Monday, February 11, 2013

Baking Courses Taught From State of the Art Facilities

Progress Campus is not only the largest of Centennial College’s four locations; it is also home to all programs within the School of Hospitality, Tourism and Culture. As such, this campus boasts state-of-the-art facilities that include a restaurant, conference centre and kitchens. It should come as no surprise then that some of the best baking courses in Toronto are facilitated here. Students who attend Baking – Commercial Bakeries, a one-year Ontario College Certificate program, obtain hands-on training in a newly renovated kitchen lab, while also enjoying access to a state-of-the-art computer lab at their disposal.

The purpose of Centennial College’s baking course is to meet industry demands for people skilled in producing baked goods. Those interested in applying must first complete the admission process, which requires them to have: at minimum an Ontario Secondary School Diploma (OSSD) or equivalent, or mature student status (19 years or older). In addition, they must have completed English Grade 12 C or U or equivalent, or skills assessment.

Once accepted, students attend baking courses within a program that boasts the title of affiliate member of the World Tourism Organization, UNWTO. This organization promotes tourism as a driver of economic growth, inclusive development and environmental sustainability, and offers leadership and support to the sector in advancing knowledge and tourism policies worldwide.

In their baking courses, students are exposed to the knowledge they need to create all sorts of baked goods and the practical practice to master them. As such, students produce commercial quantities of breads, rolls, sweet dough, savoury and sweet pastry, danish and puff pastry, cookies, cakes and desserts (in a safe and ethical manner). To ensure students’ success in the industry, baking courses also focus on business know-how to run the business end of the bakery.

Specific baking courses in the program include: Mathematics for Bakers (examined will be how to convert formulae from imperial to metric, calculate baking percentages, determine flour factor, and prepare formulae for practical applications); Quantity Bakery Production (learners will demonstrate the basic principles of baking and develop the skills necessary for success in a large scale baking environment with emphasis on technique, terminology, organization, professionalism, safe handling and storage of products); and Pastry Arts Practice (through demonstration and skill development exercises learners review and apply basic production principles and gain confidence in weighing ingredients, mixing doughs and preparing batters, fillings and icings. Students prepare, bake and finish specific sweet and savoury doughs, quick breads, cookies, pastries, custards, pies and laminated doughs); and more. All baking courses at Centennial College are geared to mature learners and led by instructors who are professional bakers.

By attending Centennial College’s baking courses, students are prepared for work at retail bakeries, supermarkets (Costco, Wal-Mart Supercentre, Loblaws, Metro and Sobeys), department stores, hotels, camps and other related businesses.

Read More About Baking Program.

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