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Baking and Pastry Art

Baking and Pastry Art

Enhance your skills in baking and pastry to get your start in a professional kitchen.

Program Image
Start Date:
September
Typical Length:
1 Year
Credential:
Certificate
Tuition:
$3,515 (Domestic) • $11,350 (International)
 
Tuition is valid for the 2020-21 academic year. Program costs and fees (textbooks, supplies, etc.) are additional.
Locations:
+Locations & Availability

September 2020
Campus/Location DeliveryIn-class – Complete your program through courses that are held at a campus.

Online – All program courses are delivered online.

Blended – Complete your program through a combination of online and in-class courses (some courses are delivered 100% online). In-class courses are held at a campus.

Collaborative – program is delivered virtually on campus
Availability
Akerley Campus • Dartmouth Full time • In-class Seats available
Kingstec Campus • Kentville Full time • In-class Seats available

Overview

This program gives you great skills in both baking and pastry (including cakes, tortes, cookies, frozen and cream-based desserts) and provides the basis for a career as a professional baker or pastry chef.

Challenging your inner artist, you learn how to create classic European pastries, design chocolate and sugar showpieces, and how to plate desserts for all types of dining.

You study in a real kitchen environment, where the production and speed levels are consistent with industry standards.

Admission requirements

  • High School Graduation Diploma or equivalent.
    • International students – High School Diploma equivalency and English language requirements vary by country. View details.

Program requirements

  • This program requires you to obtain Basic Food Safety Training and Emergency First Aid & CPR Level A.
  • Portfolio Development – As part of your studies at NSCC, you develop a portfolio of your work; the portfolio captures your achievements and profiles your skills to employers.

Tuition, fees and program costs

In addition to annual tuition, there are program costs (books, tools, etc.) and student fees for college services, health and dental plans, your student association and parking.

View detailed program fees page(s). Please note that tuition values on these pages are for 2019/20 and are meant for planning purposes only. They don't represent final amounts owing.

Work experience

  • A work term gives you the practical experience employers are looking for. Students work in restaurants and bakeries right here in Nova Scotia and as far away as Ireland.
  • Field experience (work placement) is a mandatory credit course completed at the end of your program. It provides you with the opportunity to apply your knowledge and skills outside of the classroom.
  • Opportunities are typically unpaid and last approximately 5 weeks.
  • Transportation, accommodations and other costs related to work placements are your responsibility.
  • For more information visit Work Experience Opportunities

Career options

  • Graduates are ready to accept entry-level positions in restaurants, hotels and resorts, catering companies or bakeries, as well as in public or private food service operations.

Choose NSCC

  • NSCC is the only school in Nova Scotia offering this program.
  • The work is hands-on, with the majority of time spent creating and baking. Your baked goods are sold in the cafeteria or presented as plated desserts in our restaurants.
  • You learn from experienced instructors. Our chefs bring an international touch to the program, having worked in bakeries, hotels and resorts and restaurants around the world.
  • You're trained to use innovative techniques and technological equipment that head bakers and pastry chefs are looking for in their employees.
  • You have the chance to win awards; several NSCC students have won medals at national skills competitions – a testament to their training.

Other info

  • Red Seal – Baker is a designated trade that qualifies for the Interprovincial Standards Red Seal Program. The Red Seal allows qualified tradespersons to practise the trade in any province or territory in Canada – where the trade is designated – without having to write further examinations.

Courses may include

Course descriptions
Code Course
COMM 1227   Communications I
COMP 1230   Computer Essentials
COOK 1085   Baking and Pastry Art Theory
COOK 1101   Yeast Dough Products I
COOK 1108   Decoration Work I
COOK 1114   Quick Breads and Cookies
COOK 1118   Plated Dessert I
COOK 1120   Patisserie I
COOK 1328   Introduction to Human Relations
COOK 2080   Baking Theory II
COOK 2102   Yeast Dough Products II
COOK 2107   Plated Dessert II
COOK 2108   Decoration Work II
COOK 2120   Patisserie II
COOK 2123   Viennoiserie and Petit Fours Sec
COOK 2993   Work Experience
MATH 1020   Applied Math for Food Service
SAFE 1000   Introduction to WHMIS (Workplace Hazardous Materials Information Systems)
SAFE 1001   Introduction to NS OH&S Act

Next Steps

  1. 1

    Visit NSCC

    Visit NSCC » Campus Tour
  2. 2

    Application Process

    Who Can ApplyHow to Apply
  3. 3
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