vcc.ca
BAKG 2280: Baking & Pastry Arts Work Experience
Effective date
September 2025
Department
Baking & Pastry-Artisan Int'l
School
Hospitality, Food Studies and Applied Business
Description
This course provides students with the opportunity to apply the skills and knowledge acquired throughout the program to a professional setting under the supervision of a professional baker or pastry chef.
Credits
4.0
Year of study
2nd Year Post-secondary
Prerequisites
BAKG 2170, BAKG 2140, BAKG 2160, BAKG 2165.
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Apply basic to advanced skills and knowledge in baking & pastry to the production of a variety of baked goods in a professional baking or pastry kitchen.
- Evaluate baked goods for consistency and accuracy in yield, flavour, texture, and overall appearance according to product specifications and standards of a professional baking or pastry kitchen.
- Identify and describe the principles of nutrition relating to the baked goods in a professional baking or pastry kitchen.
- Adhere to industry health, safety and employment standards in the preparation, handling, and storage of food and equipment in a professional baking or pastry kitchen.
- Apply the knowledge, skills, and attitudes necessary for success and sustainable professional practice in a professional baking or pastry kitchen.
- Reflect on performance and practice to enhance professional skills needed to enter and advance in professional baking and pastry arts.
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 0
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 0
Practicum, Self-Paced, Individual Learning: 120
Total Hours: 120
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 0
Practicum, Self-Paced, Individual Learning: 120
Total Hours: 120
Instructional Strategies
Experiential learning
Grading System
Percentages
Passing grade
70%
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Practicum |
70 |
Industry supervisor evaluation (one mid-point evaluation and one final evaluation) |
|
Assignments |
30 |
Weekly activity reports, final reflection |
Course topics
- Production of a variety of baking and pastry items
- Consistency and accuracy in the production of baking and pastry items
- Adherence to industry health, safety, and employment standards in a professional baking or pastry kitchen
- Application of the knowledge, skills, and attitudes necessary for success and sustainable professional practice in a professional baking or pastry kitchen
- Recording and reflecting on activity, observations, and learning while working in a professional baking or pastry kitchen.
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/. - To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.