Baking and Pastry Arts

Overview

This program gives you great skills in both baking and pastry (including cakes, tortes, cookies, frozen and cream-based desserts) and provides the basis for a career as a professional baker or pastry chef.

Challenging your inner artist, you learn how to create classic European pastries, design chocolate and sugar showpieces and plate desserts for all types of dining. You also:

• Study in a real bakery environment, where the production and speed levels are consistent with industry standards. 
• Gain job-ready skills in a hands-on environment that is connected to industry.
• Experience hands-on learning and real-world business environments through our on-campus baking and pastry labs, simulations, project-based learning, applied learning, service learning, collaborative learning and mentorship activities.
• Learn the latest practices and technologies that employers and business owners in Nova Scotia, across Canada and around the world are looking for in their future employees and partners.

When you graduate from this program, you’re well-prepared with workplace-ready skills to provide a broad range of services to businesses of many sizes.

Work experience

• Field experience is a mandatory credit course, providing the opportunity to apply your knowledge and skills outside the classroom.
  • Opportunities are typically unpaid and last approximately 5 weeks.
• Transportation, accommodations and other costs related to work experience courses are your responsibility.
• For more information, visit work experience opportunities.

Choose NSCC

• NSCC is the only school in Nova Scotia offering this program.
• The work is hands-on, with the majority of time spent creating and baking. Your baked goods are sold in the cafeteria or presented as plated desserts in our restaurants.
• You learn from experienced instructors. Our chefs bring an international touch to the program, having worked in bakeries, hotels and resorts, and restaurants across Canada and around the world.
• You learn in small classes, from experienced instructors.
• Our programs and faculty maintain strong community and industry connections and use a proactive approach to prepare students for industry trends and demands.
• You get access to other exciting learning opportunities beyond your program such as international learning programs and entrepreneurship workshops.
• You have the chance to win awards; several NSCC students have won medals at national skills competitions – a testament to their training.

Other info

• A strong work ethic and a professional approach are key elements to your success in this program and career.
• Punctuality and attention to cleanliness are absolute necessities.
• As this program mirrors working in industry, you should be prepared to work industry-type hours, including early mornings, late nights and some weekends.
• If you have food allergies, dietary requirements or sensitivities to environmental conditions, be aware that you'll frequently be exposed to substances that may affect these sensitivities.

September 2025

Campus	Full time/part time	Delivery	Availability
Akerley Campus Dartmouth	Full time	In person Delivered in-person. Some courses may have online elements.	Seats available
Kingstec Campus Kentville	Full time	In person Delivered in-person. Some courses may have online elements.	Seats available

Admission requirements

• High School Graduation Diploma or equivalent.
  • International students – High School Diploma equivalency and English language requirements vary by country. View document and language requirements by country

Program requirements

• This program requires you to obtain Basic Food Safety Certification and Emergency First Aid/CPR Level C.
• Portfolio development – As part of your studies at NSCC, you develop a portfolio of your work; the portfolio captures your achievements and profiles your skills to employers.

Tuition

Tuition amounts are for the 2024-25 academic year. Program costs and fees (textbooks, supplies, etc.) are additional.

Tuition, fees and program costs

In addition to annual tuition, there are program costs (books, tools, etc.) and student fees for College services, health and dental plans, your student association and parking.

View detailed program fees page(s). Please note that amounts on these pages are meant for planning purposes only. They don't represent final amounts owing.

• Baking and Pastry Arts

Career options

• Graduates are ready to accept entry-level positions in restaurants, hotels and resorts, catering companies or bakeries, as well as in public or private food service operations.

Future study options

• Red Seal – Baker is a designated trade that qualifies for the Interprovincial Standards Red Seal Program. The Red Seal allows qualified tradespersons to practise the trade in any province or territory in Canada – where the trade is designated – without having to write further examinations.
• Continue your studies at university – This program includes courses that count towards a university degree. Learn more about having your diploma count towards a university degree

Courses may include

These are some of the courses offered in this program. It is not a complete list and courses are subject to change in advance of the academic year.

Recognizing prior learning / transfer credits
If you have previous learning (course, employment, etc...) that's relevant to your program, you may be able to apply to earn credit. Not all programs are eligible. Learn about our recognizing prior learning (RPL) process.

COMM 1227 - Communications I
This course provides the student with an overview of the communication skills required by business and industry. Students will learn to apply these communication skills to be successful in their selected workplace setting.

