1 Recently Viewed Full-Time Program(s) Download Your Career and Program Guide

Home Programs & Courses Baking and Pastry Arts

Baking and Pastry Arts

New Program!

Open for Fall 2022

Waitlisted for Winter 2022

Length: 2 Years Credential: Diploma Delivery: Full Time Classroom

Apply now

Next information session

Oct
27
Wed
SAIT's Virtual Open House
Tickets
Oct 27 @ 9:00am | Online
Upcoming Information Sessions

This program will be delivered in a blended format (OA, OS, OR and OF/CLAS) for the Fall 2021 semester.
Some courses will be delivered online while others occur on-campus.
Learn more about our course delivery options

Overview

Take exceptional instructors with backgrounds in traditional and contemporary baking and pastry arts from around the world, add state-of-the-art training facilities and a progressive curriculum, and you get the top Baking and Pastry Arts program in Canada.

If you have baked all of your life, have an artistic flair and are interested in creating magic with elegant dessert showpieces, we can help take your passion to the next level. A career in baking and pastry arts will have you balancing exact measurements and chemistry on one hand, while using your imagination and creativity to develop exciting new recipes on the other.

In an industry experiencing high demand, graduates from SAIT’s Baking and Pastry Arts program are well prepared for a diverse range of career options after graduation. In this technical discipline, the craft of pastry is teamed with the art of baking, sugar artistry and fine artisanal chocolate production.

At SAIT, we focus on your success through a personalized approach, small class sizes, plenty of hands-on training and exciting new facility upgrades. Our labs are state-of-the-art and include a specialized chocolate lab and downtown Culinary Campus.

During this full-time two year diploma program, you will be trained in baking fundamentals and advanced baking practices. The program covers yeast goods, artisan breads, pastries, sugar artistry, chocolate, special occasion and wedding cakes, flans, tortes and much more. You will also learn important management skills on food regulations, customer service, costing, pricing, merchandising and starting your own business.

Hands-on, production environment

Our main goal is to prepare you for the real world in a hands-on, production-style environment. Over your two-year education, you will receive about 1,400 practical training hours in the bakery labs. You’ll learn step-by-step tactics and come away knowing best practices, as well as practical strategies to implement in the real world. You will also have the chance to feature your talents by baking bread and pastry products to sell in our gourmet retail food outlets including the renowned Highwood restaurant, the Market Place and the downtown Culinary Campus.

Learn from top instructors from around the world

In addition to learning the science of baking, our instructors will also inspire your creativity. The highly distinguished instructors in the Baking and Pastry Arts program are truly second to none. Their diverse backgrounds and specialties range from executive pastry chefs from top hotels in New York, Hawaii and Bermuda, to local, entrepreneurial bakers.

Professional paid internship and study tours

Between your first and second year of study, you will get to apply your skills in a professional paid internship. In addition to gaining experience in a real-world environment, internships provide valuable connections and opportunities to network with future employers.

As a student, you can also take advantage of exciting international study tours. Previous tour locations have included France, Australia, Thailand, Germany, Spain and Portugal.

Work toward becoming a certified journeyman baker

Students who successfully complete the baking diploma can choose to write the journeyman baker exam. To become a certified journeyman baker, students must complete additional required employment hours.

Is this the right fit for me?

Keep in mind hospitality industry hours can range from early morning to late in the evening and often include holidays.

The baking and pastry industry is a fast-paced, dynamic environment with a focus on quality and customer service. You should be able to handle stressful situations appropriately (for example, dealing with a line-up of customers).

You will be required to groom and dress according to industry expectations while in your practical training.

You must be in good physical condition for this demanding trade where you will be on your feet for long hours, doing repetitive production work.

Most successful students spend approximately 20 hours per week doing homework and review, with additional study required to prepare for exams.

The material is presented at a fairly rapid rate. For the greatest level of success, you must be present and take responsibility for your learning experience.

You must be able to read, write and comprehend the English language at a level exceeding basic conversational English.

Students with higher grades in high school usually experience more success in SAIT programs.

Accreditation

Students are encouraged to write all three periods of the Alberta Journeyman Baker exams after they have successfully completed the corresponding courses in the first and second year of the Baking and Pastry Arts diploma program.

