2018-19 Calendar

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Pastry Arts Certificate

This 50-week (1,600 hour) certificate program includes all the craft skills needed to work as a professional Baker/Patissier, as outlined in the National Occupation Analysis for Baker Level 1. The program also includes a Co-op, providing an opportunity to experience and learn in a dynamic industry based environment.

The initial term focuses on workplace safety and organization, ingredient and finished product knowledge. This is followed by the making of breads, cakes and pastries in all their various forms from cookies to wedding cakes, pies to artisan sourdough bread, and chocolate souffle to pieces montees.

This program focuses on the wealth of farm-to-table opportunities afforded by the Okanagan region, emphasising the use of local products including premium wines, beers and spirits, both as ingredients and as beverages paired with the finished dessert or baked good. Locally-grown herbs, fruits and vegetables are featured, organically-grown grains and in-house milling are also regional features of the program.

Successful graduates will be ready for employment in any of the various settings where baked goods are required, from care homes and camps, to specialty bakeries, fine dining restaurants, hotels, resorts and cruise ships. Self-employment is also a popular option.

Admission Requirements

  • B.C. secondary school graduation or equivalent or 19 years of age and out of secondary school for a minimum of one year as of the first day of class.
  • English 10 with minimum 50% or alternatives.

  • Math requirement:Students graduating from secondary school in or prior to 2012: Mathematics 10 or an equivalent Intermediate Level Adult Basic Education Mathematics course, or an ABLE mathematics score of at least 50%. Students entering Grade 10 in or after 2010 and/or completing the new mathematics curriculum: One of: Apprenticeship and Workplace Mathematics 10, Foundations of Mathematics and Pre-Calculus 10, or an equivalent Intermediate Level Adult Basic Education Mathematics course, or an ABLE mathematics score of at least 50%.

Graduation Requirements

Completion of all the courses in the program with a minimum grade of 70% in each.

Program Outline

Term One
BAKP 101 Occupational Skills
BAKP 103 Quick Breads
BAKP 104 Pastries 1
BAKP 105 Creams
BAKP 106 Cakes
BAKP 107 Yeast Goods
BAKP 109 Buffet Design
BAKP 110 Practical Exam 1
BAKP 111 Theoretical Exam 1
BAKP 112 Savory Baking and Skills
BAKP 113 Frozen Desserts
BAKP 114 Plated Desserts 1
BAKP 118 Beverage Pairing
Co-op term
BAKP 150 Pastry Arts Co-op
Term Three
BAKP 115 Pastries 2
BAKP 116 Cakes and Tortes
BAKP 117 Viennoiserie
BAKP 119 Plated Desserts 2
BAKP 120 Friandise
BAKP 121 Celebration Cakes
BAKP 122 Center Pieces
BAKP 123 Artisan Breads
BAKP 124 Buffet Design 2
BAKP 125 Practical Exam 2
BAKP 126 Theoretical Exam 2

Program Area:

Food, Wine & Tourism

Campus (Intake):

  • Kelowna (Jan)

Credential:

Certificate

Delivery:

  • Full-Time

Cost:

2018-19: $6,497.08
In addition to the amount above, please budget for a mandatory weekly $20 lab fee as well as tools, books and uniform costs of approximately $1,000.

  • Fees include all mandatory fees: Activity fee, Health & Dental, Student Association fee, Education Technology fee, Development fee.
  • All amounts are approximate and are subject to change.
  • International students will pay International tuition fees

Notes:

Click here to view up-to-date intake dates.

Department Website

Okanagan College Calendar: Printed 07/21/2018