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Work Experience (BAKG 1330)

Students are placed in a Bread, General Baking or Pastry operation for two weeks of work experience designed to give them practical experience in applying the knowledge and skills they have learned throughout the program.

Work experience takes place in the last month of the program. Students who successfully complete this portion of the program are able to demonstrate application of program content skills, appropriate business related interpersonal skills, and attendance and punctuality patterns acceptable to the sponsoring company. The criteria for practicum placement are based on the successful completion of all courses in either the Advanced Patisserie Program or the Advanced Bread Program.

Students must, at all times, maintain the integrity and confidentiality of the work to which they are exposed during the practicum. Students may be withdrawn from a practicum without notice if it is determined that the student has divulged confidential information or has failed to meet the expectations of the instructor and/or the practicum sponsors. Examples include lateness, lack of attendance, poor attitude, as well as lack of initiative. No certificate is granted in the event of a failed practicum. Instructors, in consultation with practicum hosts, supervise the practicum.

* Note: The CRNs listed below could be restricted to specific program areas.

To register for this course, check the information for your program: