends - Classes are scheduled after 5 p.m. on weekdays or anytime on weekends.
  • Weekdays - Daytime - Classes are scheduled on weekdays, before 5 p.m.
  • Weekdays - Evening - Classes are scheduled on weekdays, after 5 p.m.
  • Weekends - Classes are scheduled on Saturdays and Sundays.

Campus

Any in-person components of your courses will be delivered at this campus location.

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Length

  • Full-Time - This is the standard length to complete the program, with a full course load per term.
  • Part-Time - Students follow a structured schedule of classes so they can progress in their studies part-time while balancing everyday life.

Domestic Status

The program availability status for domestic applications is updated as applications are reviewed and assessed. Program availability is subject to change without notice.

  • Open - Program intake is accepting applications.
  • Waitlisting - Program intake is accepting applications, but qualified applicants will be placed on a waitlist.
  • Closed - Program intake is not accepting applications.
  • Upcoming - Applications will open soon for this intake. View the upcoming terms for open dates.
  • N/A - Not available for this intake.

International Status

The program availability status for international applications is updated as applications are reviewed and assessed. Program availability is subject to change without notice.

  • Open - Program intake is accepting applications.
  • Limited - For international applicants, the program intake is now only available if you already have a valid study permit.
  • Waitlisting - Program intake is accepting applications, but qualified applicants will be placed on a waitlist.
  • Closed - Program intake is not accepting applications.
  • Upcoming - Applications will open soon for this intake. View the upcoming terms for open dates.
  • N/A - Not available for this intake.

Credit programs that accept international applicants also meet the eligibility for the Post-Graduation Work Permit program, including programs with a Hybrid delivery mode. Each student is responsible for maintaining their eligibility throughout their studies.

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)

Ernest's

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.

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

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Try baking with bugs

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 nait.ca 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 legal@nait.ca.

Career Outcomes

Courses and Advanced Credit

Current and recently admitted students can find information and updates about their program on their My Program page in the MyNAIT Portal. To monitor your course progress and the courses still needed to graduate, visit your Academic Progress Report.

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). Course(s) completed in a diploma credential will not be considered for transfer credit assessment for NAIT BTech courses.

Transfer Credit

In addition to the common guidelines outlined on the Transfer and Credit Options section, 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 7 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)

Please see below for the list of courses that are available for PLAR credits in this program. Select the specific course for more information on the evidence that is required for each course.

Please refer to the Credit for Work and Life Experience page for more information on how to apply for PLAR credits.

Read more about advanced credit or contact us about applying for credit for this program.

Scholarships & Awards

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. If you are a current or recently admitted student you can find program and course information as well as contact details for your program on the My Program page on the MyNAIT Portal.








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