Baking and Pastry Arts

CREDENTIAL: Dual Certificates

Learn professional techniques for artisanal bread and fine pastry production from Canada’s top bakers in a fully equipped industrial kitchen.

Tuition: 38909*
Credential: Dual Certificates
Length: 2 0 years
Hours: Full-time
Delivery: Class-based
Program Flyer: Download /media/vancouver-community-college/content-assets/documents/international/flyer-baking-and-pastry-arts-dual-certificate.pdf
Campus: Downtown Downtown
Start Dates: Feb, May, Sep

What you will learn

  • Health, sanitation, and safety
  • Use of bakery equipment including scales, mixers, proofers, and ovens
  • Knife skills
  • Theoretical baking principles and processes
  • Ingredients and methodology
  • Biscuits and muffins
  • Pie dough and straight dough
  • Aeration and emulsification
  • Cookies, pies, tarts
  • Croissant, Danish, and puff dough lamination
  • Cakes, cookies, sponges
  • Buttercreams, glazes, ganaches
  • Dessert plating and presentation
  • Composition, use of colours and textures
  • Pastries, slices, and squares
  • Quickbreads and loaf cakes
  • Deep-fat frying
  • Yeast doughnuts, cake doughnuts, French crullers
  • Fermentation, leavening, gluten development
  • Wild yeast, sourdough starters, biga, poolish
  • Hearth baking
  • Grains and flours
  • Shaping and molding
  • Mixing and portioning
  • Gluten-free baking and ingredients
  • Meat and vegetable pies
  • Sausage rolls, Cornish pasties, calzones
  • Asian buns and tarts
  • Pita breads and flatbreads
  • Sandwiches
  • Consistency and accuracy
  • Environmental conditions
  • Daily production planning
  • Standard math functions
  • Retail bakeshop management
  • Professional etiquette and personal hygiene
  • Troubleshooting and problem solving
  • Ingredient and equipment suppliers
  • Merchandising, inventory, and cost control
  • Waste management
  • Catering
  • Effective communication

What to expect

  • Classes Monday to Friday - a.m. or p.m. (one option will be available each term; times are subject to change)
  • Purchase of textbooks and baking tools (available at the VCC Bookstore)
  • Purchase of closed-top, non-slip footwear
  • A fully operational kitchen and bakeshop environment
  • Direct instruction
  • Interactive instruction
  • Demonstrations
  • Problem-solving
  • Cooperative learning
  • Active participation
  • Self-directed learning
  • Three weeks of industry work experience
  • Capstone project
  • Opportunity to take exams for SkilledTradesBC Level 1 certification

Admission requirements


  • Successful completion of Grade 10 or higher (note that this program is Canadian Language Benchmarked at Listening, Speaking, Reading 7 and Writing 6); TOEFL: 68; or IELTS: Overall 5.5, with no band less than 5.0
  • Apprenticeship and Workplace Math 10 or higher
  • BC Foodsafe Certificate Level 1

For students applying to the Combined Skills with ESL support program, the admission requirements are:

  • Successful completion of Grade 10 or equivalent in country of origin
  • Successful completion of a Math course at the Grade 10 or equivalent level
  • Proof of completion of VCC Lower Intermediate English or equivalent, which includes a Canadian Language Benchmark of Listening, Speaking, Reading 5 and Writing 4; TOEFL: 45; or IELTS: overall 4.5, with no band less than 4.0
  • BC Foodsafe Certificate Level 1


  • Seats are offered to applicants who have met all admission requirements, on a first-qualified, first-served basis.
  • International applicants must be 17 years of age or older or a graduate of a secondary school. (Some exceptions may apply.)
  • Applicants must submit official transcripts and educational documents as required by their course or program.
  • All VCC applicants are required to function successfully in an English-speaking classroom. English requirements vary by program. For details, visit VCC International - English Requirements.   

Recommended Characteristics

It is recommended that applicants have successfully completed English 10 and Science 10 (for those who are not applying for the Combined Skills with ESL support program).

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.

Courses *

Prior learning assessment and recognition

Prior learning assessment and recognition is not available for this program.

Classes are generally run on Monday to Thursday from 1:00 p.m. to 6:30 p.m. for the first certificate, and Monday to Friday from 7:00 a.m. to 12:30 p.m. for the second certificate. The work experience at the end of the program is scheduled by the employer. Class times are subject to change.

Course sequence may change subject to department scheduling.

First Certificate

Plan of Study Grid
Term One Credits
BAKG 1150 Quick Breads & Cookies 4
BAKG 1155 Pies, Tarts, Puff Pastries 4
BAKG 1160 Basic Lean Yeast Doughs 4
Term Two
BAKG 1165 Basic Rich Yeast Doughs 4
BAKG 1170 Basic Cakes & Pastries 4
BAKG 1175 Specialty Cakes & Pastries 4
Term Three
BAKG 1265 Advanced Lean Yeast Doughs 4
BAKG 1266 Sourdough Baking 4
BAKG 1267 Advanced Rich Yeast Doughs 4
Term Four
BAKG 1268 Advanced Laminated Doughs 3
BAKG 1269 Gluten Free Baking 1
BAKG 1365 Artisan Baking Capstone Project 1
BAKG 1366 Artisan Baking Work Experience 3
  Total Credits 44

Second Certificate

Plan of Study Grid
Term Five Credits
BAKG 1275 Chocolate & Confectionery 4
BAKG 1276 Advanced Cakes 4
BAKG 1277 Advanced Pastries & Desserts 4
Term Six
BAKG 1278 Advanced Decoration 2
BAKG 1279 Selected Topics in Pastry Arts 2
BAKG 1375 Pastry Arts Capstone Project 1
BAKG 1376 Pastry Arts Work Experience 3
  Total Credits 20

Fees and other costs *

Tuition deposits are payable usually within three weeks after a Letter of Offer is issued.

Tuition Deposit

18000 (10000 non-refundable)

Tution deposits are payable usually within two (2) weeks after a Letter of Offer is issued.

Fee descriptionFee AmountNotes
Application fee145
Tuition Tuition 38909
Student union425
College initiative195
Materials0 not including textbooks
Campus resource390
Tools (deposit)0
Coverall (deposit)0
Uniform (deposit)0
Medical and Dental 428
Temporary Medical Insurance 149
U-PASS 736
Program-specific extra fees0
Textbooks or other supplies may be required for this program. For information and prices, visit the VCC Bookstore.

Apply now

Feb 2025
(Winter term)
February 01, 2024
Jun 2025
(Spring/Summer term)
June 01, 2024
Sep 2024
(Fall term)
October 01, 2023


  • Apply Now: Qualified applicants may receive offers of admission if seats are available, or placed on waitlists if seats are full.
  • Closed: Applications are not accepted.
  • For details about application availability based on study permit status and recommendations if the application status is closed, visit the Availability Status page.
Apply to VCC international programs online. Check the application availability status for your desired program and intake before applying.

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