The program is 64 weeks. Students must complete the credential within 5 years.
Students who successfully complete this credential and the required work based training hours will be eligible to write the interprovincial Baker Red Seal exam.
Composition 10 or equivalent
Workplace Math 10 or equivalent
Valid BC FoodSafe Level 1 Certificate or equivalent (certification must remain valid for the duration of the program)
Physical condition and stamina to meet the demands of the program
Ability to communicate effectively
Responsible
Self-motivated
Ability to work independently and as part of a team
Good personal hygiene
Interest in baking and pastry arts
Creativity is an asset
Applicants should be able to physically handle all wheat, dairy, egg, and nut products and all associated by-products required to meet the program outcomes. Any other known food allergies must be disclosed.
The Professional Baking & Pastry Arts Diploma Program has been designed to strengthen and encourage interpersonal skills and a team approach to course work. Students work with fellow students, members of the college community, baking and pastry employers and their workers, and the public. Students must have a mindset and the desire to work effectively in a team and in an environment that embraces diversity and inclusion.
Classes are usually held from Monday to Thursday, in the morning (7:00 a.m. to 1:30 p.m.) or in the afternoon (12:30 p.m. to 7:00 p.m.). Class times are subject to change.
Prior learning assessment and recognition is not available for this program.
| First Year | ||
|---|---|---|
| Term One | Credits | |
| BAKG 1040 | Basic Cakes & Cookies | 4 |
| BAKG 1060 | Basic Pastries & Desserts | 4 |
| BAKG 1070 | Basic Yeast Breads | 4 |
| BAKG 1080 | Cultural Traditions in Baking | 4 |
| Credits | 16 | |
| Term Two | ||
| BAKG 1240 | Specialty Cakes & Cookies | 4 |
| BAKG 1260 | Specialty Pastries & Desserts | 4 |
| BAKG 1270 | Specialty Yeast Breads | 4 |
| BAKG 1280 | Baking for Dietary Needs | 4 |
| Credits | 16 | |
| Second Year | ||
| Term Three | ||
| BAKG 2170 | Advanced Yeast Breads | 4 |
| BAKG 2140 | Advanced Cakes & Cookies | 4 |
| BAKG 2160 | Advanced Pastries | 4 |
| BAKG 2165 | Advanced Desserts | 4 |
| Credits | 16 | |
| Term Four | ||
| BAKG 2240 | Advanced Viennoiserie | 4 |
| BAKG 2260 | Chocolate & Sugar Confections | 4 |
| BAKG 2270 | Advanced Decorating | 4 |
| BAKG 2280 | Baking & Pastry Arts Work Experience | 4 |
| Credits | 16 | |
| 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: 11500 (10000 non-refundable).
Tution deposits are payable usually within two (2) weeks after a Letter of Offer is issued.
| Tuition Deposit |
11500 (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 | 39687 |
Breakdown
Tuition Breakdown
0 - 1
0 - 2
0 - 3
0 - 4
0 - 5
|
| Student union | 283 | |
| College initiative | 195 | |
| Materials | 0 | not including textbooks |
| Campus resource | 397 | |
| Laundry | 269 | |
| Tools (deposit) | 0 | |
| Coverall (deposit) | 0 | |
| Uniform (deposit) | 0 | |
| Medical and Dental | 285 | |
| Temporary Medical Insurance | 149 | |
| U-PASS | 690 | |
| Graduation | 45 | |
| Program-specific extra fees | 0 | |
| Total |
This is an international cohort program. As international cohorts are exclusively for international students, international fees apply throughout the duration of the program.
* 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.
For more information and tips, see Apply page
