This course provides students with an opportunity to apply the principles of bakery management to the development of a basic business proposal. Students work in small groups to research and apply key considerations and requirements of opening a short-term baking business at a farmers’ market. Emphasis is placed on research, critical thinking, communication, and teamwork.
Prerequisites
BAKG 1265, BAKG 1266, BAKG 1267.
Course type
This course is offered as part of a VCC program and cannot be taken individually.
International students: Eligibility is determined at the program level. Visit the program page for international student requirements and application information.
- BC Farmer’s Market Association regulations, processes, procedures
- Commissary kitchens, production, transportation logistics
- Seasonal bakery products/themes
- Production costing, overhead, break-even costing
- Marketing strategy, packaging, labelling, merchandising
- Professional communication with peers and industry colleagues
- Safety & sanitation in the production of baked goods for a farmer’s market booth
Course schedules
Select your program to see the available course schedules.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 41628 |
March 1, 2027 to March 4, 2027 |
Lecture | VCC Downtown Campus | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule. All self-paced courses have on-campus tests. Off-site certified invigilation centres may be used at the student's expense.
How to take this course
This course is offered as part of a VCC program only.
Contact us
If you have any questions, please email at [email protected].
† 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.