
Learn the foundations of professional baking and earn your apprenticeship Level 1 while still in high school.
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
Program-specific
- Food Safe Certificate Level 1
- Strong attendance and punctuality record
- Current enrollment at minimum Grade 10 level
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:
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:
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:
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 |
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.
† B.C. Labour Market Outlook 2018