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VCC International

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 Hours: The Baking Pastry program runs from 7am to 12:30 Monday to Friday. The April class runs from 1:00 pm to 6:30 pm. The work experience at the end of the 10 months is scheduled by the employer.

The October offering of this program will be offered on alternating years, starting October 2019.
Program Flyer
Start Length Credentials Campus Part- or Full-time
Jan, Mar, Apr, Oct 11 months Certificate Downtown Full-time

Program Description

Program Description

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

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.

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

Catering & Special Orders (BAKG 1345)
course schedule schedule
4.0 credits  course outline
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


Term 4

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


Fees and Other costs

Fees and Other Costs:


International Application Fee $145
Tuition Fee $20,563
Student Union Fee $209
College Initiative Fee $115
Student Union Health Plan Fee $146
Student Union Dental Plan Fee $146
U-Pass Fee $451
Other Costs Graduation Fees - $40

Campus Resource Fee - $206

Textbooks and tools - $875

Textbooks, supplies and shoes - $875

Contact Us/Request Info

Contact Us/Request Info

email: study@vcc.ca

Questions?

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Program: Baking and Pastry Arts - Pastry

Program Highlights

Program Highlights

Career Prospects