Baking and pastry professionals can distinguish the subtle nuances of a dessert’s appearance, flavour and aroma. Students are introduced to more advanced tools used by professional bakers and pastry chefs in the Baking & Pastry Arts Level 2 Certificate program.
Artisan bread baking techniques are taught in addition to cakes, pastries chocolate and frozen desserts. Through lectures and hands-on instructions students develop competencies in desserts, cake decoration, bread baking, and buffet centerpieces. Students are also taught how to budget effectively by planning and controlling costs.
Students also study nutrition, sanitation and safety, and management which gives them a well rounded knowledge about the culinary industry as they develop skills as bakers and pastry chefs.
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