Pastry Arts Work Experience (BAKG 1376)
This course provides students with the opportunity to apply the skills and knowledge acquired throughout the certificate to a professional pastry arts setting under the supervision of a professional baker.
Course code: BAKG 1376
Credits: 3.0
Length: 93.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1376
Prerequisites
BAKG 1275, BAKG 1276, BAKG 1277.
| CRN # | Dates | Day/Time/Location |
|---|---|---|
| 41156 | May 12, 2025 to May 30, 2025 | See full schedule Delivery: In Person Location: Varies |
| 60263 | August 11, 2025 to August 29, 2025 | See full schedule Delivery: In Person Location: Varies |
| 70076 | October 6, 2025 to October 24, 2025 | See full schedule Delivery: In Person Location: Varies |
| 71701 | November 3, 2025 to November 21, 2025 | See full schedule Delivery: In Person Location: Varies |
| 70089 | December 1, 2025 to December 19, 2025 | See full schedule Delivery: In Person Location: Varies |
| 41352 | February 9, 2026 to February 27, 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.