2017-18 Calendar

Home > Programs > Food, Wine and Tourism > Pastry Arts Certificate

Pastry Arts Certificate

This 40-week (1,200 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.

The three terms of training begin with workplace safety and organisation, 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 102 Basic Technique
BAKP 103 Quick Breads
BAKP 104 Pastries
BAKP 105 Creams
BAKP 106 Cakes
BAKP 107 Yeast Goods
BAKP 108 Hot Desserts
BAKP 109 Buffet Design
BAKP 110 Practical Exam
BAKP 111 Theoretical Exam
Term Two
BAKP 201 Pastries
BAKP 202 Cakes and Tortes
BAKP 203 Frozen Desserts
BAKP 204 Plated Desserts
BAKP 205 Viennoiserie
BAKP 206 Regional Breads
BAKP 207 Centrepieces
BAKP 208 Buffet Design
BAKP 209 Practical Exam
BAKP 210 Theoretical Exam
Term Three
BAKP 301 Organics and Healthy Goods
BAKP 302 Farm to Table
BAKP 303 Beverage Pairing
BAKP 304 Friandise
BAKP 305 Celebration Cakes
BAKP 306 Centrepieces
BAKP 307 Artisan Breads
BAKP 308 Buffet Design
BAKP 309 Practical Exam
BAKP 310 Theoretical Exam

Program Area:

Food, Wine & Tourism

Campus (Intake):

  • Kelowna (Sep)

Credential:

Certificate

Delivery:

  • Full-Time

Cost:

2017-18: $5,988.66

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 10/22/2017