Baking Foundation – High School

CREDENTIAL: Certificate

Learn the foundations of professional baking and earn your apprenticeship Level 1 while still in high school.

Tuition: 2368*

Credential: Certificate

Length: 6 0 months

Hours: Full-time

Delivery: Class-based

Campus: Downtown

Start Dates: Jul

2.2_K

Job openings predicted
(2018-2028)^†

What you will learn

Health, sanitation, safety
Use of bakery equipment including scales, mixers, proofers, and ovens
Theoretical baking principles and processes
Ingredients and methodology
Pie dough and sweet short pastry
Pie fillings, decorations, tarts
Piped, dropped, rolled, and cut cookies
Packaging of cookies and squares
Puff doughs, products, fillings
Basic breads, rye breads, buns, bagels
Coffee cakes and doughnuts
Danish and croissant dough lamination
Chocolate (couverture) tempering
French pastries
Cake assembly and decorating
Cake mixing and baking
Communication and teamwork
Inventory control, costing, pricing
Basic math
Resume writing
Bakery management and marketing
Storeroom procedures

What to expect

Six months of full-time study in three levels:
- General Baking
- Yeast Products
- Cakes and Pastries
Classes Monday to Friday - a.m. or p.m. (one option will be available each term; times are subject to change)
High school graduation credits
College credits
600 hours of recognized work-based training
A fully operational kitchen and bakeshop environment
Active participation
Self-directed learning
Lab activities
Practical work
Written tests
Practical exams
Opportunity to take exams for ITA Level 1 certification

Admission requirements

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 submit official transcripts and educational documents as required by their course or program.

Recommended Characteristics

Physical condition and stamina to meet the demands of the baking industry
Ability to stand for long periods of time
Previous baking and/or cooking experience
Written reference from teacher or counsellor
Strong reading comprehension and study skills
Time management/multitask skills
Work independently
Interest in working with people
Maturity, interpersonal & communication skills
Good hand-eye coordination

Courses

Prior learning assessment and recognition

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

The six month program is organized into three levels:

Level 1 General Baking

Level 1 introduces the learner to the theoretical aspects of causes and effects of mixing and baking as well as ingredient functions, basic terminology, basic math and good manufacturing practices. Other topics include scaling accurately, metric conversions, portion control, equipment safety, correct food handling procedures, baking procedures, packaging, pricing and storing baked goods. Also included in Level 1 are the following courses:

Course List
Code	Title	Credits
BAKG 1101	Various Pies	2
BAKG 1102	Quick Breads	2
BAKG 1103	Cookies & Squares	2
BAKG 1104	Puff Doughs	2

Level 2 Yeast Products

Level 2 introduces the learner to the theoretical aspects of causes and effects of mixing and baking as well as ingredient functions, basic terminology, basic math and good manufacturing practices. Other topics include scaling accurately, metric conversions, portion control, equipment safety, correct food handling procedures, proofing and baking procedures, packaging, pricing and storing baked goods. Also included in Level 2 are the following courses:

Course List
Code	Title	Credits
BAKG 1105	Bread Doughs	3.5
BAKG 1106	Sweet Yeast Goods	2
BAKG 1107	Laminated Yeast Doughs	2.5

Level 3 Cakes and Pastries

Level 3 introduces the learner to the theoretical aspects of causes and effects of mixing and baking as well as ingredient functions, basic terminology, basic math and good manufacturing practices. Other topics include scaling accurately, metric conversions, portion control, equipment safety, correct food handling procedures, baking procedures, packaging, pricing and storing baked goods. Also included in Level 3 are the following courses:

Course List
Code	Title	Credits
BAKG 1108	French Pastries	2
BAKG 1109	Cake Decorating	3
BAKG 1110	Cake Making	2
BAKG 1111	Bakery Merchandising	1

* 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	0
Tuition Tuition	2368	Tuition Breakdown 0 - 1 0 - 2 0 - 3 0 - 4
Student union	64
College initiative	69
Materials	0	not including textbooks
Campus resource	95
Laundry	0
Tools (deposit)	0
Coverall (deposit)	0
Uniform (deposit)	0
Medical & Dental	0
U-PASS	266
Graduation	45
Program-specific extra fees	262
Total

Textbooks or other supplies may be required for this program. For information and prices, visit the VCC Bookstore.

Apply now

Class times for upcoming intakes (subject to change):

Monday to Thursday, 11:30 a.m. - 6:30 p.m.

Interested in this program? Please note:

Applicants do not apply to VCC directly. Interested students, teachers and counsellors are directed to contact the career program coordinator or administrator for their school district. Applicants are invited to meet with two members of baking department at VCC's Downtown campus. This interview helps determine whether students are suitable for the program. Applicants should bring a resume and letter of reference from a school counsellor or teacher to the interview. Applicants are also required to attend an information session. Parents and teachers are welcome. After successful interview the school district contact and student complete Youth in Trades Application and return completed application to youthintrades@vcc.ca.