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)
Tuition	NO COST (high school students) $2500 per semester, $5000 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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