Baking Certificate

Turn up the heat on a great career.

In this one-year program, you'll learn how to use the latest technology and techniques in a state-of-the-art Portage College Food Services Centre in St. Paul, Alberta. You'll have plenty of opportunity to roll up your sleeves as you learn how to prepare bread, cakes and pastries. At the end of your journey, you'll step into a two-week work placement where you can put your new skills to the test and start making some real dough.

Career Potential

Students who successfully complete the Baking Certificate can choose to write the journeyman baker exam. To become a certified journeyman baker, students must complete additional required employment hours.

You may find jobs in a variety of areas such as:

  • in-store and industrial bakeries
  • hotel pastry shops
  • camp catering firms
  • research and development
  • bakery-related sales

Admission Requirements

  • Grade 10 English: 10-1 or 10-2
  • Grade 10 Math: 10, 13, Applied, Pure, 10C, 10-3
  • Recommend that students register as apprentices

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Baking Certificate

  • BAKERY FUNDAMENTALS

    Course ID: BAKE005

    Name: BAKERY FUNDAMENTALS

    Hours: 84

    Credits: 4.5

    This course covers diverse topics necessary to work in a professional bakery such as: business mathematics, costing of formulas, profit and loss calculation; safe operation and general maintenance of bakery equipment, WHMIS, fire safety, food safety, HACCP and preventative maintenance; current nutrition guidelines and interpretation of food labels; standards and procedures for the maintenance of clean and sanitary conditions.

  • PRODUCT MAKING 1A

    Course ID: BAKE010

    Name: PRODUCT MAKING 1A

    Hours: 100

    Credits: 3.0

    This course is designed to allow students hands-on experience to develop the knowledge, techniques and skills necessary to produce a wide variety of baked goods. Working from basics to advanced techniques, students will develop baking skills as they proceed through Product Making 1B and 1C.

  • BAKING THEORY 1

    Course ID: BAKE015

    Name: BAKING THEORY 1

    Hours: 130

    Credits: 4.5

    This course involves the study of ingredients and methods used in the production of a wide variety of baked goods. Many subject areas are introduced to enhance the understanding of baking procedures and products.

  • PRODUCT MAKING 1B

    Course ID: BAKE020

    Name: PRODUCT MAKING 1B

    Hours: 100

    Credits: 3.0

    This course is designed to provide students hands-on experience to develop the knowledge, techniques and skills necessary to produce a wide variety of baked goods. Working from basics to advanced techniques, students will develop baking skills as they proceed to Product Making 1C.

  • PRODUCT MAKING 1C

    Course ID: BAKE025

    Name: PRODUCT MAKING 1C

    Hours: 100

    Credits: 3.0

    This course is designed to provide students hands-on experience to develop the knowledge, techniques and skills necessary to produce a wide variety of baked goods. Working from basics to advanced techniques, students will develop baking skills as they complete this outcome.

  • BAKING THEORY 2

    Course ID: BAKE030

    Name: BAKING THEORY 2

    Hours: 95

    Credits: 3.0

    This course involves the study of ingredients and methods used in the production of a wide variety of baked goods. This course relates to the practical lab to enhance the understanding of baking procedures and products.

  • PRODUCT MAKING 2A

    Course ID: BAKE035

    Name: PRODUCT MAKING 2A

    Hours: 120

    Credits: 4.5

    This course is designed to provide students practical hands-on experience in order to develop the knowledge, techniques and skills necessary to produce a wide variety of baked goods. Working from basics to more advanced techniques, students will develop the necessary skills to work in a professional bakery. Products such as buttercream cakes, Artisan breads, cinnamon buns, fruit pies and pastries are practiced in the baking lab.

  • THE BAKING PROFESSIONAL

    Course ID: BAKE040

    Name: THE BAKING PROFESSIONAL

    Hours: 90

    Credits: 3.0

    This course provides the elements of effective interpersonal communications, customer service skills, entrepreneurship, financing, management skills, communication skills and goal setting. Students will also receive certification in emergency first aid with Level A Adult CPR.

  • PRODUCT MAKING 2B

    Course ID: BAKE045

    Name: PRODUCT MAKING 2B

    Hours: 120

    Credits: 4.5

    Product Making 2B is designed to provide students practical hands-on experience in order to develop the knowledge, techniques and skills necessary to produce a wide variety of baked goods. Building from skills learned in Product Making 2A to more advanced techniques, students will develop necessary skills to work in a professional bakery.

  • PROFESSIONAL EXPERIENCE

    Course ID: BAKE050

    Name: PROFESSIONAL EXPERIENCE

    Hours: 90

    Credits: 3.0

    Three weeks of the Baking program is devoted to work experience. The student must complete a Work Integrated Learning (WIL) Program with required documentation (Site Evaluation, Student Evaluation and Student Journal - Pass/Fail), under supervision, duties normally assigned to employed workers of a bakery outlet. Individual bakeries are selected by the students in order that they may gain valuable experience outside of Portage College. This real-world experience helps students to decide upon the type of operation they would be best suited for in the future.

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