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 bread, 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.
Want to learn more about this and similar programs?
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
Estimated cost per year:
Domestic total 2023/24
- Year 1: $9,557.50
- Year 2: $9,244
International total 2023/24
- Year 1: $26,548.38
- Year 2: $25,555.24
Final costs are dependent on the number of courses a student takes per semester.
Requirements
You will be offered admission to this program through direct entry if you meet the admission requirements and space is available.
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Admission requirements
Classes for this program may not start on the day term begins. Please see the specific start and end dates below or log into mySAIT to view your schedule.
Program requirements
Completion of the following courses or equivalents:
- at least 50% in English Language Arts 10-1 or 10-2, and,
- at least 50% in Math 10C or Math 10-3
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. SAIT may also accept courses completed at certain international post-secondary institutions.
When should you apply?
Visit our Apply page to see when applications open and close for upcoming semesters.
To see which semesters this program has intakes for, look at the Available Intakes information at the top of this page.
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 to the program and submit your transcripts.
Admission will be extended on a first-qualified, first-offered basis until the program is full.
Step 4: Continue to monitor your application status through mySAIT.ca.
You must submit final transcripts/grades to show you have completed the courses and met the minimum admission requirements by the transcript deadline or your seat will be rescinded.
This program meets the eligibility criteria for the Post-Graduation Work Permit program for international students as long as the student is enrolled in the on-campus delivery mode or completes more than 50% of the courses on campus (for the blended option). International students attending all classes online will NOT be eligible for a Post-Graduate Work Permit. International students are responsible for maintaining their eligibility throughout their studies.
Communication during admission
Email is the primary source of communication during the selection process. Ensure your personal email account is managed appropriately to receive our emails, files and communications. We recommend you add the hospitality@sait.ca domain to your safe senders' list or you risk missing critical email messages.
When do classes start?
Classes for this program adhere to the following year start and end dates based on the semester the student begins their program.
| Classes begin | Year start date | Year-end date |
|---|---|---|
| Winter 2023 | March 20, 2023 | Aug. 18, 2023 |
| Fall 2023 | Sept. 5, 2023 | April 26, 2024 |
Courses
Program outline
Looking for course descriptions and requisites? Visit the course catalogue
First year
Semester 1
| Course code | Course name | Credit |
|---|---|---|
| BAKE-219 | Introduction to Basic Bread Making | 3.0 |
| BAKE-227 | Introduction to Cooking | 3.0 |
| BAKE-228 | Bakery Fundamentals | 3.0 |
| BAKE-252 | Introduction to Cakes and Decorating Techniques | 3.0 |
| BAKE-256 | Introduction to Pastry Making | 3.0 |
| KMGT-202 | Culinary Management I | 3.0 |
| Semester 1 total | 18.0 | |
Semester 2
| Course code | Course name | Credit |
|---|---|---|
| BAKE-221 | Artisan Bread Making | 3.0 |
| BAKE-251 | Laminated Dough and Viennoiseries | 3.0 |
| BAKE-253 | Capstone Year I | 3.0 |
| BAKE-266 | Contemporary Pasteries, Tarts and Pies | 3.0 |
| KMGT-250 | Culinary Management II | 3.0 |
| NUTR-256 | Nutrition and Special Dietary Needs | 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-365 | Advanced Yeast Products | 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-310 | Classic Desserts | 3.0 |
| BAKE-360 | Restaurant Plating | 3.0 |
| BAKE-380 | Sugar Art and Design | 3.0 |
| BAKE-450 | Wedding Cakes | 3.0 |
| MNGT-325 | 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.
Review our grading and progression procedure >
Transfer options
The opportunity to advance your education by transferring in, within or on from SAIT is available.
Learn more about program and institution partnership agreements.
Costs 2022/23
Domestic tuition and fees
Cost per credit: $198
| Year | Number of semesters | Tuition fees | SAIT fees | Saitsa fees* | Program material fees | Total |
|---|---|---|---|---|---|---|
| 1 | 2 | $7,425 | $916 | $553 | $250 | $9,144 |
| 2 | 2 | $5,940 | $916 | $553 | $250 | $7,659 |
International tuition and fees
Cost per credit: $649.11
| Year | Number of semesters | Tuition fees | SAIT fees | Saitsa fees* | Program material fees | Total |
|---|---|---|---|---|---|---|
| 1 | 2 | $24,341.63 | $916 | $553 | $250 | $26,060.63 |
| 2 | 2 | $23,367.30 | $916 | $553 | $250 | $25,086.96 |
*Maximum fee. Actual fees may be less and are based on the number of credits a student takes per semester and whether they opt-out of health and dental benefits.