Credential

After successfully completing this program, graduates will receive a SAIT diploma in Baking and Pastry Arts.

Read more

icon-mail

Get important updates about our food and hospitality programs

Sign up

Career Opportunities

Graduates can pursue job opportunities locally and abroad as a(n): 

  • pastry chef 
  • specialty cake decorator 
  • bakery manager 
  • retail baker 
  • chocolatier  
  • entrepreneur

Related careers include: 

  • caterer 
  • food science technologist 
  • chef 

Tuition and fees per year*

Year 1: $8,534
Year 2: $7,144

Year 1 (International): $24,576
Year 2 (International): $21,286

*Tuition, fees, books and supply costs are subject to change

Full costs

Tuition and financial aid

Requirements

You will be offered admission to this program through direct entry if you meet the admission requirements and space is available.

Admission requirements

When can you apply?

Aplications are accepted until the program start date but are subject to change.

  • Applications for winter 2022 open March 31, 2021.
  • Applications for fall 2022 open Oct. 6, 2021.
Classes begin Year start date  Year end date
Winter 2022 March 21, 2022 Oct. 21, 2022
Fall 2022 Sept. 6, 2022 April 28, 2023

*Students completing their second year of study will finish classes on Aug. 19, 2022

How to apply

SAIT named Canada’s top hospitality and top culinary school

For the sixth consecutive year, CEOWORLD Magazine recognized SAIT as the number one hospitality school in Canada.

Admission Requirements

    Admission and selection

    Applications are accepted until the program start date but are subject to change.

    • Winter 2022 start: applications are open March 31, 2021.
    • Fall 2022 start: applications are open Oct. 6, 2021.

    Admission requirements

    A minimum of 50% in the following courses or their equivalents:

    • English Language Arts 10-1 or 10-2, and,
    • Math 10C or Math 10-3 or Pure Math 10 or Applied Math 10.

    All applicants must demonstrate English Language Proficiency prior to admission, including students educated in Canada.

    SAIT accepts high school course equivalents for admission. If you don't meet the requirements, consider Academic Upgrading.

    SAIT evaluates international documents for admissions. After you've applied, consider our international document assessment service if your education is from outside of Canada.

    Direct entry: four-step process

    Step 1: Read the program information to see the qualities needed for student success.

    Step 2: Ensure that you meet all of the admission requirements listed above.

    Step 3: Apply and submit your transcripts and/or anticipated final grades.

    • Admission will be extended on a first-qualified, first-offered basis until the program is full.

    Step 4: Find out how to monitor your application status after you apply.

    Communication during admission

    Email is the primary source of communication during the admission process. Ensure your personal email account is managed appropriately to receive our emails, files and communications. 

    Courses

    Program outline

    Looking for course descriptions and requisites? Visit the course catalogue

    I am a current student entering my second year

    First year

    Semester 1

    Course code Course name Credit
    BAKE-219 Bread Fundamentals 3.0
    BAKE-221 Artisan Bread 3.0
    BAKE-228 Bakery Fundamentals 3.0
    BAKE-251 Laminated Dough and Viennoiseries 3.0
    BAKE-256 Introduction to Pasteries  3.0
    KMGT-202 Culinary Management I 3.0
    Semester 1 total 18.0

    Semester 2

    Course code Course name Credit
    BAKE-227 Introduction to Cooking 3.0
    BAKE-252 Introduction to Cakes and Decorating Techniques 3.0
    BAKE-253 Capstone Year I 3.0
    COMM-209 Contemporary Pasteries, Tarts and Pies 3.0
    MNGT-256 Culinary Management II 3.0
    NUTR-256 Nutrition and Recipe Modification 3.0
    PINT-201 Professional Internship  1.5
    Semester 2 total 19.5

    Second year

    Semester 3

    Course code Course name Credit
    BAKE-300 Art of Chocolate 3.0
    BAKE-320 Fine Pastries 3.0
    BAKE-450 Wedding Cakes 3.0
    KMGT-320 Culinary Management IV 3.0
    PROJ-323 Special Projects 3.0
    Culinary Management Elective (choose one)
    KMGT-300 Culinary Management 3A 3.0
    KMGT-310 Culinary Management 3B 3.0
    Semester 4 total 18.0

