Baking & Pastry Arts
About Baking & Pastry Arts
The Pastry Arts program gives you the opportunity to explore baking as a possible career. Through working in a professional setting, you will become familiar with many of the environments in the hospitality or service industry.
Students in Baking & Pastry Arts will develop the following skills:
– introduced to the methodical and practical use of commercial baking equipment
– gain skills in both commercial baking and small quantity baking
– creation of various products including desserts, breads, cookies, cakes and much more
Who Should Enroll?
Baking & Pastry Arts is looking for students who enjoy learning practical skills and working in a team. Students in this vocation are active participants in their learning, creative, artistic, and detail oriented, and have an inquisitive mind.
Students who successfully complete Baking & Pastry Arts will be qualified to pursue post-secondary training, directly enter the workplace or start their own business. Entrepreneurship is a common beginning for most graduates, as it allows the individual to find their signatures and specialties.
Throughout the school year, students in Baking & Pastry Arts prepare and create a variety of pastries and cakes for events at Tec-Voc and other local schools. Students enrolled in Pastry Arts will acquire the knowledge and ability to create fabulous pastries and cakes for special events throughout their lives.
Grade 9 (.5 Credit) FOHR2S
This course is intended for students wishing to explore the Baking and Pastry Arts. The emphasis is on introductory, hands-on activities.
Grade 10 (1 Credit) PA231V1S
In the first year, students are introduced to the bakery with emphasis on hand tools, stationary equipment, recipe and ingredient knowledge. In addition, special focus is placed on Health and Safety regulations.
Grade 11 (4 Credits) PA000V30
The following topics will be covered: Sanitation and Safety, Baking Ingredients, Quickbreads, Cookies, Douhgnuts, Pastry Basics, Cake Mixing/Baking, Cake Assembly/Decorating, and Fruit Desserts.
Grade 12 (4 Credits) PA000V40
The emphasis of the course is on the preparation of French Desserts and Pastries, Modern and Classic desserts including plating techniques. Also, advanced techniques on Artisan Bread Products, Chocolate and Sugar Decoration, Frozen Desserts and Elegant Cakes are discussed. Teamwork, time management and strong work ethic skills are practiced and evaluated to prepare students to enter the workforce.
J. Castro – email@example.com