This course provides students with the opportunity to apply the skills and knowledge acquired throughout the program to a professional setting under the supervision of a professional baker or pastry chef.
Prerequisites
BAKG 2170, BAKG 2140, BAKG 2160, BAKG 2165.
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 baking and pastry items
- Consistency and accuracy in the production of baking and pastry items
- Adherence to industry health, safety, and employment standards in a professional baking or pastry kitchen
- Application of the knowledge, skills, and attitudes necessary for success and sustainable professional practice in a professional baking or pastry kitchen
- Recording and reflecting on activity, observations, and learning while working in a professional baking or pastry kitchen.
Course schedules
Select your program to see the available course schedules.
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.