Baking and Pastry Arts
Application deadlines: September 8
Intakes: June 8
International tuition: CA$17,306
Domestic tuition: CA$4,170
There is also a focus on culinary fundamentals, international and specialty baking, baking for alternative diets, business, customer service and showpiece making. Using NAIT’s fully equipped bakery and pastry arts training lab, you will learn to safely operate and maintain the kinds of equipment used in a variety of bakery, pastry arts and confectionery operations. The 2-year Baking and Pastry Arts diploma will train you in traditional, contemporary and modern baking methods. The program provides hands-on experience in the art and science of bread, cake and pastry production, including cake design and decorating, confectionary training (chocolate and sugar), artisan-style baking and frozen desserts. During the Baking and Pastry Arts diploma program, students can challenge the first- and second-year apprenticeship exam during the first year of the program, and the third-year apprenticeship exam during the second year of the program at a cost of $150.00 for each exam. An additional 5,400 hours of employment must be completed to become a certified journeyman baker.
This program can be done
60% in English 20-1 or 20-2 60% in Grade 11 Math. Math 20 Pure, Math 20 Applied, Math 20-1, Math 20-2, or Math 20-3 can be used to satisfy this requirement. Proof of English Language Proficiency Duolingo English Test acceptable Minimum score - 115
Graduates may elect to indenture as apprentices in bakeries or other establishments where baking is a major production factor. Once indentured, and after successful completion of the journeyman exam, the graduate can challenge the Interprovincial Red Seal exam once they are in their third period of apprentice hours.
Edmonton , Canada