College Diploma - Baking and Pastry Arts Management

The Baking and Pastry Arts Management diploma is a two-year program in professional baking and patisserie with a business management component.

Students cover bread and artisan baking including fermentation and dough development, laminated doughs and viennoiserie, cakes, tortes and celebration decorating, plated desserts and restaurant pastry, chocolate work and confectionery, sugar work and showpieces, gluten-free and allergen-aware production, and production baking at scale. Management content covers recipe costing and yield, production planning, bakery equipment and layout, food safety, purchasing, and small business operation for bakeries and patisseries.

Baking is more technically unforgiving than cooking — it is applied chemistry with narrow tolerances, and consistency at production scale is a genuine skill. The costing and production planning content is what makes the difference between a talented baker and a viable bakery business.

The work placement is a graded part of the program, so you finish with documented Canadian experience and a referee rather than only a transcript.

Humber Polytechnic — formerly Humber College — is Ontario’s largest public college and a Designated Learning Institution (DLI O19376943122). The North campus in Etobicoke is its main site, running technology, engineering, health science, business and skilled trades programs in purpose-built labs and shops rather than lecture halls, with three intakes a year and the deepest employer network in the Greater Toronto Area.

Its field maps to CIP 12.0501 (Baking and pastry arts). Important: this is a college credential rather than a degree, so it is not exempt from the November 2024 PGWP field-of-study restriction — eligibility depends on this CIP field appearing on IRCC’s eligible list when you apply. Humber publishes a PGWP-eligible program list with CIP codes; check it, and confirm with an Apply Study Visa counsellor before committing. IRCC makes the final decision.