Pastry Arts

CREDENTIAL: Certificate

Develop professional skills for fine pastry production including foundational baking, plated desserts, cake design, and chocolate and confection work.

Tuition: 5499*
Credential: Certificate
Hours: Full-time
Delivery: Class-based
Program Flyer: Download
Campus: Downtown Downtown
Start Dates: Jan, Mar, Apr, Oct
Job openings predicted
Job openings predicted

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What you will learn

  • Health, sanitation, 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
  • Fermentation, leavening, gluten development
  • Aeration and emulsification
  • Yeast doughs, quickbreads, loaf cakes
  • Cookies, pies, tarts
  • Croissant, Danish, and puff dough lamination
  • Cakes, cookies, sponges
  • Buttercreams, glazes, ganaches
  • Dessert plating and presentation
  • Composition, use of colour and texture
  • Pastries, slices, squares
  • Deep-fat frying
  • Yeast doughnuts, cake doughnuts, French crullers
  • Use of seasonal fruits and other ingredients
  • Crème bru?le?e and ice cream
  • Chocolate and confection making
  • Chocolate tempering
  • Truffles and moulded chocolates
  • Aerated confections and fruit jellies
  • Caramel and sugar work
  • Dessert cakes, layered cakes, entremets
  • Mousses and fillings
  • Piping skills
  • Icings and decorative techniques
  • Wedding cake design and assembly
  • Flower-making and rolled fondant
  • Marzipan figurines and airbrushing
  • 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
  • Menu design
  • Catering
  • Effective communication

What to expect

  • 11 months of full-time study in four terms:   
    • Introduction to Baking
    • Applied Baking
    • Pastry
    • 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
  • Direct instruction
  • Interactive instruction
  • Demonstrations
  • Problem-solving
  • Cooperative learning
  • Active participation
  • A fully operational kitchen and bakeshop environment
  • Self-directed learning

Admission requirements




  • 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 *

Seats are offered to applicants who have met all admission requirements, on a first-qualified, first served basis.

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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Jan, Mar, Apr 2025
(Winter term)
February 01, 2024
Oct 2024
(Fall term)
October 01, 2023
You will be directed to EducationPlannerBC
Get started
Fill out a PDF form and mail to:
VCC Registrar's Office
1155 East Broadway
Vancouver, B.C., V5T 4V5

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