Gain professional expertise in artisanal bread and pastry production, including foundational baking techniques, gluten-free options, savoury items, and internationally inspired products.
Artisan Baking
What you will learn
Upon successful completion of this program, graduates will be able to:
- Apply advanced skills and knowledge in artisan baking to the production of a variety of advanced artisan breads and pastries in a professional baking environment.
- Evaluate advanced artisan breads and pastries for consistency and accuracy in yield, flavour, texture, and overall appearance according to product specifications and standards.
- Identify and describe the principles of nutrition relating to advanced artisan breads and pastries.
- Adhere to industry health, safety and employment standards in the preparation, handling, and storage of food and equipment.
- Apply the knowledge, skills, and attitudes necessary for success and sustainable professional practice in artisan baking.
- Reflect on performance and practice to enhance professional skills needed to enter and advance in the artisan baking industry.
What to expect
Program Duration and Maximum Time for Completion
The program is 44 weeks. Students must complete the credential within 3 years.
Students who successfully complete this credential may be eligible to receive advance standing in the Pastry Arts Certificate.
The Artisan Baking Certificate is designed to meet the training needs of industry and the required training objectives established by SkilledTradesBC.
Courses are delivered at the downtown campus.
The program is delivered in professional baking labs and classroom settings. Student products are sold in the VCC Bakeshop to enrich their practical and professional skills. Classroom instruction is designed for students to develop the theoretical knowledge and professional skills required for success in the baking industry, with a maximum of 30 pages of reading per week.
The program design is based on a learner-centred and experiential approach whereby students learn through experience in a professional setting. Active learning and participation are emphasized to promote the development of knowledge, skills, and the mindset required for success in the food industry. Professional skills such as teamwork, critical thinking, reflective practice, and interpersonal communication are emphasized throughout the program.
Admission requirements
Program-specific
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English Language Proficiency at a grade 10 level or equivalent
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?Apprenticeship and Workplace Math 10 or equivalent
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Valid BC FoodSafe Level 1 Certificate or equivalent
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.
Program Considerations
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?Basic computer and word processing skills
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Organizational and time management skills
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Enjoys working independently and in a team
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Physical condition and stamina to meet the demands of the program, including good motor skills and hand-eye coordination
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Creativity is an asset
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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 *
Classes are generally run on Monday to Friday, from 7:00 a.m. to 12:30 p.m. 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.
| Code | Title | Credits |
|---|---|---|
| BAKG 1150 | Quick Breads & Cookies | 4 |
| BAKG 1155 | Pies, Tarts, Puff Pastries | 4 |
| BAKG 1160 | Basic Lean Yeast Doughs | 4 |
| BAKG 1165 | Basic Rich Yeast Doughs | 4 |
| BAKG 1170 | Basic Cakes & Pastries | 4 |
| BAKG 1175 | Specialty Cakes & Pastries | 4 |
| BAKG 1265 | Advanced Lean Yeast Doughs | 4 |
| BAKG 1266 | Sourdough Baking | 4 |
| BAKG 1267 | Advanced Rich Yeast Doughs | 4 |
| 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 | |
* This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.
Fees and other costs *
Tuition deposits are payable usually within three weeks after a Letter of Offer is issued.
| Fee description | Fee Amount | Notes |
|---|---|---|
| Application fee | 145 | |
| Tuition Tuition | 27830 | |
| Student union | 290 | |
| College initiative | 140 | |
| Materials | 0 | not including textbooks |
| Campus resource | 279 | |
| Laundry | 0 | |
| Tools (deposit) | 0 | |
| Coverall (deposit) | 0 | |
| Uniform (deposit) | 0 | |
| Medical and Dental | 285 | |
| Temporary Medical Insurance | 149 | |
| U-PASS | 516 | |
| Graduation | 45 | |
| Program-specific extra fees | 2126 | |
| Total |
* Tuition and other fees are approximate and subject to increase up to 5% per year. Students will be required to pay increased rates if the fees change at any time during the period of enrolment in the program. Application and assessment fees are non-refundable.
Fees listed are for international students. For domestic programs, visit vcc.ca.
Any refunds are issued according to VCC's international refund policy.
Apply now
This is a stand-alone program with no options to combine specialties. Students wishing to study both artisan baking and pastry specialties should apply to the 2-year Baking and Pastry Dual Certificates program.