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

Baking and Pastry Arts

Closed for Fall 2019

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

Program Highlights

Balance creativity and science in this comprehensive program covering all aspects of baking and pastry arts — from the fundamentals of breads 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.

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Tuition and fees per year*

Year 1: $6,551
Year 2: $5,624
Year 1 (International): $21,454
Year 2 (International): $18,043

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


You will be offered admission to this program if you meet the admission requirements and qualify through competitive entry. Competitive entry is based on a two-step process: a selection package and an interview, if requested. 

When can you apply?

  • Applications for fall 2019 are accepted Oct. 3, 2018 until July 1, 2019.
TermProgram start
Fall 2019 Sept. 3, 2019 

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 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.

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 

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

Graduates of the Baking and Pastry Arts program have a 96% employment rate.

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.

Credentials and accreditation

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

Admission Requirements

Admission and selection

  • Fall 2019 start: applications accepted Oct. 3, 2018, until July 1, 2019.

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.

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 of information to understand the process and deadlines 

  • Applications and proof of the admission requirements (transcripts and/or anticipated final grades) along with all supporting documents must be submitted by July 1 to be included in the selection.
  • Preference will be given to applicants who apply prior to April 1 and have industry experience or food training.

In the selection process, applicants will be emailed a selection package and will be required to provide the following:

Completed selection packages will be reviewed and successful applicants will be invited to attend an interview with representatives of the Baking and Pastry Arts program. Offers of admission will be determined based on the selection package and the interview.

Step 4: Apply to Baking and 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: Submit your selection package. 

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.

Additional requirements

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 2019/20 total
1 $5,567 $462 $523 $6,551
2 $4,639 $462 $523 $5,624

International tuition and fees*

Year Tuition fees SAIT fees SAITSA fees 2019/20 total
1 $20,470 $462 $523 $21,454
2 $17,058 $462 $523 $18,043

SAIT fees

Campus athletic and recreation fee: $160
Universal Transit Pass (UPass): $302

SAIT Students' Association fees

Health plan: $110**
Dental plan: $125**
SAIT Students' Association (SAITSA): $288

Books and supplies*

  • Books and supplies are approximately $1,200.

Find out about tuition and financial aid.

* Tuition, fees, books and supply costs are subject to change.
** For students with existing health and/or dental plans, please refer to the SAITSA website for information on opting out.


School of Hospitality and Tourism

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."

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