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 state-of-the-art labs include a specialized chocolate lab and a downtown Culinary Campus.

During this 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 in 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.

Keep in mind that the 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 focusing 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.

Graduates of the program can choose to write the journeyman baker exam. To become a certified journeyman baker, you must also complete the additional required employment hours.

The opportunity to advance your education by transferring into this program or gain credit for previous postsecondary courses may be available.

There may also be opportunities to further your education by transferring to another institution once you graduate.

Learn more about program and institution transfer options.

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.

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

Download program info

Careers and opportunities

Each year, SAIT conducts a survey between February and April to determine the employment rate, salary and satisfaction of our newest SAIT alumni. 

people icon 97% graduate employment rate

salary icon $36,400 average starting salary

Find out more about our graduate employment statistics >

Our graduates may work in the following occupations. Some careers require additional experience and education.

Associated National Occupational Classification (NOC) codes: 60030, 62020, 62200, 63202, 65201.

Test

Career counselling and support

Unsure which career path is for you? SAIT offers career planning services to help you decide your future.

You can also get started by taking our online career finder quiz, which can help you narrow down your search based on your current skills and interests.

Finally, you can also head to Alberta alis for various tools and resources, including additional quizzes and labour market information to help you narrow down a career path.

Services and workshops

Courses

The Baking and Pastry arts program requires 73.5 credits (26 courses) to complete.

The program spans two years, with two semesters each year.

View classes by semester

Course Credits

This course provides the tools, theory and practical experience to prepare yeast and chemically leavened baked goods. Topics include ingredient function, safe handling, dough mixing and development, and production.

3

This course provides the tools, theory and practical experience to prepare sour doughs and pre-fermented doughs for artisan breads. Topics include ingredient function, safe handling and production.

3

This course provides the tools, theory and practical experience to prepare basic hot and cold savoury dishes. Topics include mise en place, safe handling, storage, cooking methods and production.

3

This course introduces fundamental knowledge in baking and pastry arts, focusing on safety and food sanitation, hands-on skills, and familiarization with lab equipment and safe food handling procedures.

3

This course provides the tools, theory and practical experience to prepare laminated dough products. Topics include ingredient function, safe handling and production.

3

This course provides the tools, theory and practical experience to prepare a variety of cakes and icings. Topics include ingredient function, safe handling and production.

3

This capstone provides an opportunity for you to demonstrate practical skills and key theoretical learning from the first year of the program, including content from Culinary Management 1 and 2. You will be individually assessed through a practical capstone project, as well as through written and oral assessments.

Pre-requisites:

Concurrent prerequisites:

  • BAKE 219
  • BAKE 221
  • BAKE 227
  • BAKE 228
  • BAKE 251
  • BAKE 252
  • BAKE 256
  • BAKE 266
  • KMGT 202
  • NUTR 256
Corequsites:
  • KMGT 250
3

This course provides the tools, theory and practical experience to prepare a variety of cookies and pastries. Topics include ingredient function, safe handling and production.

3

An in-depth study into the production and preparation of various pies and tarts with a focus on ingredient function, process and finishing techniques.

3

This course introduces, builds and enhances proficiency with the tools, theory, trends and practical experience to prepare chocolate confections and artisanal bean-to-bar chocolate. Topics include ingredient function, safe handling, production and packaging.

Pre-requisites:
  • BAKE 253
3

This capstone provides an opportunity for you to demonstrate practical baking/pastry skills and builds on key technical and theoretical learning from the second year of the program, including content from Culinary Management 1-5. You will be individually assessed through a practical capstone project, as well as through written and oral assessments.

Pre-requisites:

Concurrent prerequisites:

  • BAKE 253
  • BAKE 300
  • BAKE 310
  • BAKE 320
  • BAKE 360
  • BAKE 365
  • BAKE 380
  • BAKE 450
  • KMGT 320
  • PROJ 323
Corequsites:
  • KMGT 325
3

This course introduces, builds and enhances proficiency with the tools, theory, trends and practical experience to prepare classic desserts and adapt those concepts into contemporary designs. Topics include mise en place, storage, safe handling, baking methods and production. You will also explore the history of classic desserts.

Pre-requisites:
  • BAKE 253
3

This course builds and enhances proficiency with the tools, theory, trends and practical experience related to contemporary and creatively refined pastries and cakes. Topics include mise en place, storage, safe handling, baking methods and production.

Pre-requisites:
  • BAKE 253
3

This course builds and enhances proficiency with the tools, theory, trends and practical experience to prepare sweet and savoury plates for a restaurant setting. Topics include ingredient function, safe handling production and service.

Pre-requisites:
  • BAKE 253
3

This course builds and enhances proficiency with the tools, theory, trends and practical experience to prepare creative and innovative yeast goods and laminated dough products. Topics include ingredient function, safe handling, production and service.

Pre-requisites:
  • BAKE 253
3

This course provides the tools, theory and practical experience to design and prepare sugar art pieces. Topics include ingredient function, safe handling and production.

Pre-requisites:
  • BAKE 253
3

This course builds and enhances proficiency with the tools, theory, trends and practical experience to prepare contemporary and traditional wedding cakes. Topics include ingredient function, safe handling and production.

