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Baking and Pastry Arts - Pastry


The Baking and Pastry Arts – Pastry Certificate is designed to help learners connect theoretical principles of baking with practical application. It offers learners the opportunity to become skilled bakers and pastry cooks, with in-depth knowledge and skills to troubleshoot errors and manage product outcomes, thereby making positive contributions to their employers and their trade.

The certificate helps students develop the following skills and knowledge:

  • Analyzing and problem-solving skills for managing baking processes and product outcomes
  • Practical pastry arts and foundational baking skills, including skills in plating desserts, wedding cake design and creation, and chocolate and confection work
  • Fundamental retail bakery operation skills
  • In-depth knowledge and application of baking principles

Program Hours: The Baking Pastry program runs from 7am to 12:30 Monday to Friday. The April class runs from 1:00 pm to 6:30 pm. The work experience at the end of the 10 months is scheduled by the employer.

Program Status:
Accepting applications

Program one-pager
Start Length Credentials Campus Part- or Full-time
January (AM) March (AM) April (PM) 11 months Certificate Downtown Full-time

Apply Now

Apply Now

The first step, apply early. Students who have officially applied and met all admission requirements are sent a letter of acceptance approximately four to five months in advance of the next available start date. A first payment is required to reserve a space in the program.

Online Mail In Person
If you're ready and know the program you want, apply now. Download and complete the (PDF) application/registration form and mail it to VCC Registrar's Office Visit us at one of our campus locations.

After you apply, you can check application status to see if all of the requirements have been met or to update contact information. Please use the temporary login ID and Personal Identification Number (PIN) that you used to complete your original online application.

Program Description

Program Description

  1. Adhere to industry health and safety standards in the preparation, handling and storage of baked goods
  2. Comply with shop safety practices
  3. Practice professional etiquette and personal hygiene as required by the food industry
  4. Participate and communicate effectively as a team member
  5. Implement principles of bakery management and merchandising for inventory and cost control
  6. Plan and execute daily production lists to efficiently and confidently meet specific production criteria
  7. Perform standard math functions to prepare baked goods
  8. Prepare a variety of baked goods according to theoretical baking principles and processes which govern ingredient, methodology and environmental conditions
  9. Evaluate product outcomes for consistency and accuracy in yield, flavor, texture and overall appearance according to product specifications and standards
  10. Critically analyze and document performance to enhance comprehension and ongoing professional development

Admission Requirements

Admission Requirements

General

VCC welcomes applications from Canadian citizens and permanent residents.

As Vancouver Community College is a post-secondary institution committed to educating adult learners, applicants should be 16 years of age or older or a graduate of a secondary school.

Please note that you must submit official transcripts and educational documents to support your application; unfortunately, we cannot accept photocopies or fax versions.


Program Specific

Missing prerequisites? VCC offers courses in Adult Upgrading and English as an Additional Language to help you meet your goals.

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


Recommended Characteristics:

It is recommended that applicants have successfully completed English 10 and Science 10

It is strongly recommended that applicants consider the daily tasks associated with working in a professional bakery. These include the following physical and mental characteristics:

  • Physical condition and stamina to meet the demands of the baking industry
  • Good hand-eye coordination
  • Ability to multi-task, with strong and efficient organizational skills
  • Artistic ability is an asset

It is also recommended that students bring a digital camera for capturing images of their work. As part of the program involves online learning, a familiarity with computers and basic keyboarding skills are recommended.



Course Schedule

Fees and Other costs


Application Fee $35
Tuition Fee $4,883
Student Union Fee $119
College Initiative Fee $111
Student Union Health Plan Fee $146
Student Union Dental Plan Fee $146
U-Pass Fee $451
Other Costs
$21 - Graduation Fees
$191 - Campus Resource Fee
$227 - Other Fees
$875 - Textbooks & Tools
At the time of acceptance, a $300 non-refundable deposit will be required to hold your seat if accepted more than two months before the start date of the program. Full payment of the first installment will be required within two months before the start date.


For book lists and prices, check Bookstore.


Fees are approximate and subject to change without notice. Students are responsible for any increase in fees if advanced payments are made. The application fee is non-refundable. Fees are refunded according to the refund policy. For further clarification, see withdrawals and refunds information page.

Info Sessions

Info Sessions





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Contact Us/Request Info

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Program Highlights

Program Highlights

/programscourses/program-areas/program-highlights/baking/

Course Schedule

Courses Schedule

 

Term 1

(BAKG 1142) Basic Principles
course schedule schedule
1.0 credits  course outline
(BAKG 1143) Basic Methodology
course schedule schedule
6.0 credits  course outline
(BAKG 1144) Budgeting & Cost Control
course schedule schedule
1.0 credits  course outline
(BAKG 1145) Retail Operations
course schedule schedule
4.0 credits  course outline


Term 2

(BAKG 1242) Professionalism & Organization
course schedule schedule
1.0 credits  course outline
(BAKG 1243) Fermentation
course schedule schedule
3.0 credits  course outline
(BAKG 1244) Lamination
course schedule schedule
2.0 credits  course outline
(BAKG 1245) Aeration & Emulsification
course schedule schedule
2.0 credits  course outline
(BAKG 1246) Design & Decoration
course schedule schedule
3.0 credits  course outline
(BAKG 1247) Frying
course schedule schedule
1.0 credits  course outline


Term 3

(BAKG 1314) Plated Desserts
course schedule schedule
2.0 credits  course outline
(BAKG 1345) Catering & Special Orders
course schedule schedule
4.0 credits  course outline
(BAKG 1347) Chocolate & Confections
course schedule schedule
2.0 credits  course outline
(BAKG 1348) Dessert Cakes
course schedule schedule
3.0 credits  course outline
(BAKG 1349) Small Desserts & Pastries
course schedule schedule
3.0 credits  course outline
(BAKG 1350) Wedding Cakes & Marzipan
course schedule schedule
2.0 credits  course outline


Term 4

(BAKG 1230) Work Experience
course schedule schedule
3.0 credits  course outline
(BAKG 1346) Capstone Project
course schedule schedule
1.0 credits  course outline


VCC baking and pastry student amking chocolate art.
VCC baking and pastry student making cake.
Baker's tools
VCC baking and pastry student making cake.
VCC baking and pastry student making pasrty pie.
VCC baking and pastry student making pasrty pie.
VCC baking and pastry student making pasrty pie.
VCC baking and pastry student making pasrty pie.