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 70 per cent 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. Semesters one and two each include an 80-hour practicum in industry. Faculty assist students to arrange practicum appropriate for individual learning requirements. 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 Pure Math 10 or Applied Math 10 and English Language Arts 10-1 or English Language Arts 10-2.
• 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.
• For upgrading options, please refer to the Academic Upgrading program.
• For international students, please refer to the International section.
• For mature students, please refer to the Admissions section.
• Advance credit may be granted to applicants who have completed equivalent education at a post-secondary institution. Please refer to Prior Learning Assessment and Recognition.

Selection Criteria (2010 - 2011)

All applicants are required to attend an interview with representatives of the Baking and Pastry Arts program.

Applicants are expected to contact the School of Hospitality and Tourism at 403.284.8612 to schedule the interview.

Students will be required to bring a current résumé and an Industry Investigation Report to the interview.

Application Timeline

Applications are accepted from November 1, 2009 until the program begins. To be included in selection, all supporting documents must be submitted. Successful applications received prior to March 1, 2010 will be granted an interview.

Student Success

• 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 (2009 - 2010)

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-350) into the Quick Search by Course Code field.

For More Information

Information: 403.284.8612
E-mail: hospitality.info@sait.ca
Website: School of Hospitality and Tourism

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:

• University of Calgary
• University of Lethbridge (Co-op Education)
• 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