    Semester 4

    Course code Course name Credit
    BAKE-301 Capstone Year II 3.0
    BAKE-360 Restaurant Plating 3.0
    BAKE-310 Classic Desserts 3.0
    BAKE-365 Advanced Yeast Products 3.0
    BAKE-380 Sugar Art and Design 3.0
    MNGT-350 Culinary Management V 3.0
    Semester 5 total 18.0
    Program total 73.5

    Course outline for students who began this program in 2020 or earlier

    First year

    Semester 1

    Course code Course name Credit
    FSAN-212 Bakery Safety and Sanitation 1.5
    BAKE-227 Introduction to Cooking 3.0
    BAKE-219 Yeast Fundamentals I 3.0
    BAKE-221 Yeast Fundamentals II 3.0
    BAKE-256 Pastry Fundamentals I 3.0
    BAKE-266 Pastry Fundamentals II 3.0
    Semester 1 total 16.5

    Semester 2

    Course code Course name Credit
    BAKE-251 Artisan Bread and Laminated Dough 3.0
    BAKE-252 Introductory Cakes and Decorating Techniques 3.0
    BAKE-276 Art and Design 3.0
    COMM-209 Business Communications 3.0
    MNGT-256 Starting Your Own Business 3.0
    NUTR-256 Nutrition and Recipe Modification 1.5
    Semester 2 total 16.5

    Semester 3

    Course code Course name Credit
    PRAC-293 Professional Internship - BPA 3.0
    Semester 3 total 3.0
    First year total 36.0

    Second year

    Semester 4

    Course code Course name Credit
    BAKE-300 Art of Chocolate 3.0
    BAKE-320 Fine Pastries 3.0
    BAKE-450 Wedding Cakes 3.0
    MNGT-209 Customer Service 3.0
    PROJ-323 Special Projects 3.0
    Semester 4 total 15.0

    Semester 5

    Course code Course name Credit
    BAKE-360 Plating and Pairing 3.0
    BAKE-310 Classic Desserts 3.0
    BAKE-365 Artistic Baking 3.0
    BAKE-380 Sugar Artistry 3.0
    MNGT-350 Sensational Alternatives 1.5
    PROJ-353 Capstone Project 1.5
    Semester 5 total 15.0
    Second-year total 30.0
    Program total 66.0

    Progression

    Students must attain a PGPA and/or a CGPA of 2.0 or better in each semester and pass the necessary prerequisite courses to progress through the program. To qualify for graduation, students must pass all courses, attain a CGPA of 2.0 or better and complete course requirements within the prescribed timelines.

    Transfer options

    The opportunity to advance your education through transfer to, within or from SAIT is available with the following universities and colleges:

    • Alberta Apprenticeship and Industry Training

    To learn more, visit  transfer options.

    Costs

    2021/22 Domestic Tuition and Fees*

    Year Tuition fees SAIT fees Saitsa fees Health & Dental Plan 2021/22 total
    1 $7,201 $793.20 $287.77 $252 $8,534
    2 $5,811 $793.20 $287.77 $252 $7,144

    2021/22 International Tuition and Fees*

    Year Tuition fees SAIT fees Saitsa fees Health & Dental Plan 2021/22 total
    1 $23,243 $793.20 $287.77 $252 $24,576
    2 $19,953 $793.20 $287.77 $252 $21,286

    *Fees and tuition are based on a two-semester full course load structure. There may be additional fees for practicums and terms held outside this time frame. 

    SAIT Fees

    Campus athletic and recreation Fee: $183.20
    Universal transit pass (UPass): $310 - Check eligibility here.
    Student support fee: $150
    Student technology fee: $150

    Health and Dental Fees

    Domestic Students 

    • Health Plan: $122
    • Dental Plan: $130
    • For students with existing health and/or dental plans, please refer to the Saitsa website for information on opting out.

    International Students 

    • Health and Dental Plan: $252
    • For more information on Health and Dental Benefits for International students please contact the International Centre.

    Books and supplies*

    • Books and supplies are approximately $1,000 - $1,500 per full-time year.
    • For an estimate of the costs associated with purchasing a device that meets the standard hardware and software requirements, see our computers and laptops page.
    • Find out about tuition and financial aid.