Pre-requisites:
  • BAKE 253
3

Culinary Management I introduces the tools, concepts and theory that you need to work proficiently in the culinary and baking industry. You will apply those tools, concepts and theories in your technical courses. During your learning journey, you will be introduced to communication and presentations; financial and inventory management; people, leadership, teams and culture; and social media, brand and marketing.

3

This course continues your learning of the tools, concepts and theory necessary to develop proficiency in managing a culinary business. You will build on your knowledge of financial and inventory management, as well as people, leadership, teams and culture. You will also be introduced to culinary diplomacy and anthropology, beverage arts, and guest experience and service.

Pre-requisites:
  • KMGT 202
3

This course builds proficiency in managing a culinary business. You will expand your knowledge of financial and inventory management, as well as people, leadership, teams and culture. You will enhance your skills in communication, social media, branding and marketing. You will also be introduced to kitchen facility management.

Pre-requisites:
Concurrent prerequisites:
  • KMGT 300 or KMGT 310
3

This course enhances proficiency in managing a culinary business. You will expand your knowledge of financial and inventory management, as well as people, leadership, teams and culture. You will also be introduced to menu planning and design, trends and technology in culinary arts, and hospitality entrepreneurship.

Pre-requisites:
  • KMGT 320
3

This course introduces the concept of human nutrition and its impact on health with the practical applications of recipe modification, food preparation and menu planning for a variety of dietary needs.

3

This course provides a bridge between academic studies and practical, experiential learning. The choice of worksite is flexible and can include hotels, restaurants catering operations and other approved food service establishments. Proof of work experience is required for graduation.

Pre-requisites:
  • KMGT 202
  • BAKE 228 or COOK 204        
1.5

This course provides the tools, theory and practical experience to plan special projects that cater to various events and occasions. Topics include ingredient function, safe handling and production.

Pre-requisites:
  • BAKE 253
3

Culinary Management elective (choose one)

Course Credits

This course expands knowledge of the tools, concepts and theory necessary to further develop proficiency in managing a culinary business. You will continue to build your expertise in financial and inventory management, as well as people, leadership, teams and culture. Culinary diplomacy and anthropology will also be explored. Finally, you will be introduced to food science, sustainability, and health and wellness in hospitality.

Pre-requisites:
  • KMGT 250
3

This course expands knowledge of the tools, concepts and theory necessary to further develop proficiency in managing a culinary business. You will continue to build your expertise in financial and inventory management, as well as people, leadership, teams and culture. Beverage arts will also be explored. Finally, you will be introduced to food science, sustainability, and health and wellness in hospitality.

Pre-requisites:
  • KMGT 250
3

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 >

Admission requirements

Applicants educated in Canada

All applicants must demonstrate English language proficiency and meet the following requirements 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

SAIT accepts high school course equivalents for admission for applicants educated outside Alberta.

All applicants who were educated outside of Canada must demonstrate English Language proficiency and provide proof they meet the program admission requirements with an international document assessment. Find out what educational documents are accepted and assessment options.

SAIT may also accept courses completed at certain international post-secondary institutions.

hall

Academic Upgrading

Missing an admission requirement for this program? Upgrade your prior education to help you receive admission into one of SAIT's career programs.

Upgrade
hall

English language proficiency

All applicants must demonstrate English language proficiency prior to admission, including students educated in Canada.

Learn more

Available intakes

Winter 2024

Start dates:

Domestic students: Closed
  • Application deadline: Oct. 26, 2023
International students: Closed
  • Application deadline: Sept. 28, 2023

Fall 2024

Start dates:

Domestic students: Closed
  • Application deadline: June 28, 2024
International students: Closed
  • Application deadline: May 29, 2023

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 Additional fees Total per year
1 2 $7,837.50 $1,720 $9,557.50
2 2 $7,524 $1,720 $9,244
Total cost:
$18,801.50

Year Number of semesters Tuition fees Additional fees Total per year
1 2 $24,828.38 $1,720 $26,548.38
2 2 $23,835.24 $1,720 $25,555.24
Total cost:
$52,103.62

Books and supplies are approximately $1,000 - $1,500 per full-time year.

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

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.

Required equipment/tools

You'll require the following:

  • 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 must be purchased through a dedicated website. You will receive an email 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)
sait

Financial aid

Paying for your education may feel overwhelming, but we have resources and programs that can help, including information about payment options, student loans, grants and scholarships.

Learn more

Application process

Ready to apply?

Follow our step-by-step guide to submitting a successful application.

Learn how to apply

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.

sait

Begin your application

Apply now using the online application portal. 

Ensure you have a valid Visa or Mastercard to pay the non-refundable application fee of $120 for domestic applicants or $150 for international applicants. 

Apply now

Information sessions

Prepare for a strong start in your chosen program or get the details you need to decide your future path.

Our expert staff and faculty are ready to answer your questions and provide information about the following:

  • What sets SAIT apart
  • An introduction to the program and area of study
  • Admission requirements
  • Future career paths
  • Information on the earning potential and graduate employment rates.

Contact us

School of Hospitality and Tourism Advising

Phone
403.284.8612
Email
hospitality.info@sait.ca

International Student Advising

Phone
403.284.8852
Email
international@sait.ca