Start your career by finding an employer who is willing to indenture you as an apprentice or gain experience with our Baking and Pastry Arts diploma program. Bakers are usually employed in retail and wholesale bakeries, supermarkets, hospitals, institutions, hotels, catering companies, restaurants and camps. Most bakers work shift-work and may include early morning shifts and night shifts.
After becoming a journeyperson, you may advance to supervisory positions, take on new apprentices or become a specialist as a pastry cook, cake decorator, baking instructor or supply-company salesperson. Some journeypersons go on to run their own businesses – we can help you build your business with our Blue Seal business certificate or take our Culinary Entrepreneur Post-Diploma program.
Admission and completion
To enter an apprenticeship, you must have the educational qualifications required or recommended education for the trade to which you apply.
Entrance Requirements are monitored and set by Alberta Apprenticeship and Industry Training.
Successful completion of the following courses:
- English 10-2
- Math 10-3
A pass mark in all five Canadian General Educational Development (GED) tests
Alberta Apprenticeship and Industry Training Entrance Exam
Apprentices with an Alberta High School Diploma that includes the following courses:
- English 30-2
- Math 30-3
- Physics 20 OR Chemistry 20 OR Science 20
- Related career and technology studies (CTS) courses
How to register
Registration for technical training is run through Alberta Apprenticeship and Industry Training. Learn how you can register for your next intake.
Apprenticeship and Industry Training Client Services
Suite 200 Willow Park Centre
10325 Bonaventure DR. SE
After you register
Email is the primary source of communication after you have registered for your intake. Please ensure your personal email account is managed appropriately to receive our emails, files and communications. We recommend you add the sait.ca domain to your safe senders' list or you risk missing critical email messages.
The term of apprenticeship for a baker is 3 years (three 12-month periods) including a minimum of 1560 hours of on-the-job training and 8 weeks of technical training at SAIT each year.
Technical Training Performance
To be successful in technical training, an apprentice must pass each section of the course and pass the AIT exam. The passing grade for each section in the course is a 65%. A passing mark on each Trade Qualification Exam and the Interprovincial Qualification (or Red Seal Exam) is 70%.
Domestic tuition and fees*
|Period||Tuition fees||SAIT fees||Saitsa fees||2021/22 total|
Student support fee: $37.50
Student technology fee: $37.50
Campus recreation fee: $45.80
Lab & Material fee: $152
Books and supplies*
- There is an additional $75 laundry fee for this program.
- Books or modules along with other items for class average out to $600 per period.
- It is recommended that you do not purchase books or modules ahead of time as they might be outdated by the time you attend classes and they cannot be returned to the bookstore.
- Personal Protective Equipment will be required for the program, which may be an additional cost to apprentices.
*Tuition, fees, books and supply costs are subject to change.