Artisan Baking Work Experience (BAKG 1366)
This course provides students with the opportunity to apply the skills and knowledge acquired throughout the certificate to a professional artisan baking setting under the supervision of a professional baker.
Course code: BAKG 1366
Credits: 3.0
Length: 93.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1366
Prerequisites
BAKG 1265, BAKG 1266, BAKG 1267.
| CRN # | Dates | Day/Time/Location |
|---|---|---|
| 42393 | April 7, 2025 to April 25, 2025 | See full schedule Delivery: In Person Location: Varies |
| 60246 | July 14, 2025 to July 31, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| 70095 | December 1, 2025 to December 19, 2025 | See full schedule Delivery: In Person Location: Varies |
| CRN # | Dates | Day/Time/Location |
|---|---|---|
| 41363 | March 9, 2026 to March 26, 2026 | See full schedule Delivery: In Person Location: Varies |
| CRN # | Dates | Day/Time/Location |
|---|---|---|
| 41377 | April 13, 2026 to May 1, 2026 | See full schedule Delivery: In Person Location: Varies |
Additional Information
- Production of a variety of baked goods
- Consistency and accuracy in the production of baked goods
- Adherence to industry health, safety, and employment standards in a baking business
- Application of the knowledge, skills, and attitudes necessary for success and sustainable professional practice in a professional baking business
- Recording and reflecting on activity, observations, and learning while working in a professional baking business
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.