For students looking to combine baking theory and practical application, Centennial College’s Baking – Pastry Arts Management is beneficial in that it not only employs lectures and on-campus commercial kitchens for practice but also offers students individualized internships.

1. Baking – Pastry Arts Management Balances Theory
and Application For Student Success
Whether a bakery is a retail operation or in a supermarket, department
store, hotel, resort, camp or related business, it needs a professional with
the skills to successfully manage and operate it. Students of Centennial
College’s Baking – Pastry Arts Management program can rest assured
that the two years they spend in the offering and the Ontario College
Diploma with which they graduate fully prepares them for the challenges of
the field.
Not only do students of this program advance their abilities to produce
commercial quantities of breads, rolls, sweet dough, savoury and sweet
pastry, Danish and puff pastry, cookies, cakes and desserts but they also
learn about managing materials purchasing and storage, product cost
control and marketing, hiring and managing personnel. This is an ideal
balance for the industry.
Here is an outline of some of the most beneficial courses in Baking –
Pastry Management:
Baking and Pastry Arts Theory: This first semester course establishes a solid
foundation for students to base their learning on. Through study sessions,
students review major baking ingredients and their industry applications,
trade terminology, and baking production principles and methods.
Baking and Pastry Arts Practical (three levels): These three courses in
semesters one, two and three apply what students learn in their theory
class and make use of on-campus facilities such as commercial kitchens.
Among the lessons taught throughout the advancing levels of this baking
program course are: weighing ingredients, mixing doughs and preparing
batters, fillings and icings; baking and finishing specific sweet and savoury
doughs, quick breads, cookies, pastries, custards, pies and laminated
doughs, foam cakes, advanced pastries, petite fours, special occasion cakes,
creams, custards, advanced sweet and savoury doughs, and choux paste
desserts.
Mathematics for Bakers: This course introduces students to the
mathematical fundamentals required for baking, which is essential to
ensuring organization in the kitchen, not to mention delicious pastries every
time. Among the included topics are: converting formulae from imperial to
metric, calculating baking percentages, determining flour factor, and
preparing formulae for practical applications.

2. Quantity Bakery Production: With a focus on technique, terminology,
organization, professionalism, safe handling and storage of products,
students learn basic principles of baking and develop the skills necessary for
success in a large-scale baking environment.
Supervisory Practices for the Kitchen Manager: Because this is a managerial
program, this course is vital in combating one of the biggest concerns of the
restaurant manager: human resources. Managers are worried about
employee skill level, retention, motivation, training, and retraining. As such,
the average kitchen manager must become a better leader, supervisor, and
motivator. This course is designed to give learners an opportunity to
practice the skill set of a successful supervisor.
To apply for this undertaking, students must have completed an Ontario
Secondary School Diploma (OSSD) or equivalent, or have mature student
status (19 years or older). They must also have taken English Grade 12 C or
U, or equivalent (minimum grade required) or take the Centennial College
English Skills Assessment for Admission. Lastly, it is worth noting that
graduates of the one year Baking - Commercial Bakeries program may
directly enter semester three of program and earn a diploma in one
additional year.