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Overview

Transform your passion for baking and pastry into a rewarding career. Our exceptional instructors come from both traditional and contemporary baking backgrounds worldwide. Combined with state-of-the-art facilities and an innovative curriculum, we have the top Baking and Pastry Arts program in Canada. 

If you've always loved baking, have an artistic touch, and dream of creating exquisite baked goods, we can elevate your skills. A career in baking and pastry arts combines the arts and science - precision, chemistry, creativity, and imagination.

Our graduates have diverse career prospects in an industry with high demand. You'll be well-prepared for the field with experience in the craft of pastry, the art of baking, sugar artistry, and artisanal chocolate production. 

We prioritize your success through personalized attention, small class sizes, abundant hands-on training, and exciting facility upgrades, including specialized labs like the chocolate lab at our downtown Culinary Campus. 

In this two-year diploma program, you'll master baking fundamentals, advanced techniques, and an array of specialties and recipes. You'll master yeast goods and artisan bread and develop sugar artistry skills and wedding cakes.  

Additionally, you'll gain vital management and industry skills, covering topics such as food regulations, customer service, pricing, and entrepreneurship. You'll also learn how to leverage a brand on social media. 

Hands-on production environment 

Our primary focus is preparing you for the real world through hands-on experience. During your two-year journey, you'll spend about 1,400 hours in bakery labs learning practical skills and about 20 hours a week on homework and review.  

You'll also showcase your creations in our gourmet retail food outlets, including the esteemed Highwood restaurant, the Marketplace, and the downtown Culinary Campus. 

Learn from top international instructors 

Learn from world-class instructors with diverse backgrounds, including executive pastry chefs from prestigious New York, Hawaii, and Bermuda hotels and local entrepreneurial bakers.  

Professional paid internship and study tours 

Between your first and second year, you'll participate in a professional paid internship to apply your skills in a real-world setting while building valuable connections.  

You also have the option to explore the world through international study tours to countries like France, Australia, Thailand, Germany, Spain, and Portugal. 

Work towards journeyman baker certification 

Upon completing the program, you can opt to write the journeyman baker exam, taking you a step closer to becoming a certified journeyman baker after completing the required working hours. 

The SAIT diploma in Baking and Pastry Arts prepares you for junior roles such as pastry chef, specialty cake decorator, retail or bakery manager, and chocolatier. Or you could start your own business in this dynamic industry. 

Those in the baking and pastry arts industry tend to be methodical, objective, and directive.  

You need:  

  • good health and physical stamina to work early morning hours and be on your feet for long periods 
  • manual dexterity 
  • a responsible attitude  
  • respect for public health standards. 

You should enjoy creating things with your hands, stability and predictability, and security in your work. 

This program aligns with the Alberta Apprenticeship and Industry Training (AIT) curriculum for all three technical training periods for Bakers.

You can challenge the first-year provincial exam after completing your first year in this program. You can challenge the second and third-year exams once you graduate.

Upon passing the exams, you can register as an apprentice and complete the 4,680 on-the-job training hours to earn your journeyperson designation. 

Between your first and second year, you'll apply your skills in a professional paid internship for a minimum of 240 hours.  

The choice of worksite is flexible and can include hotels, restaurants, catering operations and other approved food service establishments.  

In addition to gaining experience in a real-world environment, internships provide valuable connections and opportunities to network with future employers.  

You can also take advantage of exciting international study tours. Previous tour locations have included France, Australia, Thailand, Germany, Spain and Portugal. Study tours are optional and include additional costs. 

After successfully completing this program, you'll receive a SAIT Baking and Pastry Arts diploma.

Download program info

Careers and opportunities

Each year, SAIT conducts a survey between February and April to determine the employment rate, salary and satisfaction of our newest SAIT alumni. 

people icon 100% graduate employment rate

salary icon $36,404 average starting salary

Find out more about our graduate employment statistics >

Our graduates may work in the following occupations. Some careers require additional experience and education.

Associated National Occupational Classification (NOC) codes: 60030, 62020, 62200, 63202, 65201.

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Career planning support

Unsure which career path is for you? Here are some recommended career planning resources to help you decide your future.

