Baking & Pastry Arts Grand Diploma

The Baking & Pastry Grand Diploma program at LaSalle College Vancouver provides students with comprehensive training in professional baking, pastry arts, and dessert production. Through hands-on experience, students master foundational techniques, advanced pastry methods, and product development while gaining an understanding of ingredient functionality and cost control. The program emphasizes artisan bread production, laminated doughs, chocolate work, entremets, and contemporary plated desserts. Students develop expertise in precision, presentation, and workflow management, preparing them for dynamic careers in bakeries, patisseries, and the hospitality industry. Additionally, the practicum component allows students to apply their skills in real-world environments, bridging the gap between classroom learning and professional pastry production. By incorporating global sustainability initiatives, the program fosters responsible ingredient sourcing, ethical production methods, and waste reduction practices.

Note: This is a new program currently pending approval by the Registrar of the Private Training Institutions Regulatory Unit (PTIRU) of the Ministry of Post-Secondary Education and Future Skills.

State-of-the-Art Kitchens & Equipment

Our students gain hands-on experience using professional-grade tools and resources in our fully equipped baking and pastry labs. You’ll learn foundational and advanced techniques with access to the latest industry equipment.

QUARTER 1

• Foundations of Baking Techniques, Theory and Trade Calculations
• Sustainability and Dimensions of the Hospitality Industry
• Employee Health and Workplace Safety
• Foundations of Pastry Techniques and Theory
• Nutrition

QUARTER 2

• Sustainable Purchasing and Controlling Costs
• Foundations of Culinary Level 1: Trade Calculations & Techniques
• Introduction to Hospitality and Tourism
• Menu Development and Design
• Foundations of Culinary Level 2: Regional Ingredients and Techniques of Fabrication

QUARTER 3

• Cultural and International Cuisine
• Sustainable Nutrition
• Food and Beverage Operations Management
• Advanced Cakes, Pastry and Retail Production
• Artisan Breads and Baking Production

QUARTER 4

• Banquets and Events Management
• Advanced Practical Presentation & Plating Techniques
• Capstone
• Practicum