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
Program Duration and Maximum Time for Completion
The program is 24 weeks. Students must complete the credential within 3 years.
The Baking Foundation Certificate Program is designed to meet the training needs of industry. The program content is monitored by a Program Advisory Committee which recommends changes to material based on industry needs.
The program is delivered in professional baking labs and classroom settings. Student products are sold in the VCC Bakeshop to enrich their practical and professional skills. Classroom instruction is designed for students to develop the theoretical knowledge and professional skills required for success in the baking industry, with a maximum of 30 pages of reading per week.
The program design is based on a learner-centered and experiential approach whereby students learn through experience in a professional setting. Active learning and participation are emphasized to promote the development of knowledge, skills, and the mindset required for success in the food industry. Professional skills such as teamwork, critical thinking, reflective practice, and interpersonal communication are emphasized throughout the program.
This program is ideal for our Youth Train in Trades program. Upon completion of this program they can enter the baking industry in an entry level position. Upon completing high school, students can return to the program to complete the pastry or artisan certificate.
Job entry skills are taught in the main areas of the baking industry:
- General Baking
- Yeast Products
- Cakes and Pastries
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 (certification must remain valid throughout the course)
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
- 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 |
| Total Credits | 24 | |
* 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 and 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