Pastry Arts Certificate

Rise up the ranks of the pastry industry with proven training from leading instructors. A certificate in pastry provides students the training to prepare doughs, batters and other ingredients and then produce items such as bread, buns, cakes, pies, cookies and other baked goods.

Student will participate in a 10-week Co-op placement (BAKP 150), that will introduce students to real workplace environments, as well as provide perspectives to industry standards and expectations. 

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A female student wearing a chef's coat stands behind a plate of macarons.


  • Kelowna
View training schedule
  • Full program offered
  • Partial program offered



Delivery options


  • International students eligible

Tuition and fees

2023-24: $7,152.66

Program details

This 50-week (1,600 hour) certificate program includes all the craft skills needed to work as a professional Baker/Patissier, as outlined in the National Occupation Analysis for Baker Level 1. The program also includes a Co-op, providing an opportunity to experience and learn in a dynamic industry based environment.
The initial term focuses on workplace safety and organization, ingredient and finished product knowledge. This is followed by the making of breads, cakes and pastries in all their various forms from cookies to wedding cakes, pies to artisan sourdough bread, and chocolate souffle to pieces montees.
This program focuses on the wealth of farm-to-table opportunities afforded by the Okanagan region, emphasizing the use of local products including premium wines, beers and spirits, both as ingredients and as beverages paired with the finished dessert or baked good. Locally-grown herbs, fruits and vegetables are featured, organically-grown grains and in-house milling are also regional features of the program.
Successful graduates will be ready for employment in any of the various settings where baked goods are required, from care homes and camps, to specialty bakeries, fine dining restaurants, hotels, resorts and cruise ships. Self-employment is also a popular option.

  • Professional Baking: $129.79
  • SG Professional Baking: $43.99
  • The Pastry Chef’s Companion: $22.29

5% GST is not included in price. Price is subject to change.

  • jacket unisex– 2 (for 2XL and up – add $5.00 to $10.00): $40.00*
  • jacket woman’s cut – 2 (for 2XL and up – add $5.00 to $10.00): $50.00*
  • checkered Pants – 2 (choice of elastic or zipper): $35.00*
  • culinary Bundle: 5 towels, 1 black pillbox hat, 2 striped bib aprons, 2 white bib aprons: $97.99*
  • black non-slip protective footwear (mandatory for safety reasons, no steel-toe required)
    * These items can be ordered through the OC Bookstore and total approximately $225

Tools and equipment (approximate cost $675)

Handpicked by our instructors, the complete student kits are available for purchase two weeks before the program start date at Chefs Edge located at 2445 Highway 97N, Kelowna, BC V1X 4J2
Phone: 250-868-2425

  • basic math calculator
  • master combination lock for locker
  • pen

Government-issued picture ID is required to write the provincial and national exams: driver's licence, photo ID or valid passport. Student ID cards are not acceptable.

Applicants who have not satisfied the Math admission requirement within the last seven years, and/or do not meet the English admission requirement, must write the TEA Math and/or English test. Both of the assessments are online, multiple-choice and timed. Students are allotted 1 hour to complete each section (2 hours for both). A practice assessment and study resources are offered to all students who register to write the TEA.  Calculators are not allowed while completing the Math section; students who are observed to use a calculator of any sort, will receive a grade of zero.  Students who do not achieve the minimum passing requirement on their initial attempt, are offered a second attempt, at no additional cost, after a two-week study period. 

Please ensure you write the assessment, and any required re-writes, prior to the deadline for admissions requirements, provided by the Registrar’s office. For more information or to register for the Trades Entrance Assessment, click here. Further questions can be directed to the Trades and Apprenticeship office at

Please note: Students who successfully completed the ABLE test at Okanagan College, within the two years prior to application for admission shall have their results accepted as equivalent to the Trades Entrance Assessment. 

The textbook list above was current at the time it was posted and may be used for initial planning purposes. Please check back with the bookstore 2 weeks before your program starts under Current Book List for a final, updated list of book titles and prices, and to order!

Textbooks available online only at OC Campus Store. If you have any questions, call 250-862-5638 or email

It takes approximately two to three business days to fill the online orders, please be sure to purchase the necessary items prior to the 1st day of class.


Admission requirements

  • B.C. secondary school graduation or equivalent or 19 years of age and out of secondary school for a minimum of one year as of the first day of class.
  • English 10 with minimum 50% or alternatives.
  • Math requirement:
    • A minimum of 50% in any of:
        • Mathematics 10
        • Foundations of Mathematics and Pre-Calculus 10
        • Adult Basic Education MATH 071 and MATH 072
        • TEA Mathematics Test - scores are only good for two (2) years.
        • Applicants who have not satisfied the Math requirement within the last seven (7) years must write the Trades Entrance Assessment (TEA) Mathematics test and must receive a minimum of 50%.
  • Submission of a valid (non-expired) FOODSAFE Level 1 certificate.

Program outline

Term 1

BAKP 101 - Occupational Skills
BAKP 103 - Quick Breads
BAKP 104 - Pastries 1
BAKP 105 - Creams
BAKP 106 - Cakes
BAKP 107 - Yeast Goods
BAKP 109 - Buffet Design
BAKP 110 - Practical Exam 1
BAKP 111 - Theoretical Exam 1
BAKP 112 - Savory Baking and Skills
BAKP 113 - Frozen Desserts
BAKP 114 - Plated Desserts 1
BAKP 118 - Beverage Pairing

Co-op Term

BAKP 150 - Pastry Arts Co-op

Term 3

BAKP 115 - Pastries 2
BAKP 116 - Cakes and Tortes
BAKP 117 - Viennoiserie
BAKP 119 - Plated Desserts 2
BAKP 120 - Friandise
BAKP 121 - Celebration Cakes
BAKP 122 - Center Pieces
BAKP 123 - Artisan Breads
BAKP 124 - Buffet Design 2
BAKP 125 - Practical Exam 2
BAKP 126 - Theoretical Exam 2
Completion of all the courses in the program with a minimum grade of 70% in each.
Additional information

View the official Calendar details and policies
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