Fanshawe College

Baking and Pastry Arts Management - BPM2


Learn from internationally-trained and award-winning faculty with extensive experience in the industry. At the heart of this program is extensive training in baking breads, cakes and pastries, while also learning all aspects of the culinary baking experience. Students explore and create modern-style desserts, chocolates, bonbons, petit fours and marzipan. Upper level students work on intricate, high-skilled patisserie products including tiered wedding cakes and artistic showpieces. Hone your business management skills in courses such as small business planning, kitchen management, purchasing, sales and marketing, menu planning and bake and cafe shop design. Expand your work experience and network with potential employers during a semester-long internship, and apply your knowledge in The Chef’s Table Restaurant and Cafe, on campus next to our learning labs in Fanshawe’s London Downtown Campus. You may also choose to gain a global perspective during optional field trips to our European partner schools.


The program is a member of the Baking Association of Canada.Baking and Pastry Arts Management is a one-of-a-kind program that will prepare students for a career in baking and pastry arts by combining baking with the fundamentals of cooking skills in order to meet the needs of today’s employers and customers.This two-year diploma program also assists students in developing skills to operate a successful business through the study of key theories in small business planning, management, marketing and sales. Graduates from this program will be able to seek a variety of different employment opportunities as a member of a culinary team in: restaurants, hotels, cruise lines, catering companies, bakeries and pastry shops. The hospitality industry is experiencing rapid growth and employers will benefit from qualified workers who exhibit characteristics learned in our Baking and Pastry Arts Management program.

London - Downtown
PGWP Eligibility:
English Requirement:
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