Baking and Pastry Arts
Develop professional expertise in Baking and Pastry Arts with our state-of-the-art curriculum, industry-led instruction, and hands-on training.
Credential
DIPLOMA
Duration
2 Years
Credits
60 Canadian CR
Campus Location
Ottawa, ON (Main)
Study Format
Full-Time & Co-op
Program Overview & Objectives
Develop professional expertise in Baking and Pastry Arts with our state-of-the-art curriculum, industry-led instruction, and hands-on training.
Offered through the Department of Hospitality and Tourism within the School of Hospitality and Tourism, this program provides students with direct access to Cannoga’s state-of-the-art academic resources, experiential learning laboratories, and comprehensive Admissions Services.
Industry-Aligned Curriculum
Designed in collaboration with Canadian industry partners. View all Degree Programmes.
Hands-On Practicum & Co-op
Embedded terms providing direct workplace experience in Ottawa. See International Student Support.
Curriculum & Course Structure
Required core subjects, specialized courses, and capstone modules:
| Code | Area | Course Title | Credits | Prerequisite / Eligibility |
|---|---|---|---|---|
| HOSP 1001 | Core | Foundations of Hospitality and Tourism Semester 1 | 3 CR | Open Enrollment |
| HOSP 1002 | Core | Food Safety and Sanitation Semester 1 | 3 CR | Open Enrollment |
| HOSP 1003 | Core | Hospitality Communications Semester 1 | 3 CR | Open Enrollment |
| HOSP 1004 | Core | Front Office Operations Semester 1 | 3 CR | Open Enrollment |
| HOSP 1005 | Core | Food and Beverage Operations Semester 1 | 3 CR | Open Enrollment |
| HOSP 1006 | Core | Housekeeping Operations Semester 2 | 3 CR | Open Enrollment |
| HOSP 1007 | Core | Culinary Fundamentals Semester 2 | 3 CR | Open Enrollment |
| HOSP 1008 | Core | Hospitality Accounting Semester 2 | 3 CR | Open Enrollment |
| HOSP 1009 | Core | Event Planning Semester 2 | 3 CR | Open Enrollment |
| HOSP 1010 | Core | Hospitality Marketing Semester 2 | 3 CR | Open Enrollment |
| HOSP 2011 | Core | Revenue Management Semester 1 | 3 CR | Open Enrollment |
| HOSP 2012 | Core | Human Resources in Hospitality Semester 1 | 3 CR | Open Enrollment |
| HOSP 2013 | Core | Hotel Information Systems Semester 1 | 3 CR | Open Enrollment |
| HOSP 2014 | Core | Aviation and Travel Operations Semester 1 | 3 CR | Open Enrollment |
| HOSP 2015 | Core | Sustainable Tourism Semester 1 | 3 CR | Open Enrollment |
| HOSP 2016 | Core | Hospitality Leadership Semester 2 | 3 CR | Open Enrollment |
| HOSP 2017 | Core | Service Quality Management Semester 2 | 3 CR | Open Enrollment |
| HOSP 2018 | Core | Industry Placement Semester 2 | 3 CR | Open Enrollment |
| HOSP 2019 | Core | Hospitality Operations Project Semester 2 | 3 CR | Open Enrollment |
| HOSP 2020 | Core | Hospitality Management Capstone Semester 2 | 3 CR | Open Enrollment |
Career Prospects & Industry Pathways
Graduates of the Baking and Pastry Arts are equipped for high-demand roles across public and private sector organizations in Ontario and Canada. Learn more about Tuition & Financial Aid Options or connect with our Career Advisory Team.
Target Roles & Career Positions
Baking and Pastry Arts Practitioner, Industry Specialist, Professional Assistant.
Average Starting Salary
$58,000 – $74,000 CAD
Graduate Employment Rate
94.2% within 6 Months
Work Permit Eligibility
Eligible (PGWP Pathway)
Admission Requirements
Academic Requirement:
Secondary school diploma or equivalent. English proficiency test results (IELTS 6.0+ or equivalent). Minimum average of 65% in required courses required.
Minimum Admission Grade:
65%
Language Proficiency:
IELTS 6.0 overall (no band under 5.5) or TOEFL iBT 80. See International Requirements.
Estimated Tuition (2026–2027)
Department Faculty
Chef Antonio Rossi
Dean
Nina Patel
Program Coordinator
Chris Osei
Faculty