Baking and Pastry Arts

• Two-year diploma
• Fall start
• High industry demand

Program Description

The Baking and Pastry Arts program provides the fundamentals of baking in the first year and advanced studies in pastry arts in the second year. Practical courses where students learn baking and pastry arts skills in a hands-on environment represent the majority of the program content. Industry experience is not mandatory; however, it is an asset. The two-year Baking and Pastry Arts program consists of five semesters. Between the first and second year, the students are required to complete a 320-hour Professional Internship.

Your Career

Graduates find work as bakers, bakery managers and pastry chefs.

Admission Requirements

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

• English Language Arts 10-1 or 10-2, AND,
• Pure Math 10 or Applied Math 10 or Math 10C or Math 10-3.
• All applicants to SAIT Polytechnic must demonstrate English Language Proficiency prior to admission, including students educated in Canada. For more information, please see English Proficiency.
• View High School Course Equivalencies Admission Equivalencies by Province.

Selection

To be included in selection, all supporting documents must be submitted. Preference will be given to applicants who apply prior to March 1 and have industry experience or food training.

Selection Criteria

Qualified applicants will be sent a selection package and will be required to provide the following:

• Current résumé
• Industry Investigation Report

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. 

Additional Resources

• The baking industry requires graduates with strong organizational skills.
• Employees must be able to be on their feet for long periods of time.
• Traditionally people working in bakeries start early in the morning, so students need to be comfortable with irregular hours.
• Students are required to dress and groom as exemplary models of industry expectations.

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.

Credentials

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

Accreditation

Alberta Apprenticeship has accredited this course for 440 hours, including all three technical training periods. Students are encouraged to write the Alberta Journeyman Bakers exam at the conclusion of the first year of studies.

Tuition And Fees (Subject To Change)

• Please refer to the Tuition and Fee Table.
• International Students, please refer to International Fees.
• Student funding, please refer to Financial Assistance.

Books And Supplies (Subject To Change)

Books and supplies are approximately $1,200.

Program Outline

This program is being reviewed and could undergo changes.

To find the course description for a course shown below, please go to our Course Finder and enter the course acronym and numbers (i.e., DMST-202)  into the Quick Search by Course Code field.

For More Information

Information: 403.284-8612
Email: culinary@sait.ca
Website: School of Hospitality and Tourism
Academic Chair: Cindy Findlay

Transfer with Diploma to...

Through SAIT Polytechnic transfer agreements and institution partnerships, graduates of this SAIT program may be eligible credit at the following universities and colleges:

• Humber College
• SAIT Polytechnic
• University of New Brunswick, Saint John

Transfer options may also be available at other post-secondary institutions where credits from SAIT programs are evaluated on an individual basis. Interested students should contact the post-secondary institute of their choice for more information.

To learn more, visit Transfer Options.

Related Links (Internal):

• Student-For-A-Day
• Academic Calendar
• Academic Upgrading
• International Students
• Mature Students
• Prior Learning Assessment and Recognition