    * Tuition, fees, books and supply costs are subject to change.

    Next steps for incoming students

    Have you been accepted to this program? Here's what you'll need for your first day of classes.

    Fall 2021

    Orientation

    Your program orientation will take place Aug. 30 online and Sept. 2 on campus (optional). Check your schedule in mySAIT for the time and location details.

    Learn more about your orientation.

    How to register for classes

    You'll follow a fixed block registration process to enrol in your classes. Learn how to register on our registration and schedules page.

    Computers and laptops

    This is a bring your own device program with a standard hardware and software requirement. See the specific requirements on our computers and laptops page

    Required equipment/tools:

    First-year students require:

    • Calculator 
    • 16-inch ruler 
    • Memory stick 
    • Digital scale — 5 kg capacity, 1 g increments 
    • Toolkit — to be purchased at the Market Place in the John Ware building on orientation day
    • Knife bag or toolbox 
    • Baking & Pastry Arts Kit (purchased at Orientation)

    Required uniform:  

    One of your first steps to becoming a student in the Baking and Pastry Arts diploma program is to be sure you have the required attire (attire is the same for all students) on your first day of class, and dress appropriately throughout the entire program. 

    • Pastry chef's jacket, waist apron and pants are provided with an annual laundry fee of $250 and issued twice weekly from the laundry facilities in the  John Ware building.
    • Chef's clogs ($90 - $140) may be purchased from the SAIT Bookstore and other sources. (Note: Invest in good quality, comfortable chef's clogs — you will be on your feet all day in this program and in your career.)

    Required personal protective equipment (PPE)

    • Baking Student Uniform (provided by SAIT)
    • Professional Kitchen Shoes 
    • Baking & Pastry Arts Kit (purchased at Orientation)

    Preparation courses

    To support your success, you’ll be automatically registered in two short courses to prepare you for the academic year: 

    PERS 050: Student Rights and Responsibilities

    This course is designed to introduce you to student rights and responsibilities at SAIT. You will learn about SAIT's rich and diverse community, become familiar with guidelines and procedures that create a safe, respectful learning experience for you, and gain practical tips for how you can engage in the SAIT community in a positive and responsible way. PRES-050 must be completed within 30 days from the start of the semester.

    PREP 100: The SAIT Experience

    Get tips and insider information on time management, exam preparation, effective notetaking and more through this free, online short course for new students. Plus, learn about discussion boards, online communication and submitting assignments online. Course completion is recommended by the end of your first semester.

    Both courses can be accessed through  Brightspace (D2L) before the first day of classes.

    Required textbooks

    Find your booklist on the SAIT Bookstore's website. The booklist will be available closer to the program start date.

    Can’t find your program or course? The bookstore didn't receive a textbook list. Contact your program directly to determine if they’re still refining course details or if you're in luck, no textbook purchase required this term.

    Contact 

    Andy Trache, Academic Advisor
    Email: hospitality.info@sait.ca

    Academic chair

    Rupert Kaupp, Academic Chair
    Email: Rupert.Kaupp@sait.ca

    Next steps for all students

    Here's what else you'll need to do to get ready!

    Next steps for accepted students

    Important dates and deadlines

    Find important dates applicable to all students, including your transcript and tuition payment deadlines on our Important Dates page.

    Important Dates

    Have questions about this program?

    Contact us at

    School of Hospitality and Tourism
    403.284.8612
    hospitality.info@sait.ca

    More programs you might like

    • Full Time
    • Classroom
    • Diploma
    • Open for Winter 2022
    • Full Time
    • Blended
    • Diploma
    • Open for Winter 2022
    Browse more food & hospitality programs
    mail envelope

    Your journey starts here

    Sign up to get important updates on:

    • Hospitality programs
    • Application information
    • Relevant news and events

    Get important updates about our food and hospitality programs

    Enter Your Search Term Here
    Start typing to search SAIT.ca
     
    REFINE RESULTS
    Refine Results
     
     


    Search results

    Sait.ca Website Feedback


    Hello, we'd love to hear your feedback about our website...

    Would you like a response?*

    Please answer the math question below.