Bakery Essentials Certificate

Overview | Dates | Curriculum | Tuition | Registration

Overview

Full – time / Part – time | Duration: 20 days | Credential: Certificate

The Bakery Essentials Certificate programme has been developed for those who have a passion for the baking arts. This specialized programme prepares students for a career in the baking industry by teaching the science of baking through both theoretical and practical applications. Using only the finest, natural ingredients, students will master the art of cupcakes, cookies, macarons, éclairs, petit fours, chocolates, filled, layered & decoratively piped cakes, mousse cakes, pies, tarts, breads and breakfast pastries, as well as alternative baking. In only twenty days you too could graduate fully trained, ready for a career in the baking arts!

Dates

Full – Time

Feb. 21st 2017 – March 24th 2017
8:00 AM – 3:30 PM

Part – Time

Saturdays, Nov. 5th 2016 – Apr. 29th 2017

9:30 AM – 5:00 PM

 

Curriculum

Cakes

  • One Bowl & Creaming Method Cakes
  • Egg Foam & Mousse Cakes
  • Chocolate Cakes
  • Buttercream Piping Techniques

Cookies

  • Storage and packing
  • Various types of filled and unfilled cookies
  • Preparation and baking of different types of cookie doughs
  • Sugar Cookies
  • Flooding & Decorating with Royal Icing

Cupcakes

  • Baking, filling and storing
  • Frosting and garnishes
  • Piping decorative floral cupcakes

Pies, Tarts & Fillings

  • Preparation of different doughs and tart fillings

Alternative Baking

  • Allergy-friendly cakes, cookies and brownies
  • Substitute and adjust recipes to avoid certain allergens
  • Replace sugar, egg and dairy with substitutes in cakes and fillings
  • Combine flour substitutes based on individual characteristics and properties

Bread & Breakfast Pastries

Prepare a range of breads and pastries:

  • Ciabatta
  • Baguette
  • Whole wheat pita
  • Cinnamon buns
  • Multigrain
  • Brioche
  • Croissant
  • Pain de Campagne

Macarons

  • Bake macarons and rochers
  • Prepare flavourful fillings

Éclairs

  • Choux Paste
  • Flavoured Pastry Cream
  • Decorative Techniques

Petit Fours

  • Petit-Fours glacee
  • Guimauves
  • Pesche

Costing Cakes

  • How to give accurate quotes to clients
  • Complete purchase orders and source quality ingredients
  • Accurately measure time to calculate labour, including preparation of ingredients

Chocolate & Garnishing

  • Pre-crystalizing chocolate
  • Transfer sheet decorations
  • Tuilles

Tuition Fees

(All costs are in Canadian Dollars)

Tuition $ 2,800
Application Processing Fee $ 100
Uniforms & Equipment $ 245
Book Fee $ 75
International Student Fee $ 250
HST (13% Harmonized Sales Tax) * $ 31.85
Total (Canadian Citizens & Permanent Residents) $ 3,251.85
Total (International Students) $ 3,501.85

Request Registration

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