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Baking and Pastry Arts - Pastry

The Baking and Pastry Arts – Pastry Certificate is designed to help learners connect theoretical principles of baking with practical application. It offers learners the opportunity to become skilled bakers and pastry cooks, with in-depth knowledge and skills to troubleshoot errors and manage product outcomes, thereby making positive contributions to their employers and their trade.

The certificate helps students develop the following skills and knowledge:

  • Analyzing and problem-solving skills for managing baking processes and product outcomes
  • Practical pastry arts and foundational baking skills, including skills in plating desserts, wedding cake design and creation, and chocolate and confection work
  • Fundamental retail bakery operation skills
  • In-depth knowledge and application of baking principles

Program Status

Accepting applications.
Start Length Credentials Campus Part- or Full-time
January (AM) March (AM) April (PM) 11 months Certificate Downtown Full-time

Apply Now

Apply Now

The first step, apply early. Students who have officially applied and met all admission requirements are sent a letter of acceptance approximately four to five months in advance of the next available start date. A first payment is required to reserve a space in the program.

Online Fax / Mail In Person
If you're ready and know the program you want, apply now. Download and complete the (PDF) application/registration form and fax to 604.443.8450 Visit us at one of our campus locations.

After you apply, you can check application status to see if all of the requirements have been met or to update contact information. Please use the temporary login ID and Personal Identification Number (PIN) that you used to complete your original online application.

Program Description

Program Description

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  • Adhere to industry health and safety standards in the preparation, handling and storage of baked goods
  • Comply with shop safety practices
  • Practice professional etiquette and personal hygiene as required by the food industry
  • Participate and communicate effectively as a team member
  • Implement principles of bakery management and merchandising for inventory and cost control
  • Plan and execute daily production lists to efficiently and confidently meet specific production criteria
  • Perform standard math functions to prepare baked goods
  • Prepare a variety of baked goods according to theoretical baking principles and processes which govern ingredient, methodology and environmental conditions
  • Evaluate product outcomes for consistency and accuracy in yield, flavor, texture and overall appearance according to product specifications and standards
  • Critically analyze and document performance to enhance comprehension and ongoing professional development

  • A Deposit is due three weeks after acceptance into a class. Remaining balance is due three months prior to start date of training.  Fees are refunded according to the college Refund Policy.

    Admission Requirements

    Admission Requirements

    General

    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.

    Program Specific

    Seats are offered to applicants who have met all admission requirements, on a first-qualified, first served basis.


    Recommended Characteristics:


    It is recommended that applicants have successfully completed English 10 and Science 10

    It is strongly recommended that applicants consider the daily tasks associated with working in a professional bakery. These include the following physical and mental characteristics:

    • Physical condition and stamina to meet the demands of the baking industry
    • Good hand-eye coordination
    • Ability to multi-task, with strong and efficient organizational skills
    • Artistic ability is an asset

    It is also recommended that students bring a digital camera for capturing images of their work. As part of the program involves online learning, a familiarity with computers and basic keyboarding skills are recommended.

    It is also recommended that students bring a digital camera for capturing images of their work. As part of the program involves online learning, a familiarity with computers and basic keyboarding skills are recommended.



    Course Schedule

    Fees and Other costs


    Application Fee $31
    Tuition Fee $4,601.08
    Student Union Fee $76.23
    College Initiative Fee $104.28
    Student Union Health Plan Fee $ 162.56
    Student Union Dental Plan Fee $ 154.8
    U-Pass Fee $ 350
    Other Costs Textbooks and supplies: $700
    Uniform: $219


    Tuition Fee Calculator

    Fees are approximate and subject to change without notice. Students making advanced payments for programs/courses or installment payments for current programs, will be required to pay increased rates. The application fee is non-refundable. For more information, see withdrawals and refunds specific to this program.

    Info Sessions

    Info Sessions

    VCC trains more students to become professional bakers than any other school in Canada.

    Students in VCC's award-winning baking and pastry arts programs get hands-on training in state-of-the-art kitchens and learn to run a retail bakery at the Downtown campus.

    Come for a tour and get help the application process.

    Date Day Time Room Location
    February 12, 2015 Thursday 10:30 - 11:30 a.m. 216 Downtown
    April 9, 2015 Thursday 10:30 - 11:30 a.m. 216 Downtown
    June 11, 2015 Thursday 10:30 - 11:30 a.m. 216 Downtown
    August 6, 2015 Thursday 10:30 - 11:30 a.m. 216 Downtown


    Sign up for an info session
     
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    View all Info Sessions/Tours >>

    Contact Us/Request Info

    Contact Us/Request Info

    Questions?

    Before you send us an email, please ensure you have reviewed

    As well, if you meet any of the following criteria, please follow the links for more information, instead of sending the form:

    Contact us:

    email: programinfo@vcc.ca

    Program Highlights

    Program Highlights

    /programscourses/program-areas/program-highlights/baking/

    Career Prospects

    Career Prospects

    Graduates may be able to work in the following occupations:

    • Commercial Baker/Pastry Cook
    • Pastry Cook/Pastry Chef
    • Cake Decorator
    • Wedding Cake Creator
    • Chocolatier Assistant

    In addition, graduates may apply to the British Columbia Industry Training Authority for apprenticeship credits towards the Baker Red Seal Program.

    Course Schedule

    Courses Schedule

    Term 1

    Basic Principles (BAKG 1142) 1.0 credits  course outline
    Basic Methodology (BAKG 1143) 6.0 credits  course outline
    Budgeting & Cost Control (BAKG 1144) 1.0 credits  course outline
    Retail Operations (BAKG 1145) 4.0 credits  course outline


    Term 2

    Professionalism & Organization (BAKG 1242) 1.0 credits  course outline
    Fermentation (BAKG 1243) 3.0 credits  course outline
    Lamination (BAKG 1244) 2.0 credits  course outline
    Aeration & Emulsification (BAKG 1245) 2.0 credits  course outline
    Design & Decoration (BAKG 1246) 3.0 credits  course outline
    Frying (BAKG 1247) 1.0 credits  course outline


    Term 3

    Plated Desserts (BAKG 1314) 2.0 credits  course outline
    Catering & Special Orders (BAKG 1345) 4.0 credits  course outline
    Chocolate & Confections (BAKG 1347) 2.0 credits  course outline
    Dessert Cakes (BAKG 1348) 3.0 credits  course outline
    Small Desserts & Pastries (BAKG 1349) 3.0 credits  course outline
    Wedding Cakes & Marzipan (BAKG 1350) 2.0 credits  course outline


    Term 4

    Work Experience (BAKG 1230) 3.0 credits  course outline
    Capstone Project (BAKG 1346) 1.0 credits  course outline