Pastry Arts
Overview
Develop professional skills for fine pastry production including foundational baking, plated desserts, cake design, and chocolate and confection work.
| Tuition | $5,952 |
|---|---|
| Credential | Certificate |
| Length | 11 months |
| Hours | Full-time |
| Delivery | Class-based |
| Campus | Downtown |
| Tuition | $28,387 |
|---|---|
| Credential | Certificate |
| Length | 11 months |
| Hours | Full-time |
| Delivery | Class-based |
| Campus | Downtown |
| PGWP | Not listed as eligible |
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
What you will learn
- Apply advanced skills and knowledge in the pastry arts to the production of a variety of advanced pastry items for a professional baking environment.
- Evaluate advanced confections, cakes 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 confections, cakes, 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 the pastry arts.
- Reflect on performance and practice to enhance professional skills needed to enter and advance in the pastry arts.
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 Artisan Baking Certificate.
Admission requirements
Program-specific
- English Language Proficiency at a grade 10 level or equivalent
- Apprenticeship and Workplace Math 10 or equivalent
- Valid BC FoodSafe Level 1 Certificate or equivalent
Learn more about VCC's academic upgrading or English as a Second Language (ESL) courses, or discover which university transfer options are right for you.
Recommended considerations
- 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.
Program availability
Winter 2027 |
|
|---|---|
| Program start date | Jan, Mar |
| Status | Open |
| Application opens | Feb 1, 2026 |
| Application deadline | Dec 1, 2026 |
Fall 2027 |
|
| Program start date | Aug, Sep |
| Status | Open |
| Application opens | Oct 1, 2026 |
| Application deadline | Jun 1, 2027 |
Winter 2027 |
|
|---|---|
| Program start date | Mar |
| Status | Open |
| Application opens | Feb 1, 2026 |
Fall 2027 |
|
| Program start date | Aug |
| Status | Open |
| Application opens | Oct 1, 2026 |
Courses
Classes are generally run on Monday to Friday. When these intakes (full program) are offered, these are the class times (subject to change):
- January: 7 a.m. - 1:45 p.m.
- March: 7 a.m. - 1:45 p.m.
- April: 12:30 - 7 p.m.
- May: 12:30 - 7 p.m.
- September: 7 a.m. - 1:45 p.m.
- October: 12:30 - 7 p.m.
The work experience at the end of the program is scheduled by the employer.
| 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 1275 | Chocolate & Confectionery | 4 |
| BAKG 1276 | Advanced Cakes | 4 |
| BAKG 1277 | Advanced Pastries & Dessert Presentation | 4 |
| BAKG 1278 | Advanced Decoration | 2 |
| BAKG 1279 | Selected Topics in Pastry Arts | 2 |
| BAKG 1375 | Pastry Arts Capstone Project | 1 |
| BAKG 1376 | Pastry Arts 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 costs
| Application fee | $36 | |
|---|---|---|
| Tuition | $5,952 |
Term 1 - $1,624 Term 2 - $1,624 Term 3 - $2,165 Term 4 - $542 |
| Student union | $296 | |
| College initiative | $136 | |
| Campus resource | $239 | |
| Medical and dental | $285 | Explore medical insurance options |
| U-Pass | $527 | Get your student transit pass |
| Graduation | $45 | |
| Other fees | $283 | |
| Total | $7,795 |
Books and Supplies
Textbooks or other supplies may be required for this program. Visit the VCC Bookstore for more information.
* Fees are approximate and subject to change with the approval of VCC's Board of Governors. Students are required to pay any applicable fee increases. Application and assessment fees are non-refundable. Tuition fees include a non-refundable deposit.
Refund policies vary for domestic and international students. Review the applicable policy for eligibility, deadlines, and refund amounts.
Need help with tuition?
Explore your options for scholarships, grants, bursaries, and loans.
Technical requirement
Tuition deposits are usually payable within three weeks after an offer is issued. The amount listed on this page is based on the first-term estimate. Refer to your offer for the exact amount required to accept an offer – either First-Term Estimate or First-Year Estimate.
| Tuition deposit | $10,250 | $10,000 non-refundable |
|---|---|---|
| Application fee | $145 | |
| Tuition | $28,387 | |
| Student union | $296 | |
| College initiative | $143 | |
| Campus resource | $284 | |
| Medical and dental | $285 | Explore medical insurance options |
| Temporary medical insurance | $149 | |
| U-Pass | $527 | Get your student transit pass |
| Graduation | $45 | |
| Other fees | $286 | |
| Total | $30,543 |
Books and Supplies
Textbooks or other supplies may be required for this program. Visit the VCC Bookstore for more information.
* Fees are approximate and subject to change with the approval of VCC's Board of Governors. Students are required to pay any applicable fee increases. Application and assessment fees are non-refundable. Tuition fees include a non-refundable deposit.
Refund policies vary for domestic and international students. Review the applicable policy for eligibility, deadlines, and refund amounts.
Need help with tuition?
Explore your options for scholarships, grants, bursaries, and loans.
Technical requirement
How to apply
Seats are offered to applicants who have met all admission requirements, on a first-qualified, first served basis.
Ready to apply?
Online
You will be directed to EducationPlannerBC.
Fill out a PDF form and mail to:
VCC Registrar's Office
1155 East Broadway
Vancouver, B.C., V5T 4V5
International students
Apply to VCC international programs online. Check the availability status for your desired program and intake before applying.
Contact us
Advising services
Phone: 604.871.7000, option 2
Email: [email protected]
Advising services for International students
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