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Study Pastry Arts at Canada's premiere culinary school! Our Pastry Arts program provides students with a solid foundation in baking methods and pastry techniques.

You’ll begin by learning the basics of dough preparation and batters, and advance to preparing custards, French pastries and contemporary plated desserts. You’ll learn to bake bread, pies, cakes, cookies, creams and pastries, and you will perfect these skills by creating desserts for customers at our on-site restaurants each day. Business courses will also prepare you for restaurant operations. By the end of the program, you will be well prepared to work in a restaurant as a pastry chef or to open your own establishment.

The Culinary Institute of Canada is located in the Tourism and Culinary Centre.

  • September 2026

    Tourism & Culinary Centre

    Program Length

    1 Year

    Credential

    Certificate, Pastry Arts

    Canadian Tuition

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    International Tuition

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    Canadian Applicants

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    International Applicants with a Valid Study Permit

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    Other International Applicants

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  • Admissions Requirements

    • Grade 12 or equivalent with credits at or above the general level
    • Résumé including work and volunteer experience with applicable dates, membership in groups, associations or athletics, awards and distinctions, and any other information about yourself relevant to the program.

     

    Notes: 

    • You must have the ability to perform physically challenging tasks.
    • Don’t have the courses you need to get into this program? Upgrade, earn high school credits, or get your high school equivalency credential through Adult Education. It’s free!
    • If your first language is not English, please review our English Language Requirements.
    • This program accepts Mature Student applications. 

  • Program courses

    Course Code

    Course Name & Description

    Credit Values

    Course Code:SAFE-1005

    PEI Occupational Health and Safety

    An overview of the Occupational Health and Safety Act of Prince Edward Island. Students examine the legislation, how PEI employees are protected while on the job and the responsibilities of employees and employers.

    Credit Value:0

    Course Code:COMM-1005

    Workplace Communications

    This course is designed to allow students to develop preparatory skills for securing and retaining employment including; workplace communication, time management, critical thinking and problem-solving, and customer service. Upon successful completion of this course students are able to use oral communications techniques, and create a variety of written documents and reports used in the workplace. Methods and strategies for job search, preparation and retention are also incorporated.

    Credit Value:3

    Course Code:COMP-1000

    Computer Essentials

    Students learn productivity software and explore digital environments with practical applications for various workplaces and educational institutions. The main areas of focus include word processing, spreadsheets, presentation software, email and other electronic communication tools, various digital environments, and industry-specific applications.

    Credit Value:3

    Course Code:NCPR-1001

    Standard First Aid and CPR/AED Level C

    A comprehensive two-day course offering standard first aid and cardiopulmonary resuscitation (CPR) skills from a certified trainer. As required by regulation, this course covers CPR and the management of other breathing, airway and circulation emergencies, as well as, the control of bleeding, treating shock, stabilizing fractures and dislocations, head and spine injuries, and more. Also, includes automated external defibrilators (AED). This certification expires in 3 years.

    Credit Value:0

    Course Code:NCPR-1002

    Workplace Hazardous Materials Information Systems

    Students complete Workplace Hazardous Materials Information System (WHMIS) training and certification.

    Credit Value:0

    Course Code:NCPR-1050

    Food Safety Certification

    Food Safety Certification is highly valued by service and hospitality industry employers seeking staff who are well-trained in the areas of safe food and materials handling procedures.

    Credit Value:0

    Course Code:PAST-1005

    Pastry Fundamentals

    Learn the fundamentals of pastry arts gaining an understanding of basic baking procedures and pastry department operations. Prepare for quantity production by develping the ability to apply essential baking skills to produce a variety of pastry products. (PAST-1005 is a prequisite for all Pastry courses)

    Credit Value:5

    Course Code:PAST-1010

    Professional Skills, Ingredient Functions, and Methodologies

    Learn the foundational techniques and skills required to perform successfully in a baking and pastry environment. Gain a detailed understanding of common ingredients used in the bake shop and their applications in recipe formulations. Learn about mixing methods in relation to ingredient functions. The identification and safe use of bakeshop tools and equipment will be introduced.

    Credit Value:5

    Course Code:PAST-1015

    Chocolate

    Working with couvertures and producing selections of quality chocolates is a critical piece in the pastry chef's repertoire. This course leads the learner to a high level of competency in the production of chocolate based confectionary items including composition, production, assembly and presentation of various chocolate based items.

    Credit Value:3

    Course Code:PAST-1020

    Breads

    Learn basic and advanced bread preparation techniques. Develop the ability to select appropriate methods and techniques to successfully prepare and bake various breads to industry standards.

    Credit Value:3

    Course Code:PAST-1030

    Plated Desserts a la Carte Production And Service

    Learn the procedures and techniques used to produce a variety of hot and cold plated desserts such as layered desserts, cakes, custards, mousses, and ice cream. Using modern, classical, and architectural styles, apply the concepts of artistic plating design in order to create appealing dessert offerings to the public.

    Credit Value:4

    Course Code:PAST-1035

    Dessert Production

    Hotel and wholesale businesses require pastry cooks to produce specific desserts for large numbers of customers on a regular basis. This course provides students with the knowledge and understanding of creating different desserts and pastries that can be used in mass production for buffets, functions or wholesale. Students will learn procedures and techniques used to produce these products for various food service operations.

    Credit Value:3

    Course Code:PAST-1040

    Bakery Production

    Prepare and produce a wide variety of desserts and bakery items such as mousses, cakes, pies, tarts, cookies and squares. Learn how to assemble, portion and package products for sale to the public.

    Credit Value:3

    Course Code:PAST-1045

    Special Occasion Cakes

    Learn to create classic and modern special occasion cakes including wedding cakes. Explore decorating techniques and apply these techniques to create creative finished products.

    Credit Value:3

Upon successful completion of the Culinary Arts program, graduates will be able to:

  • Apply safety principles and practices as identifies by provincial, and national standards.
  • Demonstrate effective communication skills (written, verbal, and electronic), and the ability to work independently and collaboratively in a pastry kitchen.
  • Demonstrate professional skills including cleanliness, sanitation, and the ability to use pastry kitchen tools and equipment. 
  • Explain the science behind baking, including ingredient functions, leavening agents, temperature control, to consistently produce high-quality pastries.
  • Identify high-quality ingredients for pastry production considering factors such as freshness, quality, flavour profiles, and sustainability.
  • Demonstrate a range of pastry techniques including baking, pastry dough preparation, cake decoration, chocolate work, and sugar work.
  • Create visually appealing and aesthetically pleasing pastry presentations, utilizing various techniques such as piping, glazing, layering, and garnishing. 
  • Produce a variety of pastries, cakes, breads, and desserts, while maintaining consistency in taste, texture, and appearance. 
  • Demonstrate awareness of current and emerging trends in the pastry arts industry.
  • Demonstrate the ability to apply knowledge and skills to practical applications.
  • Pastry shops and bakeries
  • Hotels
  • Motels
  • Restaurants
  • Resorts
  • Schools
  • Hospitals
  • Related areas of food service industry
  • Self-employment

Related Programs

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In the Culinary Arts program, you will gain a comprehensive understanding of culinary skills from the very basics of knife skills and food preparation to advanced techniques in butchery, international cuisine, and à la carte production.
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