Baking & Pastry Arts

Diploma
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Diploma | Baking & Pastry Arts

Rise to the Challenge

Whether it is an insatiable sweet tooth or a love of warm, home-baked bread, students in the Baking and Pastry Arts program at LaSalle College Vancouver share a passion for crafting fine pastry and desserts. The Baking and Pastry Arts Diploma curriculum explores methods for the preparation of yeast and sweet dough. Pastry curriculum introduces classic creams, custards, and other fillings, as well as methods for making mousses, tarts and cakes.

Students learn measurement, temperature, creative finishing, and how to create hearth and artisan breads. They also get the chance to make and deliver assorted baked goods to the school’s various departments on a daily basis – giving the authentic sense of working in a real bake shop. Students further put their learning into practice through practicums in the baking and pastry industry and the student-run campus restaurant.


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Meet our experienced professors

Chef Paul Massincaud, professor at The International Culinary School at LCV.

Discover what our alumni are doing today

Clement Chan, graduate of LCV's Baking & Pastry diploma program.

Check out the latest news and events

LCV’s Students win gold at Make-A-Wish Foundation's annual gingerbread lane competition.

This program consists of 60 credits over 4 quarters.

To provide students with a broad background and create a more versatile employee, Baking & Pastry Arts students receive instruction in the concepts and theories of culinary techniques. This 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.

Building on the basics learned in the first two quarters of the program, students can begin to refine their skills and explore the techniques of plated desserts and the theory behind building edible art for a-la-carte service, competition, and banquet functions. Students also study – through hands-on training – the creation of wedding cakes, chocolates, confections, tortes, European cakes, and centrepieces.

Instruction in purchasing, product identification, and in the planning and control process of the restaurant service industry is designed to provide essential knowledge about the business side of a career in the culinary arts. In the externship portion of the program, students work in positions in commercial food service and hospitality establishments approved by The International Culinary School at LaSalle College Vancouver.

Diploma

This program has been approved by the registrar of the Private Training Institutions Branch (PTIB) of the Ministry of Advanced Education, Skills & Training.

  • 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
  • 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
  • Covers concepts and theories of baking
  • Hands-on, practical approach to training from industry experts
  • Covers the essentials of baking and pastry arts
  • Program requires a culinary kit
  • Innovative instruction in a state-of-the-art environment
  • Program consists of 60 credits over four quarters
  • Graduating students receive a Diploma

Building on the basics learned in the first two quarters of the program, students refine their artistry and explore the artistry of plated desserts and the theory behind building edible art for a-la-carte service, competition and banquet functions. Through hands-on training, students study the creation of wedding cakes, chocolates, confections, tortes, European cakes and centrepieces.

  • Fundamental concepts and skills in basic baking, pastry and cookery.
  • Advanced pâtisserie and display cakes, artisan breads and baking production.
  • Chocolate, confections and centrepieces.
  • Business aspects of baking and culinary arts throughout the four-quarter program.

Students directly out of high school, or mature students who are ready for a career change or to build on the ability they have.

  • Creatives who enjoy baking and working in the kitchen
  • Eager to learn new skills related to baking and design
  • Those who value merging creative endeavours with practical applications for an exciting career

Graduates gain a spectrum of knowledge in the culinary industry while developing their talents as baking and pastry technicians. Alumni work as bakers and pastry cooks in bakeries, restaurants, catering houses, such as the Vancouver Club, Fairmont Hotel, Four Seasons Hotel, Truffles Fine Foods, Blue Water Café and Cobs Bread.