The job of pastry bakers is no longer limited to turning raw ingredients into baked treats. Instead it extends to quantity bakery production, labour cost controls, purchasing for commercial kitchen, menu planning, practices of nutrition, and human resource planning.
Traditionally, pastry bakers were expected to just bake pastries, cookies, breads, cakes and chocolates. However, times have changed. Now, the industry offers them more legitimate career options in the areas of supply management, hospitality management, human resource planning, and sanitation, hygiene and safety, marketing of baked goods, and kitchen management.
The professionals are now required to have excellent baking skills combined with strong business acumen. They should be able to work in state-of-the-art kitchens, while using the latest equipments and ensuring their smooth transition into the workforce. They are not only required to bake cakes and pastries, but are also expected to innovate and bring a new product or concept to the market.
Baking Arts Management Programs
Prospective pastry bakers in Canada are required to go through a formal and intensive training in baking arts management before entering the world of work. In fact, this is considered as the basic requirement to pursue an entry level job in the industry.
Previously pastry bakers were trained on-the-job and paid decently after several years of hard work. However, nowadays, structured post-secondary educational programs are available in Canada with the colleges of repute.
Bakery arts management programs are designed to provide students with the skills to effectively manage commercial bakery outlets. They learn to expand their knowledge of baking and produce commercial quantities of breads, muffins, cakes, pastries, pies, rolls, sweet dough and savoury. They also learn to mange product costs, labour costs, purchase and storage of materials, product marketing, hiring and managing personnel.
Centennial College’s baking program runs for two years and offers a unique blend of classroom learning, hands-on baking lab and an individualized internship with industry partners. The program focuses on helping students develop pastry baking arts and business management skills.
The post-secondary program in baking arts covers a wide range of subjects including
– Baking and pastry arts theory and practical
– Hospitality accounting
– Sanitation, safety and hygiene
– Quantity bakery production
– Principles of food, beverage and labour cost controls
– Principles of hospitality management
– Purchasing for commercial kitchen
– Human resources management
– Marketing strategies
– Principles and practices of nutrition for culinarians
– Supervisory practices for Kitchen Manager
In addition, the program lays a strong emphasis on professional communication, report writing, mathematics for bakers, and knowledge in computers.
Benefits of Baking Programs
The graduates of baking arts programs are capable of
– Working on the latest baking equipments
– Producing baking goods in large quantities
– Managing commercial bakery outlets
– Managing materials purchase and storage
– Marketing baked products effectively
– Hiring and managing personnel at a commercial bakery
– Ensuring sanitation, safety and hygiene
They can find employment with hotels, restaurants, retail pastry outlets, bistros, resorts, camps, department stores, supermarkets, and other related businesses. The graduates can also start their own pastry establishment.
Students looking for better job prospects can also consider studying further by enrolling into advanced bakery arts program with associated universities.