You can also head to Alberta alis for lots of information about careers in Alberta, including quizzes and labour market information to help you narrow down a path.

Finally, you can take our online career finder quiz, which can help narrow your options based on your current skills and interests.

Take our career finder quiz

Courses

The Baking and Pastry arts program requires 73.5 credits (26 courses) to complete.

The program spans two years, with two semesters each year.

View classes by semester

Course Credits

This course provides the tools, theory and practical experience to prepare yeast and chemically leavened baked goods. Topics include ingredient function, safe handling, dough mixing and development, and production.

3

This course provides the tools, theory and practical experience to prepare sour doughs and pre-fermented doughs for artisan breads. Topics include ingredient function, safe handling and production.

3

This course provides the tools, theory and practical experience to prepare basic hot and cold savoury dishes. Topics include mise en place, safe handling, storage, cooking methods and production.

3

This course introduces fundamental knowledge in baking and pastry arts, focusing on safety and food sanitation, hands-on skills, and familiarization with lab equipment and safe food handling procedures. 

3

This course provides the tools, theory and practical experience to prepare laminated dough products. Topics include ingredient function, safe handling and production.

3

This course provides the tools, theory and practical experience to prepare a variety of cakes and icings. Topics include ingredient function, safe handling and production.  

3

This capstone provides an opportunity for you to demonstrate practical skills and key theoretical learning from the first year of the program, including content from Culinary Management 1 and 2. You will be individually assessed through a practical capstone project, as well as through written and oral assessments.

Pre-requisites:

Concurrent Prerequisites

  • BAKE 219
  • BAKE 221
  • BAKE 227
  • BAKE 228
  • BAKE 251
  • BAKE 252
  • BAKE 256
  • BAKE 266
  • KMGT 202
  • NUTR 256
Corequsites:
  • KMGT 250
 3

This course provides the tools, theory and practical experience to prepare a variety of cookies and pastries. Topics include ingredient function, safe handling and production.  

3

An in-depth study into the production and preparation of various pies and tarts with a focus on ingredient function, process and finishing techniques.

3

This course introduces, builds and enhances proficiency with the tools, theory, trends and practical experience to prepare chocolate confections and artisanal bean-to-bar chocolate. Topics include ingredient function, safe handling, production and packaging.

Pre-requisites:
  • BAKE 253
 3

This capstone provides an opportunity for you to demonstrate practical baking and pastry skills and builds on key technical and theoretical learning from the second year of the program, including content from the Culinary Management courses.

Pre-requisites:

Concurrent Prerequisites:

  • BAKE 253
  • BAKE 300
  • BAKE 310
  • BAKE 320
  • BAKE 360
  • BAKE 365
  • BAKE 380
  • BAKE 450
  • KMGT 320
  • PROJ 323
Corequsites:
  • KMGT 325
 3

This course introduces, builds and enhances proficiency with the tools, theory, trends and practical experience to prepare classic desserts and adapt those concepts into contemporary designs. Topics include mise en place, storage, safe handling, baking methods and production. You will also explore the history of classic desserts.

Pre-requisites:
  • BAKE 253
 3

This course builds and enhances proficiency with the tools, theory, trends and practical experience related to contemporary and creatively refined pastries and cakes. Topics include mise en place, storage, safe handling, baking methods and production.

Pre-requisites:
  • BAKE 253
 3

This course builds and enhances proficiency with the tools, theory, trends and practical experience to prepare sweet and savoury plates for a restaurant setting. Topics include ingredient function, safe handling production and service.

Pre-requisites:
  • BAKE 253
 3

This course builds and enhances proficiency with the tools, theory, trends and practical experience to prepare creative and innovative yeast goods and laminated dough products. Topics include ingredient function, safe handling, production and service.

Pre-requisites:
  • BAKE 253
 3

This course provides the tools, theory and practical experience to design and prepare sugar art pieces. Topics include ingredient function, safe handling and production.

Pre-requisites:
  • BAKE 253
 3

This course builds and enhances proficiency with the tools, theory, trends and practical experience to prepare contemporary and traditional wedding cakes. Topics include ingredient function, safe handling and production.

