Baking & Pastry Arts Level 1 & 2
Certificate
Certificate | Baking & Pastry Arts Level 1 & 2

THE ART OF TASTE

From cakes to custards and meringues to macaroons, the exacting, creative expression that characterizes the baking and pastry arts is a respected and demanding facet of the culinary profession. The Baking & Pastry Arts – Level 1 certificate program is ideal for culinary students and professionals who want to explore the opportunities that exist in the colourful and creative world of pastry and desserts. 

Topics such as the preparation of cakes, pastries, frozen desserts, chocolate, regional desserts as well as classical and artisan bread baking techniques are taught. Baking and pastry instruction is delivered through lecture and hands-on kitchen instruction with students developing competencies in breads, desserts, cake decoration, buffet centrepieces, and show pieces. Special significance is placed on the study of ingredient functions, product identification, and weights and measures as applied to confections. Instruction in planning and controlling costs familiarizes students with the tools required to budget effectively, create profit and loss statements, and maintain sales and cost histories.


BECOMING A PROFESSIONAL

Baking and pastry arts professionals have a distinct knack for distinguishing all the subtle nuances of a dessert’s flavour, appearance, and aroma. In the Baking & Pastry Arts – Level 2 program, students are introduced to more advanced tools and techniques used by professional bakers and pastry chefs. Emphasis is on developing the skills, co-ordination, and teamwork required in the baking and pastry industry.

* This program is delivered by The Art Institute of Vancouver Inc., PTIB Designated Institution ID-00045 and located at 2665 Renfrew St, Vancouver, BC, V5M 0A7. LaSalle College and the LaSalle College logo are trademarks of LaSalle International Inc. and used under licence by The Art Institute of Vancouver Inc.

This program consists of 60 credits over 4 quarters.

Provide students with a broad background and create a more versatile employee, students explore the concepts and theories of culinary techniques. This exploration includes the fundamental concepts, skills and techniques involved in basic cookery as well as an exploration of a wide realm of topics in the culinary arts, including the advantages and disadvantages of working in specific areas of the hospitality industry.

A creative yet technical specialization, pastry arts is experiencing a renaissance that reflects the rapid growth of the food service industry. Our curriculum emphasizes speed, co-ordination, and teamwork when preparing pastries from scratch. Topics such as cake and pastry preparation, frozen desserts, chocolate, regional desserts, and cake decorating are specifically included in courses which are designed to prepare students to seek entry-level employment in baking and pastry-making.

Through hands-on experimentation and in-class instruction, students have the opportunity to discover the tools and techniques used by industry to achieve professional results. The curriculum is designed to provide a solid foundation that is designed to enhance the student’s knowledge and skills in the kitchen, and is designed to prepare them to seek entry-level positions within the baking and pastry industry. Studies in nutrition, sanitation, safety management, and careers in the restaurant business are intended to provide students with a full spectrum of knowledge about the culinary industry as they develop their skills as pastry technicians.

Studies in nutrition, sanitation and safety, management, and careers in the restaurant business give students a full spectrum of knowledge about the culinary industry as they develop their skills, as baking and pastry technicians. 

Graduates are prepared to seek entry-level employment in bakeries, restaurants, catering houses, and institutional settings in entry-level positions as assistant bakers and pastry cooks.

Certificate

LEVEL 1
  • Concepts and Theories of Culinary
  • Techniques
  • Sanitation and Safety
  • Fundamentals of Classical Techniques
  • Introduction to Baking
  • Introduction to Pastry
  • Management by Menu
  • Purchasing and Product Identification
  • Management, Supervision & Career Development

LEVEL 2

  • European Cakes and Tortes
  • Advanced Patisserie and Display Cakes
  • Artisan Breads & Baking Production
  • Practicum
  • Planning and Controlling Costs
  • Food and Beverage Management
  • Chocolate, Confections, and Centrepieces