Diploma in Baking and Pastry Arts Northern Alberta Institute of Technology (NAIT), Canada

In the industry, bakers and pastry chefs can work in bakeries, pastry shops, restaurants, hotels, hospitals, catering facilities and more. This profession can include a variety of shifts such as days, nights, early mornings, weekends, and holidays. You must have a good sense of taste and smell, enjoy making food and working with your hands, and be able to work as a team. The Baking and Pastry Arts diploma program focuses on the art and science of bread, cake and pastry making, including

• Cake design and decorating
• Confectionery training (chocolate and sugar)
• Artisan-style baking
• Showpiece making

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.

At NAIT, Baking and Pastry Arts classes begin early in the morning, which is reflective of typical work hours in industry. The environment can be hot and humid, using ovens, stoves, knives, and other bakery equipment, and often requires standing for long periods of time. Baking may involve the following: use of basic math skills such as measurement calculation, clear and concise written and verbal communication, and an ability to adhere to public health and safety standards. Bakery environments may involve lifting and moving objects up to 20 kg (45 lbs.). (Please contact NAIT should you wish to discuss possible accommodations). Maintaining professionalism including respect, responsibility and accountability are key in this industry.

What You Will Learn

Hands-on, industry-relevant skills
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.

This practical knowledge is complemented by training in:

• Baking theory
• Nutrition
• Baking for alternative diets
• Showpiece making
• Trade calculations
• Sanitation
• Safety
• Business concepts
• Customer service