Baking and Pastry Arts Management BPM2

Holland Code: E (Enterprising)

What academic skills do I need to be successful in the program?

This list does not replace the admission requirements you must have for admission to the program. Please see the website for details.

Arts & Literacy Speaking an additional language (preferably French) would be useful.

Math and Science  Good math skills are needed.

Technology Basic computer skills recommended (Microsoft Office suite, Internet, checking student portal daily).

What personal qualities should someone interested in this career have?

• Open to new ideas and approaches
• Creative mindset with an eye for detail
• Excellent communication skills
• Must work well in a team (both as a leader and a member)
• Keen sense of smell and taste (for both food and drink)
• Excellent time management skills
• Stamina and self-discipline (required to work long hours when necessary)
• Ability to remain calm in hectic circumstances
• The kind of person who enters the field of hospitality should be responsible, and personable and should enjoy working with people in a challenging industry.

What kind of work could I do when I graduate?

Graduates of this program may go on to become a

• Pastry cook, Baker, Cake decorator, Assistant chocolatier, or Assistant pâtissier.

Places you may find yourself employed include

• Various types of restaurants; hotels and resorts; catering companies; golf courses; hospitals; daycares; nursing and personal care facilities; civic and social organizations; educational institutions; railways or cruise lines

Typical working conditions for this kind of work:

• Work under pressure  in close quarters that can be very noisy, especially during busy periods
• Must stand for hours at a time and work near hot ovens and grills, burns and cuts are common occupational hazards
• Breaks can be infrequent or inconsistent
• Lifting up to 25 kilograms routinely is required
• Hours vary – shift work, holiday, weekend work and overtime is common
• Must taste all food that is being served  - need a keen sense of taste and smell

Tasks a graduate may do in the workplace

• Study menus to estimate food requirements and obtain the necessary food from storage or suppliers
• Observe the colour of products being baked and adjust oven temperatures, humidity, or conveyor speeds accordingly
• Combine measured ingredients in bowls of mixing, blending, or cooking machinery
• Measure or weigh flour or other ingredients to prepare batters, dough, fillings, or icings, using scales or graduated containers
• Roll, knead, cut, or shape dough to form sweet rolls, pie crusts, tarts, cookies, or other products
• Check the quality of raw materials to ensure that standards and specifications are met
• Adapt the number of ingredients to match the number of items to be baked
• Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes
• Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary
• Prepare items for buffets and special dietary products and pastries

Helpful links for further research into this Fanshawe College program and career opportunity

• Canadian Culinary Federation (CCFCC)
• Canadian Association of Foodservice Professionals
• Canadian Restaurant and Foodservices Association (CRFA)
• Tourism HR Canada
• emerit (A government website listing national occupational standards for the tourism industry)
• Fanshawe’s library has prepared a subject guide for current students in this program. You may find the links and information provided very useful in learning more about this career.

Last Modified: January 11, 2024