Baking and Pastry Arts

Traits, skills and aptitudes

Baking and pastry professionals are known for their creativity, methodical approach, and innovation.

To thrive in this field, you’ll need:  

• a passion for baking and pastry on a global scale
• artistic flair and a creative mindset
• stamina and good health for a fast-paced environment
• a keen sense of taste and smell
• precision and coordination for detailed work
• strong math and organizational skills
• a sharp memory for details
• excellent communication and teamwork abilities
• the ability to stay calm under pressure
• comfort with standing for long periods
• flexibility to work evenings, weekends, and irregular hours
• respect for food safety standards.

You should enjoy being creative, working with your hands, and mastering baking and patisserie techniques - because in this career, every detail matters.

If this sounds like you, this could be your perfect fit.

Practicum, co-op and work integrated learning opportunities

Between your first and second year, you’ll apply your skills in a professional paid internship.  

You can also take advantage of exciting international study tours. Study tours are optional and include additional costs. 

Accreditations, designations or certifications

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

Here’s how it works:

• After year one: Challenge the first-year provincial exam.
• After year two: Challenge the second-year exam (once you’ve passed the first-year exam).
• After passing both the first-and second-year exams, you can challenge the third-year exam at any point during your program.

For more information about the Baker apprenticeship, including registration details and required on-the-job training hours, visit tradesecrets.alberta.ca.

Credential

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

Program length

2 years

Accepts international applicants - not-PGWP eligible

This program is open to international applicants; however, program availability may be limited. This program does not meet the eligibility criteria for the Post-Graduation Work Permit program. 

Related careers

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

Potential careers (NOC):

• Restaurant and food service managers (60030)
• Food service supervisors (62020)
• Chefs (62200)
• Bakers (63202)
• Food counter attendants, kitchen helpers and related support occupations (65201)

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.

Admission requirements - Applicants educated outside of Canada

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.

Program outline

The Baking and Pastry arts program requires 73.5 credits (25 courses) to complete.

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

Required courses

• BAKE 219 - Introduction to Basic Bread Making 3 Credits
• BAKE 221 - Artisan Bread Making 3 Credits
• BAKE 227 - Introduction to Cooking 3 Credits
• BAKE 228 - Bakery Fundamentals 3 Credits
• BAKE 251 - Laminated Dough and Viennoiseries 3 Credits
• BAKE 252 - Introduction to Cakes and Decorating Techniques 3 Credits
• BAKE 253 - Capstone Year 1 3 Credits
• BAKE 256 - Introduction to Pastry Making 3 Credits
• BAKE 266 - Contemporary Pastries, Tarts and Pies 3 Credits
• BAKE 300 - Art of Chocolate 3 Credits
• BAKE 301 - Capstone Year 2 3 Credits
• BAKE 310 - Modernized Classic Desserts 3 Credits
• BAKE 320 - Fine Pastries 3 Credits
• BAKE 360 - Restaurant Plating 3 Credits
• BAKE 365 - Advanced Yeast Products 3 Credits
• BAKE 380 - Sugar Art and Design 3 Credits
• BAKE 450 - Wedding Cakes 3 Credits
• KMGT 203 - Culinary Management 1 3 Credits
• KMGT 251 - Culinary Management 2 3 Credits
• KMGT 302 - Culinary Management 3 3 Credits
• KMGT 303 - Culinary Management 4 3 Credits
• KMGT 351 - Culinary Management 5 3 Credits
• NUTR 256 - Nutrition and Special Dietary Needs 3 Credits
• PINT 201 - Professional Internship 1.5 Credits
• PROJ 323 - Special Projects 3 Credits

Suggested schedule of study

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 > 

Books and supplies

Books and supplies range from $1,200 - $1,500. You will need to purchase these in your first week.

This is a bring-your-own-device program with standard computer hardware and software requirements. The cost of your device is in addition to the books and supplies mentioned above. 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 equipment/tools

You must purchase a professional baking kit, which is approximately $750. You will receive an email one month before your start date with the option to purchase the kit by credit card from a dedicated website.

You’re also required to purchase the following:

• A calculator
• 16-inch ruler
• Memory stick
• Digital scale - 5 kg capacity, 1 g increments
• Knife bag or toolbox

Required uniform

One of your first steps to becoming a Culinary Arts student is to make sure you have the required attire on your first day of class and dress appropriately throughout the program.

Your uniform includes:

• Hairnet (all hair must be tucked into your hairnet)
• Chef’s hat
• Chef’s whites
• Name tag
• Waist apron
• Chef’s pants
• Professional non-slip chef shoes or clogs

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

Your Chef’s jacket, waist apron and pants are required with an annual laundry fee of $250 (included in your tuition).

Your chef’s hat and hairnets (included in the tool kit) are available from the Culinary Campus International Market.

Wearing your uniform to class is mandatory.

Internship fees

You can begin your internship in the second semester of the program. The internship fee is already included in your tuition and is required for all students at this stage.

Optional study tour

There is an optional international study tour between the first and second years. If you are interested, please budget approximately $3,500.

Hospitality and Tourism program advising

For any questions or to set up an advising appointment, please contact our School of Hospitality and Tourism.

Phone: 403.210.4343
Email: hospitality.info@sait.ca

Program outcomes

1. Technical skills: Demonstrate technical competency in various 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 regulations: 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 brands. 
10. Culinary operation foundation: Apply foundational knowledge in sustainability related 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 focusing on guest experience and problem-solving with the guest’s needs in mind.
13. Client experience: Support a healthy lifestyle by adopting effective strategies to balance demanding industry needs with personal values and priorities. 

Graduate outcomes

1. Safety - Awareness of safety standards relevant to the workplace
   • Safety awareness
2. Responsible Leadership - Personal, ethical and respectful behaviour within the workplace and global community
   • Teamwork and multi-disciplinary collaboration
   • Self-Initiative
   • Ethical reasoning and action
   • Global awareness
   • Sustainability
3. Communication - The exchange of information in a professional and effective manner
   • Language skills
   • Interpersonal skills
4. Information Literacy - The strategies used to become informed, from recognizing an information need to accessing and evaluating information and using it effectively and ethically
   • Problem-solving and/or Critical thinking
   • Quantitative literacy
   • Technological literacy
5. Technical Knowledge, Skills and Abilities - Technical competence specific to the discipline or industry
   • Specialized, technical skill set