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Baking Foundation - High School


Get a head start in a career as a baker! VCC partners with numerous Metro Vancouver school districts to provide exciting career exploration and skill training programs to secondary school students. At VCC, we provide a variety of enrolment options for secondary school students to earn academic and trades training credits. By the time students graduate from high school, they're skilled in a trade and ready to work and start an apprenticeship. This credit program is offered to students attending secondary school in any B.C. school district.

Program Status:
Accepting applications

Start Length Credentials Campus Part- or Full-time
August 2016 6 months Certificate Downtown Full-time

Apply Now

Apply Now

Applicants do not apply to VCC directly. Interested students, teachers and counsellors are directed to contact the career program coordinator or administrator for their school district. Applicants are invited to meet with two members of baking department at VCC's Downtown campus. This interview helps determine whether students are suitable for the program. Applicants should bring a resume and letter of reference from a school counsellor or teacher to the interview. Applicants are also required to attend an information session. Parents and teachers are welcome.

Program Description

Program Description

Students who enroll and graduate from the program receive:

  1. Entry level trades training in general baking
  2. College credits resulting in a VCC baking foundation certificate
  3. 600 hours of work-based training credits towards a Level 1 apprenticeship
  4. An opportunity to write the Level 1 technical exam
  5. Secondary school graduation credits

Classes are generally held Monday to Thursday, 1 p.m. - 7:15 p.m. (subject to change).


This program is eligible for ACE-IT funding. Accelerated Credit Enrolment in Industry Training (ACE-IT) is a program of the Industry Training Authority of British Columbia. The ACE-IT program provides secondary school districts with funds to pay tuition and other costs associated with industry training. The financial support provided by the ACE-IT program may be used by school districts to financially assist individual secondary school students with paying for college while still attending high school. As funding from the ACE-IT program may not cover all costs to attend college, students should check with their school or district as to the portion of the fees/costs they may be expected to pay.


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 18 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.
  1. Grade 10 graduation or equivalent.
  2. Food Safe Level 1 Certificate

All of the above admission requirements must be attached to your application.


Recommended Characteristics:

Physical and mental abilities required to perform the daily tasks associated with working in a professional bakery include:

  • Performing in a busy, fast-paced and stressful environment
  • Ability to work independently, meeting daily production deadlines
  • Ability to learn three or four new recipes each day
  • Strong and efficient organizational skills, ability to multi-task
  • Produce tasteful, flavourful and attractive products on a consistent and timely basis
  • Some creativity and artistic talent an asset
  • Motor skills and physical capability needed to efficiently and safely operate industrial machinery
  • Standing for prolonged periods of time
  • Regular lifting and transportation of heavy objects
  • Efficiently functioning in extreme heat

Applicants are encouraged to spend up to one week in the program prior to applying to determine their suitability for the baking and pastry arts program and the baking industry.



Course Schedule

Fees and Other costs


Application Fee No Fee
Tuition Fee $2,061
Student Union Fee $29
College Initiative Fee $59
U-Pass Fee $237
Other Costs
$21 - Graduation Fees
$21 - Campus Resource Fee
$227 - Other Fees
$875 - Textbooks & Tools
U-Pass not charged if at satellite campus


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

VCC trains more students to become professional bakers than any other school in Canada.

Students in VCC's award-winning baking and pastry arts programs get hands-on training in state-of-the-art kitchens and learn to run a retail bakery at the Downtown campus.

Come for a tour and get help with the application process.

Date Day Time Room Location
February 8, 2018 Thursday 10:30 a.m. - 12 p.m. 216 Downtown
March 8, 2018 Thursday 10:30 a.m. - 12 p.m. 216 Downtown
April 12, 2018 Thursday 10:30 a.m. - 12 p.m. 216 Downtown
May 17, 2018 Thursday 10:30 a.m. - 12 p.m. 216 Downtown


Sign up for an info session
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View all Info Sessions/Tours >>

Contact Us/Request Info

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 1101) Various Pies
course schedule schedule
2.0 credits
(BAKG 1102) Quick Breads
course schedule schedule
2.0 credits
(BAKG 1103) Cookies and Squares
course schedule schedule
2.0 credits
(BAKG 1104) Puff Doughs
course schedule schedule
2.0 credits
(BAKG 1105) Bread Doughs
course schedule schedule
3.5 credits
(BAKG 1106) Sweet Yeast Goods
course schedule schedule
2.0 credits
(BAKG 1107) Laminated Yeast Doughs
course schedule schedule
2.5 credits
(BAKG 1108) French Pastries
course schedule schedule
2.0 credits
(BAKG 1109) Cake Decorating
course schedule schedule
3.0 credits
(BAKG 1110) Cake Making
course schedule schedule
2.0 credits
(BAKG 1111) Bakery Merchandising
course schedule schedule
1.0 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