Artisan Baking Capstone Project (BAKG 1365)
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 a short-term baking business at a farmers’ market. Emphasis is placed on research, critical thinking, communication, and teamwork.
Course code: BAKG 1365
Credits: 1.0
Length: 25.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1365
Prerequisites
BAKG 1265, BAKG 1266, BAKG 1267.
| CRN # | Dates | Day/Time/Location |
|---|---|---|
| 42392 | March 31, 2025 to April 4, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| 60245 | July 7, 2025 to July 10, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| 70094 | November 24, 2025 to November 28, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| CRN # | Dates | Day/Time/Location |
|---|---|---|
| 41362 | March 2, 2026 to March 5, 2026 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| CRN # | Dates | Day/Time/Location |
|---|---|---|
| 41376 | April 7, 2026 to April 10, 2026 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
Additional Information
- BC Farmer’s Market Association regulations, processes, procedures
- Commissary kitchens, production, transportation logistics
- Seasonal bakery products/themes
- Production costing, overhead, break-even costing
- Marketing strategy, packaging, labelling, merchandising
- Professional communication with peers and industry colleagues
- Safety & sanitation in the production of baked goods for a farmer’s market booth
† 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.