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  • Baking and Pastry Arts

    Program Description

    This eight-credit program is designed for students with a strong personal interest in pastry and specialty baking. The program is comprised of both theory and practical training. The Pastry Chef program offers instruction in bakeshop management, including specialized tools and equipment, control of the baking process, chemical leavening agents, planning and preparation of numerous types of pastries, breads, specialty desserts and cakes.

    Students will also study topics such as hygiene and sanitation, preparation, storage and handling of supplies and ingredients.

    Prerequisites and Beneficial Skills

    • High school students have completed Grade 10.
    • Post-secondary students have completed Grade 12.
    • Applicants not meeting the entrance requirements may be accepted as mature students. Skills assessment may be required.
    • Creative aptitude.
    • Ability to meet deadlines and work in a fast-paced environment.

    Certification

    LRATC will award certificates to students who successfully complete requirements of this eight-credit program.

    Employment Opportunities

    Students can obtain entry-level positions in retail and commercial bakeries, specialty shops, company and health-care cafeterias, hotel and restaurant dining rooms, catering
    companies, cruise ships or international resorts.

    International Students

    The Louis Riel Arts and Technology Centre will accept International Students. All inquiries are handled by the Louis Riel School Division International Student Program (ISP). Please refer to the links below for more information on the possibility of registering and tuition costs.

    International Student Program

    International Student Tuition and Program Fees

    Overview and fees

    Application Fee$20 (n/a for high school students)
    TuitionNO COST (high school students)
    $2625 per semester, $5250 full program
    Student Fee$25 per semester
    Textbook Fee$100 (refundable)
    Credits
    Part 1 - 4 credits, Part 2 - 4 credits
    Additional Costs:

    $45 Department of Health Food Safe Certification. $100 purchase of uniform

    $30 purchase of pastry kit

    Internship
    A two week internship each semester 
    Program Intakes
    September and February starts


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