COMP 1230 - Computer Essentials
This course is intended to provide students with recipe management and computer skills, including basic electronic spreadsheets, required to communicate and operate within a professional kitchen environment.

COOK 1085 - Baking and Pastry Arts Theory
This course will cover the science of baking. The learner will be introduced to the basic principles of baking and pastry theory. The knowledge from this course will be applied in all baking related courses in the program.

COOK 1101 - Yeast Dough Products I
This course introduces learners into the making of a yeast dough product. The learner will gain an understanding of the practical and theoretical procedures involved in the production of a yeast dough. The learner will be able to apply that knowledge in the making of a variety of yeast products such as rolls, loafs and rich dough.

COOK 1108 - Decoration Work I
This course introduces the learner to different decoration techniques and skills such as piping, modelling, and tempering chocolate. The learner will demonstrate these techniques during projects such as decorating a theme cake or creating a small centrepiece.

COOK 1114 - Quick Breads and Cookies
This course introduces learners into the making of cookies and quick bread products. The learner will gain an understanding of the practical and theoretical procedures involved in production. The learner will be able to apply that knowledge in the making of a variety of quick bread products such as biscuits, muffins and coffee cakes, and a selection of cookies.

COOK 1118 - Plated Dessert I
This course introduces the learner to the different aspects of traditional plated dessert. The learner will learn how to use different elements such as sauce and fruit and use them in presentations of plated desserts.

COOK 1120 - Patisserie I
In this course the students will learn to create a variety of pies and cakes using different techniques with dough, creams and batter production. By the end of this course, the learner will be able to produce a variety of pies, tarts and specialty cakes.

COOK 1328 - Introduction to Human Relations
The study of human relations is beneficial to employees in all types of organizations. Students will cover essentials of interacting with individuals and groups from the standpoint of an employee.

COOK 2080 - Baking Theory II
This course will focus on advanced theories behind the production of baked goods. Learners will focus on mixing methods, assembling methods and product terminology. The learner will be able to apply that knowledge in all the aspects of baking production.

COOK 2102 - Yeast Dough Products II
In this course, learners will develop bread shaping and production skills. Learners will produce a variety of specialty breads such as sour dough, bagels, hard-crusted breads, and a variety of ethnic breads.

COOK 2107 - Plated Dessert II
This course introduces the learner to a modern approach of plated dessert by combining different elements such as flavour, texture, colour and height. The learner will use is creativity and skills learned in order to create a variety of plated dessert.

COOK 2108 - Decoration Work II
In this course, learners are introduced to more advanced decoration techniques and skills. Learners will learn different aspects of decoration such as chocolate work, pastillage, gum paste, and sugar work.

COOK 2120 - Patisserie II
In this course, students will learn to prepare pies and cakes using a variety of advanced techniques with dough, creams and batter production.

COOK 2123 - Viennoiserie and Petit Fours Sec
The learner will gain an understanding of the practical and theoretical procedures involved in the production of Viennoiserie and petits fours. The learner will be able to apply that knowledge in the making of a variety of pastries such as croissant, Danish, brioche and puff pastry, and a variety of petit fours.

COOK 2993 - Work Experience
The work experience component provides the student with an opportunity to apply new skills and concepts appropriate for entry-level positions within the occupation. Students will assess their own performance and be evaluated by an industry partner. Students will identify personal outcomes they wish to attain during the work experience and will keep a journal.

FANM 9000 - Food Safety Training
Working with food requires knowledge of relevant legislation, codes, and safe food practices to keep staff and customers safe. This course provides information on cleaning and sanitation, food storage and receiving and food borne illnesses.

MATH 1020 - Applied Math for Food Service
In Applied Math for Food Service Professionals students will learn how to perform calculations related to recipe conversions, and the daily cooking tasks that deal with the measurement of distance, weight, volume and temperature.

SAFE 1000 - Introduction to WHMIS (Workplace Hazardous Materials Information Systems)
This course offers learners basic overview of WHMIS principles and establishes a solid foundation to support workplace-specific training on the safe storage and handling of controlled/hazardous products. Upon successful completion of the course, students receive basic WHMIS certification.

SAFE 1001 - Introduction to NS OH&S Act
This course offers students an introduction to the Occupational Health & Safety (OH&S) Act of Nova Scotia, which is required by any person employed in a Nova Scotia workplace. This is a generic, introductory course that provides basic knowledge of the Act for students and is considered to be the basis from which more specific training can be given.