Professional Baking and Pastry Arts

Professional Baking and Pastry Arts

Courses

BAKE 110T Ovens/Baking

A study and practice in the basic, safe and efficient usage of commercial bake ovens. Follows baked goods production from proofer to finishing, distribution and display.

Prerequisite: Admission to Certificate Program.

BAKE 122T Bakery Professional Capstone Module

Theory and practice of elementary bakery management procedures, final practical projects, written assignments, work practicum and Provincial Level 1 Trades Qualification exam.

Prerequisite: Admission to Certificate Program.

BAKE 124T Pastry 1 Basic

An introduction to the basic concepts, theories, and methodology in pastry and dessert preparation. Topics of instruction will include basic, safe, and efficient usage of specialized equipment, and the finishing, distribution, and display of non-yeasted pastry and dessert items. BAKE 124T was formerly called BAKE 116T BAKE 118T BAKE 120T; credit will not be granted for both courses.

Prerequisite: Admission to program.

BAKE 126T Pastry 2 Advanced

Advanced studies of concepts, theories, and methodology in pastry and dessert preparation. Topics of instruction will build on knowledge learned during level 1. BAKE 126T was formerly called BAKE 116T BAKE 118T BAKE 120T; credit will not be granted for both courses.

Prerequisite: BAKE 124T.

BAKE 128T Yeasted 1 Basic

An introduction to the basic concepts, theories, and methodology in yeasted baking. Topics of instruction will include basic, safe, and efficient usage of specialized equipment and the finishing, distribution, and display of yeasted baked goods. BAKE 128T was formerly called BAKE 112T BAKE 114T; credit will not be granted for both courses.

Prerequisite: Admission to program.

BAKE 129T Yeasted 2 Advanced

A continuation of level one, but with more emphasis on classical yeasted bread making including sour doughs and overnight fermentations. An in-depth study of the science of baking is also covered as well as bakery administration and costing. BAKE 129T was formerly called BAKE 112T BAKE 114T; credit will not be granted for both courses.

Prerequisite: BAKE 128T.

BAKE 201 Baker - Level 1

Covers all practical and theory components of Level 1: Breads and Rolls; Sweet Yeast Products; Pies; Puff Paste; Cookies; Cakes; Decorating, Icing and Finishing; Safety; Sanitation and Personal Skills; and Elementary Management Procedures. Note: this is provincial curriculum that has been articulated with the Interprovincial National Occupational Analysis.

Prerequisite: Must be registered apprentice or meet provincial requirements for apprenticeship (have an Apprenticeship ID number.)

BAKE 202 Baker - Level 2

Covers all practical and theory components of Level 2: Breads and Rolls; Sweet Yeast products; Pies; Puff Paste; Cookies; Cakes; Decorating, Icing and finishing; French Pastries and Petit Fours; and Elementary Management Procedures. Note: this is provinicial curriculum that is articulated with the interprovincial National Occupational Analysis.

Prerequisite: Must be a registered apprentice or meet provincial requirements for apprenticeship (have an Apprenticeship ID number.) and have completed Level 1 of the Baker Apprenticeship.

BAKE 202U BAKING UPGRADERS

This is general upgrading as requested by the applicant. The topic they wish to upgrade will be part of the Apprenticeship curriculum.

Prerequisite: Must be a journeyperson or be working towards a journeyperson ticket.

BAKE 203 Baker - Level 3

Covers all practical and theory components of Level 3: Breads and Rolls; Sweet Yeast Products; Pies; Puff Paste; Cookies; Cakes; Decorating, Icing, Finishing; French Pastries, Petit Fours; Marzipan, Chocolate, Sugar Work; and Elementary Management Procedures. Note: this is provincial curriculum that is articulated with the interprovincial National Occupational Analysis.

Prerequisite: Must be a registered apprentice or meet provincial requirements for apprenticeship (have an Apprenticeship ID number.) and have completed Level 2 of the Baker Apprenticeship.

BAKE 204U BAKING UPGRADERS

This is general upgrading as requested by the applicant. The topic they wish to upgrade will be part of the Apprenticeship curriculum.

Prerequisite: Must be a journeyperson or be working towards a journeyperson ticket.

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