Baking Foundation - High School
Get a head start in a career as a baker! VCC partners with numerous Metro Vancouver school districts to provide exciting career exploration and skill training programs to secondary school students. At VCC, we provide a variety of enrolment options for secondary school students to earn academic and trades training credits. By the time students graduate from high school, they're skilled in a trade and ready to work and start an apprenticeship. This credit program is offered to students attending secondary school in any B.C. school district.
Find out more about this program:
- Program Description
- Career Prospects
- Admission Requirements
- Program Status
- Apply and Register
- Fees and Other Costs
- Additional Information
- Check Course Schedule
Students who enroll and graduate from the program receive:
- Entry level trades training in general baking
- College credits resulting in a VCC baking foundation certificate
- 600 hours of work-based training credits towards a Level 1 apprenticeship
- An opportunity to write the Level 1 technical exam
- Secondary school graduation credits
Classes are generally held Monday to Thursday, 1 p.m. - 7:15 p.m. (subject to change).
Information about graduate outcomes
VCC welcomes applications from Canadian citizens and permanent residents.
As Vancouver Community College is a post-secondary institution committed to educating adult learners, applicants should be 18 years of age or older or a graduate of a secondary school.
Please note that you must submit official transcripts and educational documents to support your application; unfortunately, we cannot accept photocopies or fax versions.
- Grade 10 graduation or equivalent.
- BC Food Safe Certificate Level 1 (issued within last five years as approved by the B.C. Ministry of Health Services or equivalent). See: FoodSafe
All of the above admission requirements must be attached to your application.
Physical and mental abilities required to perform the daily tasks associated with working in a professional bakery include:
- Performing in a busy, fast-paced and stressful environment
- Ability to work independently, meeting daily production deadlines
- Ability to learn three or four new recipes each day
- Strong and efficient organizational skills, ability to multi-task
- Produce tasteful, flavourful and attractive products on a consistent and timely basis
- Some creativity and artistic talent an asset
- Motor skills and physical capability needed to efficiently and safely operate industrial machinery
- Standing for prolonged periods of time
- Regular lifting and transportation of heavy objects
- Efficiently functioning in extreme heat
Applicants are encouraged to spend up to one week in the program prior to applying to determine their suitability for the baking and pastry arts program and the baking industry.
VCC is accepting applications from international students.
Apply and Register
Applicants do not apply to VCC directly. Interested students, teachers and counsellors are directed to contact the career program coordinator or administrator for their school district. Applicants are invited to meet with two members of baking department at VCC's Downtown campus. This interview helps deteremine whether students are suitable for the program. Applicants should bring a resume and letter of reference from a school counsellor or teacher to the interview. Applicants are also required to attend an information session. Parents and teachers are welcome.
Fees and Other Costs
This program is eligible for ACE-IT funding. Accelerated Credit Enrolment in Industry Training (ACE-IT) is a program of the Industry Training Authority of British Columbia. The ACE-IT program provides secondary school districts with funds to pay tuition and other costs associated with industry training. The financial support provided by the ACE-IT program may be used by school districts to financially assist individual secondary school students with paying for college while still attending high school. As funding from the ACE-IT program may not cover all costs to attend college, students should check with their school or district as to the portion of the fees/costs they may be expected to pay.
|Course Name||Outline||Course Code||Credits|
|Bakery Merchandising||--||BAKG 1111||1.0|
|Bread Doughs||--||BAKG 1105||3.5|
|Cake Decorating||--||BAKG 1109||3.0|
|Cake Making||--||BAKG 1110||2.0|
|Cookies and Squares||--||BAKG 1103||2.0|
|French Pastries||--||BAKG 1108||2.0|
|Laminated Yeast Doughs||--||BAKG 1107||2.5|
|Puff Doughs||--||BAKG 1104||2.0|
|Quick Breads||--||BAKG 1102||2.0|
|Sweet Yeast Goods||--||BAKG 1106||2.0|
|Various Pies||--||BAKG 1101||2.0|