logo

Baking and Pastry Arts (Baker) Apprentice


Expert training for rising bakers. Complete your apprenticeship with VCC's comprehensive and up-to-date training that will meet both your needs and those of your employer.




Start Length Credentials Campus Part- or Full-time
see course schedule to register in seats available 4 weeks per level VCC Transcript Downtown Full-time

Program Description

Program Description

Apprentice training is divided into three levels, typically taken over three years.

Level 1 covers basic doughs, cakes and pastries. Level 2 involves advanced breads, puff pastries, specialty cakes and pies. Level 3 completes the training with chocolate work and advanced sweets and pastries.

Students train in classrooms and baking labs in VCC’s facility at the Downtown campus in Vancouver. Instruction is provided through lectures to introduce theory and demonstrations to illustrate practical application of the theory. Students then have ample opportunity in the baking labs to apply their skills and to demonstrate their knowledge.

The College supplies baking tools and uniforms while the apprentice is a student at VCC. However, students are encouraged to bring their own familiar tools. Students must pay a one month laundry fee.
Evaluation

In each level of baker’s training, students are evaluated on both their practical (hands-on) and technical (theoretical) skills. The practical component is worth 70% of the student’s mark, while the theoretical component is 30%. Students must achieve a combined mark of 70% to pass each level.

Students are evaluated on their practical skills on an ongoing basis throughout the four weeks. There is a mid term and final theory exam for each level of training. Upon successful completion of the third and final level, students write the Interprovincial (IP) Standards examination to obtain their Red Seal certification. When an apprentice passes this exam and accumulates the required number of work-based training hours for their trade, he/she earns their B.C. trade certification, or ticket, with a Red Seal endorsement. The Red Seal allows qualified tradespersons to practice their trade throughout Canada where the trade is designated without having to write further examinations.

For additional information about the program, call 604.871.7041 or email apprentice@vcc.ca.

Funding/financial support resources:
Apprenticeship Incentive Grant
Financial Supports
(information about Employment Insurance benefits or personal support payments for apprentices)

Service Canada, apprenticeship program office
4279 Canada Way (at Gilmore)
Burnaby, B.C.
Phone: 1.800.206.7218
Hours: Monday to Friday, 8:30 a.m. - 4 p.m.


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.

Students must be registered with the Industry Training Authority (ITA) as an Apprentice and have received an ITA Identification number.

To determine whether you qualify for apprenticeship training consult the Industry Training Authority.

New apprentices who have successfully completed an ITA approved training program can apply to the Industry Training Centre for credit towards the work-based and technical training requirements of their apprenticeship. Often, successful completion of a trades program or pre-apprentice program significantly reduces the work-based and/or training hours required for the trade.

Fees and Other costs


Application Fee No Fee
Tuition Fee $350 - Level 1
$350 - Level 2
$350 - Level 3
Student Union Fee $30
College Initiative Fee $10
Laundry Fee $40
Uniform Fee $60
U-Pass Fee $41 - per month subject to eligibility
Other Costs $14 - Campus Resource Fee
$85 - Textbooks and supplies approximate

Tools and recipe books: varies

Apprentice Classes are a first pay, first seat registration (where seats are available). If you are already a VCC Apprentice, you are able register directly into your next level through myvcc.ca.
A $200.00 non refundable deposit is required if you are registering before two months of the start of your class. You will be invoiced with the balance and a due date for payment.
Full fees are due if you are registering within two months of the start of class.
If you do not meet the requirements outlined by the ITA for the level you are registering in before one month of the start of class, you will be dropped from the course. It is your responsibility to ensure your ITA transcript is up to date with the Industry Training Authority. .

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





View all Info Sessions/Tours >>

Contact Us/Request Info

Contact Us/Request Info

Questions?

Before you send us an email, please ensure you have reviewed

As well, if you meet any of the following criteria, please follow the links for more information:

Contact us:

Ask a Question

Program Highlights

Program Highlights

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

Course Schedule

Courses Schedule

 

Term 1

(BAKP 1001) Baking and Pastry Apprentice Level 1
course schedule schedule
4.0 credits


Term 2

(BAKP 2001) Baking and Pastry Apprentice Level 2
course schedule schedule
4.0 credits


Term 3

(BAKP 3001) Baking and Pastry Apprentice Level 3
course schedule schedule
4.0 credits


VCC baking and pastry student using a rolling pin.
VCC baking and pastry student amking chocolate art.
Decadent pastry
Fresh baked banana bread made by VCC's baking and pastry students.
VCC baking and pastry students in the kitchen.
Baker's tools