This program is under review. This page will be updated when the review is complete and a new start date has been determined.
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
- Effective communication
What to expect
- 11 months of full-time study in four terms:
- Introduction to Baking
- Applied Baking
- 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
- Cooperative learning
- Active participation
- A fully operational kitchen and bakeshop environment
- Self-directed learning
- Successful completion of Grade 10 or equivalent in country of origin
- Successful completion of a Math course at the Grade 10 or equivalent level
- Proof of completion of VCC Lower Intermediate English or equivalent, which includes a Canadian Language Benchmark of Listening Speaking, Reading 5 and Writing 4; TOEFL: 45; or IELTS: overall 4.5, with no band less than 4.0
- Food Safe Level 1 Certificate
- 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.
- 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.
Program general hours
English component: Monday to Friday from 10 a.m. to 12 p.m.
Baking component: Monday to Friday from 1 p.m. to 6:30 p.m.
The work experience at the end of the 10 months is scheduled by the employer.
Prior learning assessment and recognition
Prior learning assessment and recognition is not available for this program.
|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 1275||Chocolate & Confectionery||4|
|BAKG 1276||Advanced Cakes||4|
|BAKG 1277||Advanced Pastries & Dessert Presentation||4|
|BAKG 1278||Advanced Decoration||2|
|BAKG 1279||Selected Topics in Pastry Arts||2|
|BAKG 1375||Pastry Arts Capstone Project||1|
|BAKG 1376||Pastry Arts Work Experience||3|
* 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|
2838 - Term 1
2838 - Term 2
2838 - Term 3
710 - Term 4
|Materials||0||not including textbooks|
|Medical and Dental||275|
|Program-specific extra fees||262|
* 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.
Seats are offered to applicants who have met all admission requirements, on a first-qualified, first served basis.
† B.C. Labour Market Outlook 2018