Baking & Pastry Certificate | LaSalle College Vancouver, Canada

Certificate in Baking & Pastry Arts

Certificate | Certificate in Baking & Pastry Arts

A Sweet Career

From cakes to custards to meringues to macaroons, this exacting and creative expression of the baking and pastry arts is a respected and in-demand facet of the culinary profession. The Baking and Pastry Arts Level 1 Certificate program is designed for culinary students and professionals who want a career in the colourful and creative world of pastry and desserts. The Baking and Pastry Arts Level 1 Certificate program covers the basic preparation of cakes, pastries, frozen desserts, chocolate, regional desserts as well as classical bread baking. Under the guidance of industry-experienced faculty, students gain hands-on instruction in a state-of-the-art kitchen, studying ingredient functions, product identification, and cost control understanding related to budgeting and profit building.

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Chef Mandy Vial

Meet our experienced faculty

Meet Chef Mandy Vial, Baking & Pastry Arts faculty.

Baking student smiling

Discover what our alumni are doing today

Meet Jill Taylor, graduate of LCV's Baking & Pastry program.


New campus opening in 2024

LaSalle College Vancouver will be moving into a new purpose-built education centre that puts technology, active learning, and social engagement at the forefront.

This program consists of 30 credits over 2 quarters.

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 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.


  • Fundamentals of Classical Techniques
  • Concepts and Theories of Culinary Techniques
  • Sanitation and Safety
  • Introduction to Baking
  • Nutrition
  • Dimensions of Culinary
  • Introduction to Pastry
  • Management by Menu
  • Covers concepts and theories of cookery and baking
  • Hands-on training by industry experts
  • Program requires a culinary kit
  • Innovative instruction in a state-of-the-art environment

Students wishing to continue their education and training can transfer their credits towards completion of the Baking & Pastry Arts diploma program.

  • Chocolate, confections and centrepieces.
  • Fundamental concepts and skills in basic baking, pastry and cookery.
  • Menu planning and control processes.
  • Nutrition, sanitation and safety regulations in the culinary industry.

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 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 savvy as baking and pastry technicians. Alumni 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.