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
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 Pastry Arts Certificate.
- 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
Program-specific
- 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)
or - English Language Proficiency demonstrated by one of the following:
- BC Foodsafe Certificate Level 1
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
General
- 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.
| 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 1265 | Advanced Lean Yeast Doughs | 4 |
| BAKG 1266 | Sourdough Baking | 4 |
| BAKG 1267 | Advanced Rich Yeast Doughs | 4 |
| BAKG 1268 | Advanced Laminated Doughs | 3 |
| BAKG 1269 | Gluten Free Baking | 1 |
| BAKG 1365 | Artisan Baking Capstone Project | 1 |
| BAKG 1366 | Artisan Baking 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 other costs
*| Fee description | Fee Amount | Notes |
|---|---|---|
| Application fee | 36 | |
| Tuition Tuition | 5499 |
Tuition Breakdown
1500 - Term 1
1500 - Term 2
2000 - Term 3
500 - Term 4
|
| Student union | 256 | |
| College initiative | 125 | |
| Materials | 0 | not including textbooks |
| Campus resource | 220 | |
| Laundry | 0 | |
| Tools (deposit) | 0 | |
| Coverall (deposit) | 0 | |
| Uniform (deposit) | 0 | |
| Medical and Dental | 275 | |
| U-PASS | 487 | |
| Graduation | 45 | |
| Program-specific extra fees | 262 | |
| Total |
Need help with tuition?
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* 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 $300 non-refundable deposit.
Fees listed are for domestic students. For international programs, visit VCC International.
Any refunds are issued according to VCC's refund policy.
Apply now
MONTH/TERM APPLICATION
OPEN DATE APPLICATION STATUS*
Class times for upcoming intakes (subject to change):
May intake: Monday to Thursday, 7:00 a.m. - 1:45 p.m.
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† B.C. Labour Market Outlook 2018