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

Students pose with their freshly baked goods prior to selling them in the Market Place.

Baking and Pastry Arts

Closed for Fall 2020

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

This program will be delivered in a blended format for the Fall 2020 term. The majority of courses will take place online, with certain labs and hands-on learning scheduled on campus.

Program Highlights

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. Courses in customer relationship management, costing and pricing will prepare you for a career in this field.

Download this program information

Next information session
What's up @ SAIT
No events found.

Add this calendar to your calendar

Note: Some filters are being applied, so the exported content is being filtered.

All information sessions

Tuition and fees per year*

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

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

Full costs


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.

When can you apply?

  • Application dates for Fall 2021 are coming soon! 
Term Program start
Fall 2021 -

Check us out

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.

Program Details

Program description

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.

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.

Your career

You will be prepared for a diverse range of career options in baking and pastry arts after graduation. You may find work locally or abroad as a(n):

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

Student success

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.


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


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.

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.


Have questions about this specific program?

School of Hospitality and Tourism

Admission Requirements

    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.

    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

    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. 



    Program outline

    View additional Baking and Pastry Arts program information including course-specific descriptions and requisites.

    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


    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.

    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

    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

    *Fees and tuition are based on a two-semester full course load structure.

    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 appoximately $250
    • 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.

    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

    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 Fall 2020 booklist will be available about two weeks before classes start. We recommend you wait to buy your books until your first few days of classes and speak with your instructors.


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

    Academic chair

    Cindy Findlay, Academic Chair
    Phone: 403.210.4254 
    Email. cindy.findlay@sait.ca

    Inspiring Stories

    Calling the program “rewarding,” Demi says she appreciated lessons were hands on and that she had great instructors.

    Bobbi praised the thorough two-year program that gave her all the necessary skills and techniques she would need to work in the industry, the confidence to succeed and, ultimately, a job before graduation.

    Marianna has enjoyed baking since she was young, but the Baking and Pastry Arts program taught her all the ways to properly bake bread and create sweet confections in "extremely" hands-on classes.

    Demi Duncan
    Baking and Pastry Arts | 2016

    “You learned a lot, but it was a lot of fun,” Demi says, adding that she can be thrown into any job in the industry and be confident.

    Bobbi Odland
    Baking and Pastry Arts | 2016

    “It showed me everything I need to know for the future,” she says. “It goes from bread to mousses, cakes and pastries, even plating for fine dining.”

    Marianna Bakk
    Baking and Pastry Arts | 2017

    "It wasn't just sitting at a desk doing book work," she says. "We put what we learned into practice."

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

    Search results