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Pastry Arts

CREDENTIAL: Certificate
START DATES

Develop professional skills for fine pastry production including foundational baking, plated desserts, cake design, and chocolate and confection work.

Tuition: 25971*
Credential: Certificate
Hours: Full-time
Delivery: Class-based
Program Flyer: Download /media/vancouver-community-college/content-assets/documents/international/flyer-pastry.pdf
Campus: Downtown Downtown
Start Dates: Jan, Mar, Apr, Oct
 
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What you will learn

  • Health, sanitation, 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
  • Fermentation, leavening, gluten development
  • Aeration and emulsification
  • Yeast doughs, quickbreads, loaf cakes
  • Cookies, pies, tarts
  • Croissant, Danish, and puff dough lamination
  • Cakes, cookies, sponges
  • Buttercreams, glazes, ganaches
  • Dessert plating and presentation
  • Composition, use of colour and texture
  • Pastries, slices, squares
  • Deep-fat frying
  • Yeast doughnuts, cake doughnuts, French crullers
  • Use of seasonal fruits and other ingredients
  • Crème bru?le?e and ice cream
  • Chocolate and confection making
  • Chocolate tempering
  • Truffles and moulded chocolates
  • Aerated confections and fruit jellies
  • Caramel and sugar work
  • Dessert cakes, layered cakes, entremets
  • Mousses and fillings
  • Piping skills
  • Icings and decorative techniques
  • Wedding cake design and assembly
  • Flower-making and rolled fondant
  • Marzipan figurines and airbrushing
  • 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
  • Menu design
  • Catering
  • Effective communication

What to expect

  • 11 months of full-time study in four terms:   
    • Introduction to Baking
    • Applied Baking
    • Pastry
    • Capstone
  • 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
  • Direct instruction
  • Interactive instruction
  • Demonstrations
  • Problem-solving
  • Cooperative learning
  • Active participation
  • A fully operational kitchen and bakeshop environment
  • Self-directed learning

Admission requirements

Program-specific

General

  • 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 [PDF].   

Recommended Characteristics

  • Basic computer and word processing skills
  • Organizational and time management skills
  • Enjoys working independently and in a team
  • Physical condition and stamina to meet the demands of the program, including good motor skills and hand-eye coordination
  • Creativity is an asset
  • Applicants must be able to physically handle all wheat, dairy, egg, and nut products and all associated by-products required to meet the program outcomes. Any other known food allergies must be disclosed.

Courses *

Program general hours

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

Prior learning assessment and recognition

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

BAKG 1142 Basic Principles 1
BAKG 1143 Basic Methodology 6
BAKG 1144 Budgeting and Cost Control 1
BAKG 1145 Retail Operations 4
BAKG 1242 Professionalism & Organization 1
BAKG 1243 Fermentation 3
BAKG 1244 Lamination 2
BAKG 1247 Frying 1
BAKG 1245 Aeration & Emulsification 2
BAKG 1246 Design and Decoration 3
BAKG 1347 Chocolate & Confections 2
BAKG 1348 Dessert Cakes 3
BAKG 1349 Small Desserts & Pastries 3
BAKG 1314 Plated Desserts 2
BAKG 1350 Wedding Cakes & Marzipan 2
BAKG 1345 Catering & Special Orders 4
BAKG 1346 Capstone Project 1
BAKG 1230 Work Experience 3
Total Credits 44

Fees and other costs *

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

Tuition Deposit

15800 (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 25971
Student union256
College initiative130
Materials0 not including textbooks
Campus resource260
Laundry0
Tools (deposit)0
Coverall (deposit)0
Uniform (deposit)0
Medical and Dental 275
Temporary Medical Insurance 149
U-PASS 487
Graduation45
Program-specific extra fees262
Total
Textbooks or other supplies may be required for this program. For information and prices, visit the VCC Bookstore.

Apply now

Jan, Mar, Apr 2025
(Winter term)
February 01, 2024
Oct 2024
(Fall term)
October 01, 2023

STATUS INFORMATION

  • 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.
ONLINE
Apply to VCC international programs online. Check the application availability status for your desired program and intake before applying.
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