Learn professional techniques for artisanal bread and fine pastry production from Canada’s top bakers in a fully equipped industrial kitchen.
For students applying to the Combined Skills with ESL support program, the admission requirements are:
It is recommended that applicants have successfully completed English 10 and Science 10 (for those who are not applying for the Combined Skills with ESL support program).
It is strongly recommended that applicants consider the daily tasks associated with working in a professional bakery. These include the following physical and mental characteristics:
It is also recommended that students bring a digital camera for capturing images of their work. As part of the program involves online learning, a familiarity with computers and basic keyboarding skills are recommended.
Prior learning assessment and recognition is not available for this program.
Classes are generally run on Monday to Thursday from 1:00 p.m. to 6:30 p.m. for the first certificate, and Monday to Friday from 7:00 a.m. to 12:30 p.m. for the second certificate. The work experience at the end of the program is scheduled by the employer. Class times are subject to change.
Course sequence may change subject to department scheduling.
| Term One | Credits | |
|---|---|---|
| BAKG 1150 | Quick Breads & Cookies | 4 |
| BAKG 1155 | Pies, Tarts, Puff Pastries | 4 |
| BAKG 1160 | Basic Lean Yeast Doughs | 4 |
| Term Two | ||
| BAKG 1165 | Basic Rich Yeast Doughs | 4 |
| BAKG 1170 | Basic Cakes & Pastries | 4 |
| BAKG 1175 | Specialty Cakes & Pastries | 4 |
| Term Three | ||
| BAKG 1265 | Advanced Lean Yeast Doughs | 4 |
| BAKG 1266 | Sourdough Baking | 4 |
| BAKG 1267 | Advanced Rich Yeast Doughs | 4 |
| Term Four | ||
| BAKG 1268 | Advanced Laminated Doughs | 3 |
| BAKG 1269 | Gluten Free Baking | 1 |
| BAKG 1365 | Artisan Baking Capstone Project | 1 |
| BAKG 1366 | Artisan Baking Work Experience | 3 |
| Total Credits | 44 | |
| Term Five | Credits | |
|---|---|---|
| BAKG 1275 | Chocolate & Confectionery | 4 |
| BAKG 1276 | Advanced Cakes | 4 |
| BAKG 1277 | Advanced Pastries & Desserts | 4 |
| Term Six | ||
| BAKG 1278 | Advanced Decoration | 2 |
| BAKG 1279 | Selected Topics in Pastry Arts | 2 |
| BAKG 1375 | Pastry Arts Capstone Project | 1 |
| BAKG 1376 | Pastry Arts Work Experience | 3 |
| Total Credits | 20 | |
Course sequence may change subject to department scheduling.
| Term One | Credits | |
|---|---|---|
| BAKG 1142 | Basic Principles | 1 |
| BAKG 1143 | Basic Methodology | 6 |
| BAKG 1144 | Budgeting and Cost Control | 1 |
| BAKG 1145 | Retail Operations | 4 |
| Term Two | ||
| BAKG 1242 | Professionalism & Organization | 1 |
| BAKG 1243 | Fermentation | 3 |
| BAKG 1244 | Lamination | 2 |
| BAKG 1247 | Frying | 1 |
| BAKG 1245 | Eeration & Emulsification | 2 |
| BAKG 1246 | Design an Decoration | 3 |
| Term Three | ||
| BAKG 1341 | Artisan Breads | 6 |
| BAKG 1342 | Artisan pastries | 3 |
| BAKG 1343 | Gluten Free Baking | 1 |
| BAKG 1344 | Savoury & Ethnic Baking | 2 |
| BAKG 1345 | Catering & Special Orders | 4 |
| Term Four | ||
| BAKG 1346 | Capstone Project | 1 |
| BAKG 1230 | Work Experiece | 3 |
| Term Five | ||
| BAKG 1347 | Chocolate & Confections | 2 |
| BAKG 1348 | Dessert Cakes | 3 |
| BAKG 1314 | Plated Desserts | 2 |
| BAKG 1349 | Small Desserts an& Pastries | 4 |
| BAKG 1350 | Wedding Cakes & Marzipan | 1 |
| BAKG 1345 | Catering & Special Orders | 4 |
| Term Six | ||
| BAKG 1346 | Capstone Project | 1 |
| BAKG 1230 | Work Experiece | 3 |
| Total Credits | 64 | |
* 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.
Tuition deposits are payable usually within three weeks after a Letter of Offer is issued.
Tuition Deposit: 18000 (10000 non-refundable).
Tution deposits are payable usually within two (2) weeks after a Letter of Offer is issued.
| Tuition Deposit |
18000 (10000 non-refundable) Tution deposits are payable usually within two (2) weeks after a Letter of Offer is issued. |
|---|
| Fee description | Fee Amount | Notes |
|---|---|---|
| Application fee | 145 | |
| Tuition Tuition | 38909 |
Breakdown
Tuition Breakdown
0 - 1
0 - 2
0 - 3
0 - 4
0 - 5
|
| Student union | 425 | |
| College initiative | 195 | |
| Materials | 0 | not including textbooks |
| Campus resource | 390 | |
| Laundry | 0 | |
| Tools (deposit) | 0 | |
| Coverall (deposit) | 0 | |
| Uniform (deposit) | 0 | |
| Medical and Dental | 428 | |
| Temporary Medical Insurance | 149 | |
| U-PASS | 736 | |
| Graduation | 45 | |
| Program-specific extra fees | 0 | |
| Total |
* Fees are approximate and subject to change with the approval of VCC's Board of Governors. Students are required to pay any applicable fee increases. Application and assessment fees are non-refundable.
Fees listed are for international students. For domestic programs, visit vcc.ca.
Any refunds are issued according to VCC's international refund policy.
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