Student Experience

What to Expect

Algonquin College is proud to provide a diverse and dynamic student experience. Check out the highlights below to get a sense of what to expect as a student in the Baking and Pastry Arts program.

Success Stories and Testimonials

“I applied to The Fairmont Hotel in Lake Louise between classes on a whim. To my immediate surprise, I was granted a phone interview the very next day. A few days afterwards, I moved on to a second interview with the head pastry chef. She asked many theory questions including ingredients and procedures to gauge how knowledgeable I was in the field of baking and pastry arts. I was happy to realize that many of the questions she was asking were included in our theory classes. I was offered the job, and started work a few short weeks later!

I am very excited to gain new experiences, and to have been given an opportunity to do so immediately after school. The Fairmont also makes it incredibly easy to make the transition into the work place. I feel that I have gained an amazing knowledge base from my chef instructors, and I am very confident in moving forward in my field.”
– Karlee Platt, Graduate, Baker, Fairmont Lake Louise

“Before I entered AC’s Baking and Pastry program, I had been working full-time as a graphic designer with a cake decorating business on the side for about 10 years. When I finally made the decision to switch to a full-time career in the pastry arts, I enrolled in the program to gain a better understanding of the theory behind baking, and I’m so glad I did! Not only was it an excellent program with extremely knowledgeable and skilled chef instructors, it opened many doors for me. I own a successful business and have published my first book, ‘The Magic of Gingerbread’. I’m very excited to see what new opportunities and experiences the future will bring!”
– Catherine Beddall, Sugar Artist, Graduate

Algonquin College places 8th on University Magazine’s Best Culinary Schools in Canada 2025 list
“Ottawa’s Algonquin College offers a Culinary Management program that combines hands-on training with academic rigour. Students hone their skills in state-of-the-art facilities, including a fine-dining restaurant operated by the College.”
– University Magazine Read the full article.

Work-Integrated Learning

Gain hands-on experience in baking, cake decorating and shop management in our industry-standard baking and pastry labs – learning from professional chefs.

Baking and Culinary students at Fairmont Chateau Laurier

Community Events: Culinary and Baking students assisted at ‘Chefs at the Castle: A Michelin Star Culinary Experience’ at Fairmont Chateau Laurier, gaining experience and networking opportunities. Baking and Pastry Arts Management student Yatong Liang was the recipient of the first Chefs at the Castle Excellence Award. Read more about the event here.

Throughout the program, you receive real-world experience with 40 hours of field placement. You also participate in a variety of events and baking competitions within the community so that upon graduation, you have career-ready skills and relevant industry contacts.