Apr 21, 2024  
PUBLISHED 2022-2023 Credit Catalog 
PUBLISHED 2022-2023 Credit Catalog [ARCHIVED CATALOG]

Baking and Pastry Arts

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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 baked 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 breads, 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 and study tours

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.

Abbreviated Program Description

Take a passion for baking and turn it into an exciting career. The two year Baking and Pastry Arts program is delivered in live labs that simulate those found in the industry. Students will be taught the science of baking while developing the skills and appreciation for the artistic components. The professional internship in conjunction with the hands on learning approach ensures students are industry ready up on graduation.

Program Overview

Fast Facts

  • Two-year diploma
  • Face-to-face delivery
  • Professional internship of 240 industry work 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
  • Did you know 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 (e.g., 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.


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.


The progression requirement for students taking credit courses is a Term GPA and Total Institutional GPA of 2.0, with the exception of English Language Foundations and Academic Upgrading programs.

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.
  • All applicants must demonstrate English Language Proficiency prior to admission, including students educated in Canada.

Program Outline

Total Credits 73.5

Program Outcomes

1. Technical Skills - Demonstrate technical competency in a variety of production-based environments in baking and pastry. 

2. Baking Techniques - Create high-quality yeast goods and pastry products using skills, techniques and artistry. 

3. Recipe Creation - Create recipes to meet client preferences and dietary restrictions. 

4. Food and Beverage Foundation - Apply foundational food and beverage knowledge.  

5. Equipment Safety - Operate and maintain equipment efficiently and safely. 

6. Health and Safety Regulation - Adhere to current health and safety regulations for the baking and pastry industry. 

7. Culinary Management - Demonstrate competency in culinary management. 

8. Financial Foundation - Apply financial tools and principles to product costing and viable day-to-day culinary operations. 

9. Brand Development - Demonstrate social media competency to build personal and professional brand. 

10. Culinary Operation Foundation - Apply foundational knowledge in sustainability as it relates to culinary operations. 

11. Professional Communication - Adapt professional behaviour and respectfully communicate with people of diverse backgrounds and points of view. 

12. Customer Service - Demonstrate a hospitality mindset with a focus on guest experience and problem solving with the guest needs in mind. 

13. Client Experience - Support a healthy lifestyle by adopting effective strategies to balance demanding industry needs with personal values and priorities. 

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