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.
Workplace Education Manitoba has listed nine Essential Skills needed to be successful in any workplace. All nine Essential Skills are used in different combinations, in different applications, in every occupation. They are the foundational skills you use to carry out your work tasks and are the building blocks you use to learn new ones. The importance of, and need for, employees to have appropriate levels of workplace Essential Skills is clear and strong.
To help students be successful in their training, ATC has developed a package focused specifically on these Essential Skills and how they apply to the program of Baking and Pastry. The purpose of this package is not to dissuade students from attending the program, but to help them become successful by informing them of the skills required. We highly encourage all students to take some time to work through the package and become informed of the program requirements.
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
ATC 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.
Overview and fees
| Application Fee | $20 (n/a for high school students) |
| Tuition | NO COST (high school students)
$2300 per semester, $4600 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. $90 purchase of uniform $30 purchase of pastry kit |
Work Experience
| All practical work is performed in the on-site bakeshop facility.
|
Program Intakes
| September and February starts
|
Tuition is currently under review and will be assessed at time of
registration.
