The Centennial College Baking - Pastry Arts Management program focuses on giving students the managerial and baking know-how to succeed in the field through a combination of courses that include the use of commercial kitchens.

1. Pastry Arts Management Focuses on Managerial
and Baking Skills
The glass cases display a feast for the eyes: cupcakes with a rainbow of
frosting, strudel drizzled with a sweet glaze, decadent cakes lined with fruit,
cream pies with whipped topping, donuts in all shapes and sizes, weaved
bread sprinkled with rosemary, cheese buns and many other savoury baked
goods. These delicacies are the creation of professionals who work in retail
bakeries, supermarkets, department stores, hotels, resorts, camps and
more. That’s because these bakers are trained in making commercial
quantities of breads, rolls, sweet dough, savoury and sweet pastry, Danish
and puff pastry, cookies, cakes and desserts.
At Centennial College, students can attend the Baking – Pastry Arts
Management program, which not only gives them the hands-on skills
they need as bakers but also the know-how to manage the bakery,
including materials purchasing and storage, product cost control and
marketing, hiring and managing personnel. Among specific management
courses are: Principles of Food, Beverage and Labour Control Costs
(students learn practices such as predetermining food, beverage and labour
costs; application of control process to the primary phases of restaurant
operations, including purchasing, receiving, storing, issuing and production;
menu analysis and engineering, and explore the factors affecting labour
cost, performance standards, monitoring performance and taking corrective
action); Purchasing for the Commercial Kitchen (introduces students to the
procedures required to build an integrated purchasing system for food and
non-food items while allowing them to investigate the responsibilities of the
purchaser and learning to apply quality standards and ethical conduct);
Supervisory Practices for the Kitchen Manager (designed to give learners an
opportunity to practice the skill set of a successful supervisor); and more.
Meanwhile, among specific baking courses are: Baking and Pastry Arts
Theory, Baking and Pastry Arts Practical, Quantity Bakery Production and
more.
All learning in this offering is conducted through a balance of lectures and
labs. At Progress Campus, Centennial College houses a number of School of
Hospitality, Tourism and Culture facilities that enhance students’
experience. One specifically beneficial facility is a bake lab that contains
tools such as the latest mixers, scales and everything else bakers need to
successfully bake an array of goods. Additionally, these labs come equipped
with large-screen video equipment to document and play back instructive
lessons and an audio-visual system that allows for real-time feeds and
access to Internet and broadcast content.

2. Clearly, this offering is a lot more than just a baking program. Because
they will have worked with the latest equipment in their classes and gained
the most current managerial practice, graduates can make a smooth
transition into the workforce. It is also worth nothing that graduates of the
one year Baking - Commercial Bakeries program may directly enter the
third semester of this program and earn a diploma in one (additional) year.