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Baking and Pastry Arts

Open for Fall 2021

Closed for Winter 2021

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

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Overview

Balance creativity and science in this comprehensive program covering all aspects of baking and pastry arts — from the fundamentals of bread and cakes to advanced skills in sugar artistry. 

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've 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.

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.

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.

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Career Opportunities

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

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

Related careers include: 

  • caterer 
  • food science technologist 
  • chef 

Tuition and fees per year*

Year 1: $7,539
Year 2: $6,528
Year 1 (International): $24,080
Year 2 (International): $20,327

Year 1: TBA 
Year 2: TBA

Year 1 (International): $22,743 (+fees TBD)
Year 2 (International): $20,279 (+fees TBD)

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

Full costs

Tuition and financial aid

Requirements

Winter 2021

This is a competitive program. If applicants meet the admission requirements they will be assessed based on additional criteria. Applicants will be offered admission to this program if they’re qualified through the competitive process and space is available.

Fall 2021

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?

  • Applications for fall 2021 open Oct. 7, 2020, and are accepted until the program start date but are subject to change.
Term Program start
Winter 2021 Jan. 11, 2021
Fall 2021 Sept. 7, 2021

How to apply

Have your cake and eat it too!

If you have enjoyed baking 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.

Admission Requirements

    Admission and selection

    • Fall 2021 start: applications are open Oct. 7, 2020 until the program start date but are subject to change.

    Admission requirements

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

    • English Language Arts 10-1 or 10-2
    • 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.

    Winter 2021 Competitive entry: seven-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: Review the selection information to understand the process and deadlines.

    In the selection process, qualified applicants will be invited to attend an interview with representatives of the Baking and Pastry program. Offers of admission will be determined based on the interview.

    • We encourage applicants to apply early as the program will fill quickly. Once the program is full, qualified applicants will be waitlisted.
    • Preference will be given to applicants with industry experience.
    • International students and students applying from outside of Calgary will be able to conduct the interview over the phone.
    • Failure to attend an interview will result in your status changing to “Declined through Selection”. If this happens and you are still interested in the program, then you must contact 403-284-8612 and speak to the Academic Advisor.

    Step 4: Apply to Baking Pastry Arts and submit your transcripts.

    Step 5: Log in to mySAIT.ca to check your admission status. If eligible, your status will indicate that you're "In Selection."

    Step 6: Check your e-mail for an e-mail from the School of Hospitality and Tourism to arrange for and attend an interview. You must contact the School of Hospitality and Tourism within 10 business days to book an interview.

    Step 7: Continue to monitor changes to your application status through mySAIT.ca.

    Failure to meet anticipated final grades will result in offers being rescinded

    Fall 2021 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 selection

    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 culinary@sait.ca and the sait.ca domain to your safe senders' list or you risk missing critical email messages. 

     

    Courses

    Program outline

    Looking for course descriptions and requisites? Visit the course catalogue

    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

    2020/21 Domestic Tuition and Fees *

    Year Tuition fees SAIT fees Saitsa fees Health & Dental Plan 2020/21 total
    1 $6,317 $682 $288 $252 $7,539
    2 $5,306 $682 $288 $252 $6,528

    2020/21 International Tuition and Fees*

    Year Tuition fees SAIT fees Saitsa fees Health & Dental Plan 2020/21 total
    1 $22,767 $682 $288 $344 $24,080
    2 $19,014 $682 $288 $344 $20,327

    2021/22 Domestic Tuition and Fees*

    Check back for updates on the 2021/22 domestic tuition and fees. 

    Year Tuition fees SAIT fees Saitsa fees Health & Dental Plan 2021/22 total
    1 TBA $- $- $- TBA
    2 TBA $- $- $- TBA

    2021/22 International Tuition and Fees*

    Check back for updates on the 2021/22 fees and program total.  

    Year Tuition fees SAIT fees Saitsa fees Health & Dental Plan 2021/22 total
    1 $22,743 $- $- $- TBA
    2 $20,279 $- $- $- TBA

    *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: $171.20
    Universal transit pass (UPass): $310 - Check eligibility here.
    Student support fee: $100
    Student technology fee: $100

    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: $344
    • For more information on Health and Dental Benefits for International students please contact the International Centre.

    Books and supplies*

    • Your first-year books and supplies will cost approximately $1,300.
    • Laundry fee of approximately $250 (included in tuition total)
    • Internship course fees are due in May of your first year (approximately $510 for domestic students.) This is included in the overall tuition listed in the fee table, however, it often comes as a surprise since the bulk of your tuition is due in August and January. 
    • There is an optional international study tour between the first and second years. Interested students should budget approximately $4,000.
    • 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.

    Winter 2021

    Orientation

    Program orientation details will be available closer to the program start date — watch your inbox.

    To find the time and platform, visit our orientation page. 

    Delivery 

    The classes for this program will be delivered online and on campus for the Winter 2021 term due to the COVID-19 pandemic and associated health and safety guidelines.

    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, SAIT offers some short courses before classes start, including PREP 100: The SAIT Experience and ETHI 110: SAIT Ethical Practices. 

    Required textbooks

    The Winter 2021 booklist will be available beginning in late November. 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 

    Phone: 403.210.4343
    Email: andy.trache@sait.ca

    Academic chair

    Cindy Findlay, Academic Chair
    Email. cindy.findlay@sait.ca

    Next steps for students that began in Fall 2020

    Fall 2020

    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, SAIT offers some short courses before classes start, including PREP 100: The SAIT Experience and ETHI 110: SAIT Ethical Practices. 

    Required textbooks

    The  booklist will be available about two weeks before classes start.

    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.

    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

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