This course enables students who are already working in the baking industry to enhance and expand their knowledge according to the Industry Training Authority (ITA) standards. Course content aligns with the current ITA Baker Program Outline. Instruction is provided through lectures to introduce theory and demonstrations to illustrate practical application of the theory. Students then have opportunities in the baking labs to apply their skills and to demonstrate their knowledge. Students will cover a vast variety of topics and make various products. Students will apply theoretical concepts and practical skills with proper assembly guidelines and suitable decorative techniques to build and finish various products. Furthermore, students will apply teamwork, communication and health and safety principles throughout their practice.
Using an experiential learning approach, this course will also provide students with the opportunity to work independently and in cooperative teams to apply theory to practice and to reflect on their own performance and product outcomes. Group discussions are facilitated to reflect on processes, product outcomes, customer relations, and learning.
Course code: BAKP 2001
Length: 120 hours
PrerequisitesStudents must be registered and have an active apprenticeship record with the Industry Training Authority (ITA) and have received an ITA Identification number. Students must have Apprentice Level 2 eligibility with the Industry Training Authority.
* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† 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.