Pastry Arts Capstone Project (BAKG 1375)
This course provides students with an opportunity to apply the principles of bakery management to the development of a basic business proposal. Students work in small groups to research and apply key considerations and requirements of opening an online cake & pastry business. Emphasis is placed on research, critical thinking, communication, and teamwork.
Course code: BAKG 1375
Credits: 1.0
Length: 25.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1375
Prerequisites
BAKG 1275, BAKG 1276, BAKG 1277.
| CRN # | Dates | Day/Time/Location |
|---|---|---|
| 41155 | May 5, 2025 to May 8, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| 60262 | August 5, 2025 to August 8, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| 70075 | September 29, 2025 to October 4, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| 71700 | October 27, 2025 to October 29, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| 70088 | November 24, 2025 to November 27, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| 41351 | February 2, 2026 to February 6, 2026 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
Additional Information
- Leasing commercial space, insurance, financial considerations
- Production in shared kitchens, storage, inventory
- Seasonal cakes and pastries
- Production costing, overhead, break-even costing
- Marketing strategy, packaging, labelling, online merchandising
- Professional communication with peers and industry colleagues
- Safety & sanitation in the production of baked goods in a leased kitchen for an online cake & pastry 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.