Baking and Pastry Arts – Artisan Baking

CREDENTIAL: Certificate
Tuition: 5499*
Credential: Certificate
Hours: Full-time
Delivery: Class-based
Program Flyer: Download
Campus: Downtown Downtown
Start Dates: May
Job openings predicted
Job openings predicted
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Attend an Information Session

Meet instructors, ask questions, and tour our facilities.

What you will learn

  • Health, sanitation, and safety
  • Use of bakery equipment including scales, mixers, proofers, and ovens
  • Knife skills
  • Theoretical baking principles and processes
  • Ingredients and methodology
  • Biscuits and muffins
  • Pie dough and straight dough
  • Aeration and emulsification
  • Cookies, pies, tarts
  • Croissant, Danish, and puff dough lamination
  • Cakes, cookies, sponges
  • Buttercreams, glazes, ganaches
  • Dessert plating and presentation
  • Composition, use of colours and textures
  • Pastries, slices, and squares
  • Quickbreads and loaf cakes
  • Deep-fat frying
  • Yeast doughnuts, cake doughnuts, French crullers
  • Fermentation, leavening, gluten development
  • Wild yeast, sourdough starters, biga, poolish
  • Hearth baking
  • Grains and flours
  • Shaping and molding
  • Mixing and portioning
  • Gluten-free baking and ingredients
  • Meat and vegetable pies
  • Sausage rolls, Cornish pasties, calzones
  • Asian buns and tarts
  • Pita breads and flatbreads
  • Sandwiches
  • Consistency and accuracy
  • Environmental conditions
  • Daily production planning
  • Standard math functions
  • Retail bakeshop management
  • Professional etiquette and personal hygiene
  • Troubleshooting and problem solving
  • Ingredient and equipment suppliers
  • Merchandising, inventory, and cost control
  • Waste management
  • Catering
  • Effective communication

What to expect

  • Eleven months of full-time study over four terms:    
    • Introduction to Baking
    • Applied Baking
    • Artisan Baking
    • 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
  • A fully operational kitchen and bakeshop environment
  • Direct instruction
  • Interactive instruction
  • Demonstrations
  • Problem-solving
  • Cooperative learning
  • Active participation
  • Self-directed learning
  • Three weeks of industry work experience
  • Capstone project
  • Opportunity to take exams for ITA Level 1 certification

Admission requirements


  • Successful completion of Grade 10 or higher (note that this program is Canadian Language Benchmarked at Listening, Speaking, Reading 7 and Writing 6); TOEFL: 68; or IELTS: Overall 5.5, with no band less than 5.0
  • Apprenticeship and Workplace Math 10 or higher
  • BC Foodsafe Certificate Level 1

For students applying to the Combined Skills with ESL support program, the admission requirements are:

  • Successful completion of Grade 10 or equivalent in country of origin
  • Successful completion of a Math course at the Grade 10 or equivalent level
  • ELSK 0515 and ELSK 0520 each with a grade of 'S' or equivalent (Canadian Language Benchmarks of Listening 5, Speaking 5, Reading 5 and Writing 5)
  • English Language Proficiency demonstrated by one of the following:
    • IELTS (International English Language Testing System) with a minimum overall score of 4.5 with no band lower than 4.0 or
    • TOEFL iBT (Test of English as a Foreign Language Internet-based Test) with a minimum score of 45, or equivalent
  • BC Foodsafe Certificate Level 1



  • This program is available to Canadian citizens and permanent residents. See program options for international students at VCC International.
  • Applicants who self-identify as Indigenous are strongly encouraged to connect with VCC’s Indigenous Education and Community Engagement team to learn more about VCC’s Indigenous Enrolment policy, application preparation/completion, program advising, and a range of other individualized services.
  • Applicants must be 16 years of age or older or a graduate of a secondary school. (Some exceptions may apply.)
  • Applicants must submit official transcripts and other documents as required by their course or program. Seats are offered to eligible applicants with completed applications, in order of application completion date (except for programs with competitive admissions). A complete application includes an application form, evidence of educational pre-requisites (e.g. transcripts), any required supporting documents (e.g. language proficiency, audition video), and the required deposit or fee payment. If you do not meet the requirements for the term applied, your application may be cancelled.

Missing prerequisites? Learn more about VCC's tuition-free academic upgrading or English as a Second Language (ESL) courses, or discover which university transfer options are right for you.

Recommended Characteristics

  • ?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.

Courses *

Prior learning assessment and recognition

Prior learning assessment and recognition is not available for this program.

Fees and other costs *

Tuition Deposit

0 (0 non-refundable)

Tution deposits are payable usually within two (2) weeks after a Letter of Offer is issued.

Fee descriptionFee AmountNotes
Application fee36
Tuition Tuition 5499
Student union256
College initiative125
Materials0 not including textbooks
Campus resource220
Tools (deposit)0
Coverall (deposit)0
Uniform (deposit)0
Medical and Dental 275
Temporary Medical Insurance 0
U-PASS 487
Program-specific extra fees262
Textbooks or other supplies may be required for this program. For information and prices, visit the VCC Bookstore.

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May 2024
(Spring/Summer term)
June 01, 2023
You will be directed to EducationPlannerBC
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Fill out a PDF form and mail to:
VCC Registrar's Office
1155 East Broadway
Vancouver, B.C., V5T 4V5
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Attend an Information Session

Meet instructors, ask questions, and tour our facilities.

Ask a question