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
Program Flyer: Download
Campus: Downtown Downtown
Start Dates: Jul
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
  • 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

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



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.

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 fee0
Tuition Tuition 2368
Student union64
College initiative69
Materials0 not including textbooks
Campus resource95
Tools (deposit)0
Coverall (deposit)0
Uniform (deposit)0
Medical and Dental 0
Temporary Medical Insurance 0
U-PASS 266
Program-specific extra fees262
Textbooks or other supplies may be required for this program. For information and prices, visit the VCC Bookstore.

Apply now

VCC longhouse logo dark green

Attend an Information Session

Meet instructors, ask questions, and tour our facilities.