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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.

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)
TuitionNO COST (high school students)
$2075 per semester, $4150 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. $85 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.

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