This course provides students with the opportunity to apply the skills and knowledge acquired throughout the certificate to a professional artisan baking setting under the supervision of a professional baker.
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.
- Production of a variety of baked goods
- Consistency and accuracy in the production of baked goods
- Adherence to industry health, safety, and employment standards in a baking business
- Application of the knowledge, skills, and attitudes necessary for success and sustainable professional practice in a professional baking business
- Recording and reflecting on activity, observations, and learning while working in a professional baking business
Course schedules
Select your program to see the available course schedules.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 41629 |
March 8, 2027 to March 25, 2027 |
Lecture Practicum |
Varies | 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.