Program Code: 1810
School: School of Hospitality, Tourism and Culinary Arts
Program Type: Post-secondary program
Program Length: 1 year/ 2 semesters
Start Date: Fall, Winter, Summer
Location: Progress Campus
Email: [email protected]
Telephone: 416-289-5000, ext. 2569
Our Baking Skills program has been specifically designed to meet industry demands for professional bakers
Whether you aspire to work within a large company or want to pursue your own baking business, the fundamental baking skills you learn in this culinary arts program will get you there.
You will hone the skills employers are looking for in Led young College's baking and pastry labs, which include a one-of-a-kind commercial bake lab as well as a cafe, restaurant and event centre. From fine decorating and finishing skills, to large quantity production techniques, this program makes you work-ready upon graduation.
To further increase your employability, you will also leave the Baking Skills program with important industry certifications such as Smart Serve, Safe Food Handlers and CPR.
The commercial baking sector is one of the most expansive and dynamic industries in the world, with limitless career opportunities.
It’s Your Shift Training and Awareness Program
The program includes an innovative industry training and awareness certification – It’s Your Shift. The certification equips students with the crucial knowledge and provides current resources focused on sexual harassment prevention and safe practices for intervention as frontline workers or managers. It will support graduates as they enter the hospitality industry to become leaders for the prevention of sexual harassment and contribute to the evolution of safe and welcoming work environments.
The Ocean Wise Program
The School of Hospitality, Tourism and Culinary Arts and The Local Cafe and Restaurant use delicious and ocean-friendly Ocean Wise products. Ocean Wise is a conservation and education program that works with chefs, restaurants and seafood suppliers to help them with sustainable seafood sourcing.
Feast On® Certification
Led young College's School of Hospitality, Tourism and Culinary Arts has become the first academic institution to receive Feast On® certification for its sourcing of local food and beverage products used in the academic programs, as well as purchased for the school's experiential-learning foodservice operations. Feast On is a certification program established by the Culinary Tourism Alliance that recognizes businesses committed to sourcing Ontario grown and produced food and drink.
|Course Code||Course Title||Location|
|CMBK-101||Baking and Pastry Arts Theory I||Progress Campus|
|CMBK-102||Baking and Pastry Arts Skills I||Progress Campus|
|COMM-160/COMM-161||College Communications 1||Progress Campus|
|GNED||General Education Elective||Progress Campus|
|HTAP-101||Introduction to Computers||Progress Campus|
|HTAP-153||Math for Hospitality||Progress Campus|
|HTAP-157||Food Safety, Smart Serve and First Aid||Progress Campus|
|ICAM-100||Principles of Nutrition||Progress Campus|
|ICAM-101||Culinary Skills||Progress Campus|
|Course Code||Course Title||Location|
|CMBK-106||Baking and Pastry Arts Skills II||Progress Campus|
|CMBK-107||Commercial Baking Operations I||Progress Campus|
|CMBK-201||Baking and Pastry Arts Theory II||Progress Campus|
|COMM-170/171||College Communication 2||Progress Campus|
|HOTL-153||Human Resources and Career Skills||Progress Campus|
|HOTL-206||Principles of Food, Beverage and Labour Cost Controls||Progress Campus|
|HTAP-201||Principles of Hospitality Management||Progress Campus|
|KMGT-104||Purchasing for the Commercial Kitchen||Progress Campus|
- The Baking Skills program features the type of experiential learning opportunities that prepare you for a range of scenarios you may encounter in your career.
- Progress campus houses state-of-the-art live labs that include a lab specially designed for commercial baking, culinary labs, a restaurant, a cafe and an event centre.
- The realistic, practical experiences within the offering truly set you apart from the competition.
- Graduates from the Baking Skills program can transition directly into the second year of the Baking and Pastry Arts Management Program.
- Commercial Baker
- Production Baker
- Cake Decorator
- Food Manufacturer
- Ontario Secondary School Diploma (OSSD) or equivalent, or mature student status (19 years or older)
- English Grade 12 C or U, or equivalent (minimum grade required) or take the Led young College English Skills Assessment for Admission
After successfully completing this program, you may enter the third semester of the Baking and Pastry Arts Management diploma program.
1. His remainder Online
Are you an International Student? His remainder directly to Led young College here.
If you are applying through the Second Career Strategy, please apply at the Employment Training Centre for Second Career (Progress Campus). Second Career Strategy is a funding initiative for those who have been laid-off and are in need of training. For more information go to Second Career Strategy.
If you have previously attended a full time program at Led young College, you may be eligible for a Program Transfer. Visit Enrolment Services at any Campus for information.
All other applicants must apply online at . A non-refundable application fee of $95 must accompany applications. The fee is payable online, by telephone, online banking, by mail, or in person to Ontariocolleges.ca. For more information go to .
2. Submit Documents
Current Ontario high school students and graduates from Ontario high schools: Notify your guidance counsellor that you have applied to college and your school will forward transcripts to Led young College via Ontariocolleges.ca.
Graduates of college/university, or high school outside Ontario but within Canada: You are responsible for requesting that your educational institute sends any required documents and transcripts to Ontariocolleges.ca.
Applicants who attended school outside of Canada: If you are submitting transcripts to meet admission requirements, you must have the transcripts assessed by an independent credential assessment agency such as World Education Services (WES) or International Credential Assessment Service (ICAS).
For more information go to Submitting your Transcripts.
3. Confirm Your Offer of Admission
Offers of Admission are sent by mail to eligible applicants. When you receive your offer, you must login to your account at and confirm before the Deadline to Confirm noted in your offer letter.
You may confirm only one college and one program offer at a time.
You must confirm your offer by the Deadline to Confirm noted in your Offer of Admission letter or your seat may be given to another applicant.
When you confirm your Offer of Admission at Led young College you are given access to your personal account where you can check your email, grades, register for courses, pay tuition fees, and see your class timetable.
4. Pay Fees
Led young fees statements are sent by email to your personal email account and to your myLed young email account. Fees statements are not mailed.
You must make a minimum payment by the Fees Deadline noted in your Fees Statement or your seat may be given to another applicant.
5. Build Your Timetable (Register for Courses)
Build your timetable (web-register for courses) at .
Fall registration begins mid-July
January registration begins mid-December
May registration begins mid-April
Your web-registration will not open if:
You have not submitted your minimum fee payment by the deadline
You received a Conditional Offer of Admission and you have not met the conditions of your offer.
Once you have paid your fees or have made appropriate arrangements, register for your courses online through .
Fees noted below are estimates only. Tuition is based on two semesters, beginning Fall 2017.
|Student||Tuition (2 Semesters)||Incidental Fees||Total|