📖Program Curriculum
Courses
Level 1
Course details
College Reading & Writing Skills
COMM1085
Software Applications I
COMP1006
Conestoga 101
CON0101
Baking and Pastry Arts Theory I
CUL1470
Baking and Pastry Arts Skills I
CUL1480
Mathematics for Hospitality
MATH1575
Hospitality Certifications: SmartServe & Food Handlers
OHS1390
Level 2
Course details
Career Success
CDEV1830
Nutrition and Healthy Lifestyle
CUL1010
Baking and Pastry Arts Theory II
CUL1500
Baking and Pastry Arts Skills II
CUL1510
Dessert Menu Management
CUL1520
Baking Production
CUL1530
Kitchen Management I
MGMT1050
Program outcomes
Identify the workings and the effects of ingredients on one another and predict how the end product will be affected.
Perform problem solving and troubleshoot recipes.
Perform basic techniques involved in the daily production of a bakery or pastry shop.
Recognize and produce both classical and modern baked goods.
Apply food safety principles and practices as identified by the local health unit.
Apply basic mathematical principles and recipe conversions, bakery formulations and percentages.
Practice skills used in the daily operation of a bakery, including cost controls, food cost, percentages, labour cost and inventory controls.
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