SAIT fees
- Campus athletic and recreation fee: $196
- Universal transit pass (Upass): $320
- Student support fee: $200
- Student technology fee: $200
Saitsa fees
Student Association fee
- Maximum: $291
This is the maximum amount the student will pay. Actual fees may be less and are based on the number of credits the students take per semester.
Health and dental fees
- Health plan: $127
- Dental plan: $135
Students with existing health and/or dental plans can opt-out. Please refer to Saitsa's website for information.
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 computer that meets the program's hardware and software requirements, see our computers and laptops page.
Learn more about tuition and financial aid.
*Tuition, fees, books and supply costs are subject to change.
Costs 2023/24
Tuition and fees
The following costs are effective as of July 1, 2023. They are an estimate of tuition and fees based on the recommended course load per year. *
Domestic students
| Year | Number of semesters | Tuition fees | SAIT fees | Saitsa fees | Program fees** | Total |
|---|---|---|---|---|---|---|
| 1 | 2 | $7,837.50 | $948 | $622 | $150 | $9,557.50 |
| 2 | 2 | $7,524 | $948 | $622 | $150 | $9,244 |
International students
| Year | Number of semesters | Tuition fees | SAIT fees | Saitsa fees | Program fees** | Total |
|---|---|---|---|---|---|---|
| 1 | 2 | $24,828.38 | $948 | $622 | $150 | $26,548.38 |
| 2 | 2 | $23,835.24 | $948 | $622 | $150 | $25,555.24 |
*For a detailed breakdown of tuition costs per course, visit the domestic and international fee tables.
**Program fees cover the cost of the food and supplies required in this program.
Fees
Your fees are calculated based on the number of course credits you take per semester (approximately 16 weeks of study). In most cases, your fee is determined based on whether you're taking more or less than nine (9) course credits (more than nine credits in a semester are considered full-time studies.)
Fees are adjusted for programs with start dates outside of the typical 15-week program.
Learn more about what your fees are for
Fees are subject to change without notice.
| Fees | < 9 credits per semester | > 9 credits per semester |
| SAIT fees | ||
| Campus athletic and recreation | $51.50 | $103 |
| Student support fee | $52.75 | $105.50 |
| Student technology fee | $52.75 | $105.50 |
| UPass* | N/A | $160 |
| Total | $157 | $474 |
| Saitsa fees | ||
| Student association fee** | $16.22/credit | $146 |
| Health plan*** | N/A | $86 ($172 annually) |
| Dental plan*** | N/A | $79 ($158 annually) |
| Total | $311 maximum | $476 |
*Additional eligibility requirements apply for students to obtain a UPass. To check your eligibility, visit our Upass page.
**Saitsa fees are paid per credit to a maximum amount of $146 per semester.
***Health and dental fees are charged per semester to an annual maximum amount of $172 for health and $158 for dental. In most cases, program fees quoted are based on students paying for a full year of health and dental coverage. International students are charged these fees regardless of course load. Domestic students with existing health and/or dental plans can opt-out. Learn more at saitsa.com/benefits.
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 computer that meets the program's hardware and software requirements, see our computers and laptops page.
Learn more about your tuition and financial aid options
*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.
Orientation
Program orientation for students beginning in Winter 2023 will take place on SAIT campus on Friday, Mar. 17. Look for ORNT 118 in your schedule in mySAIT for the time and exact location.*
You can also prepare by attending Big SAIT Welcome, online information sessions, international or Indigenous orientation, and completing the preparation courses below.
*If your orientation takes place on the first day of classes, you will not see a separate ORNT 118 in your schedule. Students registering in classes via open registration will need to enroll themselves in ORNT 118.
How to register for classes
Course registration opens on March 1 through March 15 for Spring 2023.
You’ll receive an email from us indicating what registration process you’ll use to enroll in your classes.
Learn more about how to register and the different registration methods used at SAIT.
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 uniform (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.
- A pair of professional non-slip kitchen shoes: SAIT will have a vendor on site on the Orientation day but shoes can also be purchased at any professional shoe vendor. We suggest purchasing a clog style shoe.
- Professional baking kit: The cost is $745 and it must be purchased through a dedicated website. Students will receive an e-mail within one month of the program's start date to purchase the kit which must be purchased with a credit card.
Required personal protective equipment (PPE)
- Baking student uniform (provided by SAIT)
- Professional kitchen shoes (must be purchased)
- Baking & Pastry Arts Kit (must be purchased)
Preparation courses
To support your success, short courses are available to you to help 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.
Students taking a full-time course load, or more than nine (9) credits per semester, will be automatically enrolled in these courses.
They are optional for students taking a part-time course load (9 or fewer credits per semester). Part-time students can register by emailing academic.coaching@sait.ca.
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 is required this term.
Contact
Phone: 403.210.4343
Email: hospitality.info@sait.ca
Academic chair
George Windisch, Academic Chair
Email: george.windisch@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.
