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
Ontario College Diploma
CIP Code
12.0503
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.
Min. Grade
65%
Language
IELTS 6.0+ / TOEFL 80
See International Requirements for country equivalencies.
Estimated Tuition (2026–2027)
Department Faculty
Chef Antonio Rossi
Dean
Nina Patel
Program Coordinator
Chris Osei
Faculty
Related Academic Programs
Explore other accredited credentials, degrees, and specializations across Cannoga College.
