Baking Foundation (High School)
Overview
Learn the foundations of professional baking and earn your apprenticeship Level 1 while still in high school.| Tuition | $2,513 |
|---|---|
| Credential | Certificate |
| Length | 6 months |
| Hours | Full-time |
| Delivery | Class-based |
| Campus | Downtown |
| Start Dates |
What to expect
What you will learn
- Apply basic skills and knowledge in baking & pastry to the production of a variety of basic breads and pastries in a professional baking environment.
- Evaluate basic breads and pastries for consistency and accuracy in yield, flavour, texture, and overall appearance according to product specifications and standards.
- Identify and describe the principles of nutrition relating to basic breads and pastries.
- