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Pastry Arts

Is dessert your favourite part of the meal? Do you scour Pinterest looking for cake decorating ideas? Do you believe there’s no such thing as too much butter?

For decades, The Culinary Institute of Canada has been turning people who love to cook into pastry chefs whose creations are enjoyed in restaurants all over the world.

Whether you’re a novice who wants to master the essentials, or an experienced baker who wants to enhance your skills, our Pastry Arts program will give you what you need to start your career—or to advance at an accelerated pace.

You’ll learn the art and science of pastry—including rolling dough, piping decorations, pulling sugar, and preparing and finishing desserts—ranging from classical to contemporary preparations.

Theory is mixed with a generous serving of hands-on application. In fact, you can expect to spend approximately three quarters of your training time doing practical work in food preparation. Along with the advanced pastry skills, you’ll also get management training covering all aspects of pastry preparation, presentation, and service—at an international standard—so you’re comfortable and ready for any kitchen environment, anywhere your career takes you..

This is a US Federal Aid Approved program.

Program Facts

Start: September
Length: 1 year
Location: The Culinary Institute of Canada, Tourism and Culinary Centre, Charlottetown
Credential: Certificate, Pastry Arts
Minimum passing grade per course:

View Course Information

Open More Doors with your Red Seal

redsealThe Red Seal is the interprovincial standard of excellence for your chosen trade. When you have an Interprovincial Red Seal, you can work anywhere in Canada without further testing or certification. It gives you a competitive edge and flexibility in the market.

The Pastry Arts program is an excellent way to get started on your Red Seal as a baker. In the program, you’ll earn 930 hours of apprenticeship time for each week of training, and write the one block exam—putting you well on your way to certification. After you graduate and are working with a suitable employer, you can register as an apprentice and get credit for the hours earned and block exam passed while you were at Holland College. Then you can complete the journey and take the interprovincial exam.



Admission 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.

Note: Applicants must have the ability to perform physically challenging tasks.

Graduate Opportunities

After graduating from the Pastry Arts program, you’ll be ready to work in:

  • Pastry shops and bakeries
  • Hotels
  • Motels
  • Restaurants
  • Resorts
  • Schools
  • Hospitals
  • Related areas of food service industry
  • Self-employment

Opportunity NOCs

NOC stands for National Occupational Classification. It’s a system used by the Government of Canada to classify jobs based on the type of work a person does. In the Pastry Arts program, you will learn the skills described in NOC 6321. You can look for job opportunities by searching for openings within your NOC.


Open Academic Studies program

Feeling like you’re not quite ready for college? Check out the Open Academic Studies program.

Credit Courses

Interested in taking a credit course but don’t want to register for an entire program? Credit courses provide credit toward a diploma or certificate program. Holland College has a variety of options for studying part time during the day, or, in some instances, in the evening or on the weekend.

Tuition & Fees

View a full breakdown of costs for this program.

If you have any questions concerning the Pastry Arts program, contact:

Degree Pathways

This program has degree pathways. For more information, see our Degree Pathways section.

140 Weymouth Street  •  Charlottetown, PE  •  Canada  •  C1A 4Z1  •  info@hollandcollege.com  •  1-800-446-5265