The baking program at Centennial College makes use of kitchens at the school’s Progress campus so that students may obtain hands-on practice.

1. Baking Program Hones In Baking Talents
Summary: The baking program at Centennial College makes use of
kitchens at the school’s Progress campus so that students may obtain
hands-on practice.
“The baking program is meant directly to supply competent and
qualified people that are skillful for artisan bakeries, commissary
kitchens such as large production facilities as well as in-house
bakeries for grocery stores,” says Corey Covex, chef professor in
Centennial College’s Baking – Commercial Bakeries program. “The
baking program is very labour intensive, which means they have a lot
of in-class participation, a lot of in-class products they have to
produce, making students employment ready.”
This testimonial from Corey demonstrates the vast opportunities that
are allotted to graduates of Centennial College’s baking program upon
graduation and offers insight into how the offering gets them there. In
addition to the places mentioned by Corey, grads may also work at
department stores, hotels, camps and other related businesses.
Among the specific businesses that have hired Centennial College
baking program grads are: Costco, Wal-Mart Supercentre, Loblaws,
Metro and Sobeys.
Let’s take a look at some of the essential details of the baking
program and its courses. First and foremost, because the program
only takes two semesters to complete, it is intensive and fast-paced.
Students should be prepared to gain insight into not only producing
commercial quantities of breads, rolls, sweet dough, savoury and
sweet pastry, danish and puff pastry, cookies, cakes and desserts, but
also applying business know-how to the baking industry. In addition,
students gain insight into important baking etiquette such as safety
and ethics as well as professional manner.
Throughout students’ baking courses Toronto, professional bakers
serve as instructors who ensure there is a mature environment in
which students collaborate and learn from one another. As student
Ciara tells it, “In the first semester, we just learned about the actual
baking like recipes and proportions. Second semester, we get into
more detailed things like baking cakes. We also have hands-on
practice where one person gets to be the chef and the rest of us have
to do what they say.”

2. To help students in getting real world simulation during their baking
courses are the facilities at Progress Campus, which is home to all
School of Hospitality, Tourism and Culture offerings. Among these
facilities are kitchens in which students can obtain hands-on training
to complement what they learn in their baking courses. In addition,
students learn in a newly renovated lab and have a state-of-the-art
computer lab at their disposal.
Among the particular baking courses offered in this baking program
are: Baking and Pastry Arts Practice, Baking and Pastry Arts,
Purchasing for the Commercial Kitchen, Practical Math of Hospitality,
Introduction to Computing, Mathematics for Bakers, Quantity Bakery
Production and more.
Baking program applicants are required to possess 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.
Author Details: Klaudia writes that not only do students attend
theory-based baking courses at Centennial College but they also
practice what they learn.