The Baking and Pastry Arts diploma program focuses on the art and science of bread, cake and pastry making, including cake design and decorating, confectionery training (chocolate and sugar), artisan-style baking, and frozen desserts. There is also a focus on culinary fundamentals, international and specialty baking, baking for alternative diets, business, customer service and showpiece making.
Using NAIT’s fully equipped bakery and pastry arts training lab, you will learn to safely operate and maintain the kinds of equipment used in a variety of bakery, pastry arts and confectionery operations. |
| Grade for Entrance Previous Year (%)* | 60 |
These courses are intended as guidelines. Speak to your guidance counsellor to see what courses are offered at your school.
- Grade11 English
- Grade11 Mathematics
Competitive Entrance - 60% overall average in Grade 12 English and Math 30-1 or 30-2 or Pure Math 30 or Applied Math 30.
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* The entrance grade may change from year to year. Please contact the school for further information.
* We make every attempt to provide accurate information on prerequisites, programs, and tuition. However, this information is subject to change without notice and we highly recommend that you contact the school to confirm important information before applying.
