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VCC International

Baking and Pastry Arts - Artisan Baking and Pastry for International Students

This program 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 and gain in-depth knowledge and skills to troubleshoot errors and manage product outcomes. Graduates may apply to the British Columbia Industry Training Authority for apprenticeship credits towards the baker Red Seal program.

This combined certificate program is for international students in Baking and Pastry Arts to learn both Artisan Baking specialty and Pastry specialty. Upon successful completion of a 11-month Baking and Pastry Certificate in Artisan Baking, students will continue with a 5-month Pastry specialty certificate after a scheduled break of one to two months. The combined program is equivalent to two-year full time studies.

Program Flyer
Start Length Credentials Campus Part- or Full-time
Feb, Sep 2 years Dual Certificates Downtown Full-time

Program Description

Program Description

This combined program is 16 months in length plus a schedule break, equivalent to two-year full time studies, combining a 11-month Artisan Baking program with a 5-month Pastry specialty.

  1. Introduction to baking (four months)
  2. Applied baking (four months)
  3. Artisan baking (four months)
  4. Capstone (one month)
  5. Pastry Specialty

Students in this program learn the following skills and knowledge:

  • Analyze and problem solve for managing baking process and product outcomes
  • Practical artisan baking and pastry arts skills
  • Fundamental retail bakery operation skills
  • In-depth knowledge and application of baking principles
  • Job search skills applicable to the Canadian labour market

Students are required to achieve a minimum 70% in all courses and exams.

Admission Requirements

Admission Requirements

General

Please note that you must submit official transcripts and educational documents to support your application; unfortunately, we cannot accept photocopies or fax versions.

Applicants should be 16 years of age or older or a graduate of a secondary school.

Proof of English Proficiency

VCC welcomes international students from around the world to the college's academic or career programs.

Applicants for whom English is a second language should submit proof of English proficiency.


Program Specific

VCC welcomes international students from around the world to the college's academic or career programs.

Applicants for whom English is a second language should submit proof of English proficiency.

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

  1. Successful completion of Grade 10 or equivalent in country of origin.
  2. Successful completion of a math course at the Grade 10 or equivalent level.
  3. English 10 or equivalent, including Canadian Language Benchmark of Listening 7, Speaking 7, Reading 7 and Writing 6, or IELTS academic module overall 5.5 (no band less than 5.0), or TOEFL iBT 68.

Students must submit official transcripts and educational documents to support an application. VCC does not accept photocopies or fax versions.

Courses Schedule

Courses Schedule

 

Term 1

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


Term 2

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


Term 3

Artisan Breads (BAKG 1341)
course schedule schedule
6.0 credits  course outline
Artisan Pastries (BAKG 1342)
course schedule schedule
3.0 credits  course outline
Catering & Special Orders (BAKG 1345)
course schedule schedule
4.0 credits  course outline
Gluten-Free Baking (BAKG 1343)
course schedule schedule
1.0 credits  course outline
Savoury & Ethnic Baking (BAKG 1344)
course schedule schedule
2.0 credits  course outline


Term 4

Capstone Project (BAKG 1346)
course schedule schedule
1.0 credits  course outline
Work Experience (BAKG 1330)
course schedule schedule
3.0 credits


Term 5

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


Fees and Other costs

Fees and Other Costs:


International Application Fee $145
Tuition Fee $30,508
Student Union Fee $334
College Initiative Fee $164
Uniform Fee $236
Student Union Health Plan Fee $219
Student Union Dental Plan Fee $219
U-Pass Fee $656
Other Costs Graduation Fees - $80

Campus Resource Fee - $305

Textbooks & Tools - $875

As international cohorts are exclusively for international students, international fees apply throughout the duration of the program.

Contact Us/Request Info

Contact Us/Request Info

email: study@vcc.ca

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Program: Baking and Pastry Arts - Artisan Baking and Pastry for International Students