Pre-requisites:
  • BAKE 253
 3

Culinary Management 1 introduces the tools, concepts and theory that you need to work proficiently in the culinary and baking industry. You will apply those tools, concepts and theories in your technical courses. During your learning journey, you will be introduced to communication and presentations; financial and inventory management; people, leadership, teams and culture; and social media, brand and marketing.

3

This course continues your learning of the tools, concepts and theory necessary to develop proficiency in managing a culinary business. You will build on your knowledge of financial and inventory management, as well as people, leadership, teams and culture. You will also be introduced to culinary diplomacy and anthropology, beverage arts, and guest experience and service.

Pre-requisites:
  • KMGT 202
 3

This course expands knowledge of the tools, concepts and theory necessary to further develop proficiency in managing a culinary business. You will continue to build your expertise in financial and inventory management, as well as people, leadership, teams and culture. Beverage arts will also be explored. Finally, you will be introduced to food science, sustainability, and health and wellness in hospitality.

Pre-requisites:
  • KMGT 250
 3

This course builds proficiency in managing a culinary business. You will expand your knowledge of financial and inventory management, as well as people, leadership, teams and culture. You will enhance your skills in communication, social media, branding and marketing. You will also be introduced to kitchen facility management.

Pre-requisites:

Concurrent Prerequisite:

  • KMGT 312
 3

This course enhances proficiency in managing a culinary business. You will expand your knowledge of financial and inventory management, as well as people, leadership, teams and culture. You will also be introduced to menu planning and design, trends and technology in culinary arts, and hospitality entrepreneurship.

Pre-requisites:
  • KMGT 320
 3

This course introduces the concept of human nutrition and its impact on health with the practical applications of recipe modification, food preparation and menu planning for a variety of dietary needs.

3

This course provides a bridge between academic studies and practical, experiential learning. The choice of worksite is flexible and can include hotels, restaurants catering operations and other approved food service establishments. Proof of work experience is required for graduation.

Pre-requisites:
  • KMGT 202
  • One of:
    • BAKE 228
    • COOK 204         
 1.5

This course provides the tools, theory and practical experience to plan special projects that cater to various events and occasions. Topics include ingredient function, safe handling and production.

Pre-requisites:
  • BAKE 253
 3

Progression

You must attain a PGPA and/or a CGPA of 2.0 or better each semester and pass the prerequisite courses to progress through the program.

To qualify for graduation, you must pass all courses, attain a CGPA of 2.0 or better and complete course requirements within the prescribed timelines.

Review our grading and progression procedure > 

Admission requirements

Applicants educated in Canada

Applicants must demonstrate English language proficiency and completion of all the following courses or equivalents:

  • at least 50% in English Language Arts 10-1 or 10-2, and
  • at least 50% in Math 10C or Math 10-3.

SAIT accepts high school course equivalents for admission for applicants educated outside Alberta.

All applicants who were educated outside of Canada must demonstrate English language proficiency and provide proof they meet the program admission requirements with an international document assessment. Find accepted educational documents and assessment options. 

SAIT may also accept courses completed at certain international post-secondary institutions.

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Academic Upgrading

Missing an admission requirement for this program? Upgrade your prior education to help you receive admission into one of SAIT's career programs.

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English language proficiency

All applicants must demonstrate English language proficiency prior to admission, including students educated in Canada.

Learn more

Transfer agreements

At SAIT, we evaluate post-secondary credit you have previously earned and apply it to your SAIT credential. Explore our formal transfer agreements available for this program.

We can evaluate your prior education, even if we don't have a formal agreement in place.

Submit a transfer credit application

There are no formal transfer agreements currently in place for this program.

Transfer options for graduates

Build on the knowledge you’ve learned at SAIT. The opportunity to advance your education at an accredited post-secondary institution may be available.

🔗 Visit Transfer Alberta search tool for all transfer agreements in Alberta (including UCalgary, MRU and BVC).

If there are transfer agreements with other institutions outside of Alberta, nationally or internationally, they will be listed below.

Alberta Apprenticeship and Industry Training

Baker Apprentice
Available credits:
n/a

To become a registered baker, you should apply with Alberta Apprenticeship and Industry Training at the beginning of your program to receive a Blue Book.

