Baking and Pastry Arts Management is a two-year diploma program built upon Fanshawe College's existing Culinary Skills - Chef Training platform. This one-of-a-kind program prepares the student for a career in baking and pastry arts by combining the fundamentals of culinary cooking with baking skills. Students will develop skills to operate a successful business through the study of key theories in small business planning, management, marketing and sales. Culinary trends indicate that today's customers are educated consumers that are seeking locally produced foods or "in-house" created products. Graduates from this program will be able to seek employment opportunities as a member of a culinary team in restaurants, hotels, corporations, cruise lines, catering companies, bakeries and pastry shops. The hospitality industry is experiencing rapid growth and requires qualified workers who exhibit characteristics learned in the Baking and Pastry Arts Management program.

There is a great demand for qualified trained bakers and pastry cooks in the food and beverage industry. Graduates can expect to be eligible for a variety of entry-level positions in a broad range of Food Service Operations, from fast food restaurant, to hotels as well as commercial and industrial baking and pastry operations. Positions attained can range from line cook, pastry cook, baker, cake decorator, assistant chocolatier and assistant patissier.