Hands-on learning in the state-of-the-art culinary labs at Conestoga’s Waterloo campus gives students the practice needed for successful careers as bakers and pastry artists.
The one-year Baking and Pastry Arts certificate program combines hands-on-training as well as practical and theoretical knowledge for students to learn the fundamentals of traditional and contemporary baking.
The top-notch facilities and extensive practical hours - at least 10 hours a week up to 20 - set the college’s Baking and Pastry Arts program apart.
“We have a great space. Our program design has a lot of hands-on hours,” said program co-ordinator Sabine Heinrich-Kumar.
The one-year Baking and Pastry Arts certificate program combines hands-on-training as well as practical and theoretical knowledge for students to learn the fundamentals of traditional and contemporary baking.
Instructors focus on topics that include baking and pastry fundamentals, food costing, traditional cakes, sanitation and safety, and bakery operations. Students work both individually and as a team to gain the skills necessary for a lifelong career as a baking professional.
After successful completion of the first two semesters, students can apply to the Baking and Pastry Arts Management program Level 3 if they want to enhance their skills and learn the essential for managing a shop and earn a two-year diploma with an optional co-op placement.
Graduates can begin rewarding careers in a host of settings: restaurants, commercial bakeries, hotels, catering companies, grocery stores with in-store bakeries or small bakeries and pastry shops. An average of three out of four students from 2019 to 2021 found employment within six months of graduation.
Students start with the basics including proper attire and progress to the finest details of decoration as they learn to craft chocolates and confections to exquisite desserts.
“People really love baking. I believe everybody does, but to take it on as a professional chef is still something different,” said Heinrich-Kumar, who is originally from Germany but has worked in destination cities including Vienna, Zurich, London, and Abu Dhabi in small shops to five-star hotels. All the instructors are very knowledgeable and experienced the profession.
Conestoga’s Baking and Pastry Arts program is in high demand, with the fall intake usually full by February. Upwards of 180 students are enrolled.
The program attracts a great mix of students, including all ages and backgrounds. Heinrich-Kumar believes the interest is partially due to the skilled trades making a comeback as a good career option. The pandemic also increased awareness about food and how people look after themselves. Breadmaking was a popular hobby adopted during the pandemic, sparking a renewed focus on baking.
“Skill and the trades are coming back more in people’s mind and people want to get a good foundation when they start their professional career,” Heinrich-Kumar said.
Being a baker is a demanding job requiring precision and technical skill, but there’s also lots of opportunity to be creative. “Somebody should not be shy of hard work but interested in creative production where math and science is a key portion to the success,” Heinrich-Kumar said.
Conestoga’s School of Hospitality & Culinary Arts is a leader in culinary and hospitality programming that prepares students for successful careers in Canada’s tourism industry. The Waterloo campus is home to its state-of-the-art culinary skills labs and student-run Bloom restaurant.