Baking & Pastry Arts Work Experience (BAKG 2280)

This course provides students with the opportunity to apply the skills and knowledge acquired throughout the program to a professional setting under the supervision of a professional baker or pastry chef.
Course code: BAKG 2280
Credits: 4.0
Length: 120.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=2280

Prerequisites

BAKG 2170, BAKG 2140, BAKG 2160, BAKG 2165.
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Additional Information

  • Production of a variety of baking and pastry items
  • Consistency and accuracy in the production of baking and pastry items
  • Adherence to industry health, safety, and employment standards in a professional baking or pastry kitchen
  • Application of the knowledge, skills, and attitudes necessary for success and sustainable professional practice in a professional baking or pastry kitchen
  • Recording and reflecting on activity, observations, and learning while working in a professional baking or pastry kitchen.

This course is offered as part of a VCC program only.

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† 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.