Baking Foundation – High School

The Baking Foundation Certificate Program is designed to meet the training needs of industry. The program content is monitored by a Program Advisory Committee which recommends changes to material based on industry needs.

The program is delivered in professional baking labs and classroom settings. Student products are sold in the VCC Bakeshop to enrich their practical and professional skills. Classroom instruction is designed for students to develop the theoretical knowledge and professional skills required for success in the baking industry, with a maximum of 30 pages of reading per week.

The program design is based on a learner-centered and experiential approach whereby students learn through experience in a professional setting. Active learning and participation are emphasized to promote the development of knowledge, skills, and the mindset required for success in the food industry. Professional skills such as teamwork, critical thinking, reflective practice, and interpersonal communication are emphasized throughout the program.

This program is ideal for our Youth Train in Trades program. Upon completion of this program they can enter the baking industry in an entry level position. Upon completing high school, students can return to the program  to complete the pastry or artisan certificate.

Job entry skills are taught in the main areas of the baking industry:

• General Baking
• Yeast Products
• Cakes and Pastries

• Basic computer and word processing skills
• Organizational and time management skills
• Enjoys working independently and in a team
• Physical condition and stamina to meet the demands of the program, including good motor skills and hand-eye coordination
• Creativity is an asset
• Applicants must 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.