Chef School
Baker / Patissier Apprentice Program
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Cook Apprenticeship Brochure (pdf*)
Toronto is blessed with hundreds of great bakeries, patisseries, chocolate shops, hotels and catering companies, and they will be your classroom
as you study to be a Baker/Patissier Apprentice at George Brown College.
In Level I, you will learn the theory of baking and all the basic skills that will be the foundation for your success in the industry.
We kick it up a notch in our Level II program. You’ll expand on the skills you’ve already learned and be introduced to more
advanced courses that will open up exciting new career opportunities. These courses include decorating, specialty cakes and plated desserts.
Courses in cost management and production management will give you an understanding of the practical side of the industry – something
that will serve you well when you’re out working in the industry.
With Level I and Level II under your belt, you will have completed the requirement of 720 hours of in-school training.
After completing Level II, you can decide to take the Patissier program and learn even more specialized techniques, such as pulled sugar,
advanced chocolate skills and wedding cake design. Each of these courses will give you the skills to pursue another rewarding career path
in the pastry arts!
By starting your career with a Baker apprenticeship, you’ll be well on your way to working as a baker or pastry chef. You can earn
your official Red Seal certification as a Baker/Patissier from the Ministry of Training, Colleges and Universities by completing on-the-job
and classroom training under the sponsorship of a registered employer.
Admission Requirements and Fees
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Student success in college requires well developed learning skills and attitudes (such as being able to work independently,
participate in a team, be well-organized, develop good work habits, and show initiative). These skills are as important as prior academic
achievement. Applicants should have thoroughly developed these skills and attitudes before beginning their college programs.
List of Courses
 WHAT YOU NEED TO APPLY
You must be registered as a Baker/Patissier apprentice with the Ministry of Training, Colleges and Universities and have a registered employer
sponsor. You must also have an Ontario Secondary School Diploma with credits at or above the general level, or qualify for mature student
status.
Take the first step toward your future.
For admission requirements and fees, see your local Ministry of Training, Colleges and Universities (Apprenticeship) office. Visit the Toronto office at 625 Church St. or call 416-326-5800.
YOUR CAREER
George Brown College has an international reputation for producing talented and creative baking and pastry graduates who are working on the cutting
edge of the industry all around the world. This program gives you all the preparation you need to write the exam for official Red Seal certification
as a Baker/Patissier from the Ministry of Training, Colleges and Universities.
Once you pass the certification exam, you can begin a rewarding career in a commercial bakery, hotel, catering company, or one of a countless
number of small bakeries, pastry stores and specialty shops. You can even combine the skills you’ve learned with your entrepreneurial
spirit and start your own business.
COURSES
H600 BAKER APPRENTICE – BASIC
HOSF6161 Sanitation, Safety and Equipment
HOSF6162 Communications – Basic
HOSF6163 Calculations – Basic
HOSF6164 Basic Nutrition
HOSF6165 Ingredients
HOSF6166 Fermentation and Related Theory – Basic
HOSF6167 Fermentation and Related Application – Basic
HOSF6168 Cookies and Related Theory – Basic
HOSF6169 Cookies and Related Application – Basic
HOSF6170 Pastry and Related
Theory
HOSF6171 Pastry and Related Application
HOSF6172 Bakery Formulas and Bake Shop Calculations
Theory
HOSF6173 Bakery Formulas and Bake Shop Calculations Application
H606 BAKER APPRENTICE – ADVANCED
HOSF6181 Communications – Advanced
HOSF6182 Calculations – Advanced
HOSF6183 Bakery Management
HOSF6184 Fermentation and Related Theory – Advanced
HOSF6185 Fermentation and Related Application – Advanced
HOSF6186 Decoration
and Related Theory
HOSF6187 Decoration and Related Application
HOSF6188 Cakes and Related Theory
HOSF6189 Cakes and Related Application
HOSF6190 Cookies and Related Theory – Advanced
HOSF6191 Cookies and Related Application – Advanced
HOSF6192 Pastry, Desserts
and Related Theory
HOSF6193 Pastry, Desserts and Related Application
H604 PATISSIER
HOSF6018 Specialty Cakes
HOSF6019 Pastries and Petits Fours
HOSF6020 Decorating
HOSF6021 Desserts
HOSF6022 Almond Paste
HOSF6023 Gum Paste
HOSF6024 Sugar Work
HOSF6025 Chocolate and Couvertures
HOSF6026 Specialty Seasonal Products
HOSF6027 Wedding Cakes
FOR MORE INFORMATION
Contact Kylie Garcelon, Apprenticeship Co-ordinator, Centre for Hospitality and Culinary Arts at 416-415-5000, ext. 3277, or fax 416-415-2501.
Email:
For updated information and course descriptions, call 416-415-2000 (TTY 1-877-515-5559) or long distance 1-800-265-2002.
George Brown College is continually striving to improve its programs and their delivery. The information contained in
this calendar is subject to change without notice. It should not be viewed as a representation, offer or warranty. Students are responsible for verifying
George Brown College admission, graduation, and fee requirements as well as any requirements of outside institutions, industry associations, or other
bodies that may award additional designations concurrently with, or after completions of, a George Brown College program.
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Revised:
August 12, 2011
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