Upon successful completion of this program, you should immediately apply to be registered as a Baker apprentice and show a record of 3,700 field experience hours to be able to write the Red Seal certification.

Available intakes

Winter 2025

Start dates:

  • Mar 17, 2025
Domestic students: Waitlisted
  • Application deadline: Oct. 25, 2024
International students: Open
  • Application deadline: Nov. 30, 2024

Fall 2025

Start dates:

  • Sep 02, 2025
Domestic students: Waitlisted
  • Application deadline: June 30, 2025
International students: Open
  • Application deadline: May 30, 2025

Costs

2024/25 tuition and fees

The following costs are effective as of July 1, 2024.

Domestic students

The estimated total cost of tuition and fees for domestic students is based on the recommended course load per year. 
Year Number of semesters Tuition fees Additional fees Total per year
1 2 $7,987.50 $1,608 $9,595.50
2 2 $7,668 $1,608 $9,276
Total cost:
 $18,871.50

The estimated total cost of tuition and fees for international students is based on the recommended course load per year. 
Year Number of semesters Tuition fees Additional fees Total per year
1 2 $24,825 $1,608 $26,433
2 2 $23,832 $1,608 $25,440
Total cost:
 $51,873

Books and supplies are approximately $1,000 - $1,500 per full-time year.

This is a bring-your-own-device program with a standard computer hardware and software requirement. See the specific requirements on our computers and laptops page.

Find your booklist on the SAIT Bookstore's website. The booklist will be available close to your start date. 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 is required for that term.

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 uniform on your first day of class and dress appropriately throughout the entire program.

Your uniform includes:

  • a hair net. All hair must be tucked into the hair net at all times.
  • a pastry chef's hat
  • your name tag
  • a pastry chef's jacket, waist apron and pants are provided with an annual laundry fee of $250 (included in your tuition) and issued twice weekly from the laundry facilities in the John Ware building
  • a pair of professional, non-slip kitchen shoes. SAIT will have a vendor on site on the Orientation day, but shoes can also be purchased at any professional shoe vendor. We suggest purchasing a clog-style shoe.

Jewelry, including rings, bracelets and dangling earrings, are not to be worn in class. Wedding bands, stud earrings and watches are acceptable. 

Wearing your uniform is mandatory.

Required equipment/tools

You'll require the following:

  • a calculator
  • 16-inch ruler
  • memory stick
  • digital scale - 5 kg capacity, 1 g increments
  • knife bag or toolbox
  • a professional baking kit. The cost is $745 and must be purchased through a dedicated website. You will receive an email within one month ahead of your start date to purchase the kit by credit card.
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Financial aid

Paying for your education may feel overwhelming, but we have resources and programs that can help, including information about payment options, student loans, grants and scholarships.

Learn more

Application process

Ready to apply?

Follow our step-by-step guide to submitting a successful application.

Learn how to apply

Communication during admission

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

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Begin your application

Apply now using the online application portal. 

Ensure you have a valid Visa or Mastercard to pay the non-refundable application fee of $120 for domestic applicants or $175 for international applicants. 

Apply now

Information sessions

Prepare for a strong start in your chosen program or get the details you need to decide your future path.

Our expert staff and faculty are ready to answer your questions and provide information about the following:

  • What sets SAIT apart
  • An introduction to the program and area of study
  • Admission requirements
  • Future career paths
  • Information on the earning potential and graduate employment rates.

Contact us

School of Hospitality and Tourism Advising

403.284.8612
hospitality.info@sait.ca

International Student Advising

403.284.8852
international@sait.ca
a view of the moutains and stream in between

Oki, Âba wathtech, Danit'ada, Tawnshi, Hello.

SAIT is located on the traditional territories of the Niitsitapi (Blackfoot) and the people of Treaty 7 which includes the Siksika, the Piikani, the Kainai, the Tsuut’ina and the Îyârhe Nakoda of Bearspaw, Chiniki and Goodstoney.

We are situated in an area the Blackfoot tribes traditionally called Moh’kinsstis, where the Bow River meets the Elbow River. We now call it the city of Calgary, which is also home to the Métis Nation of Alberta.

Visit Natoysopoyiis Resource Centre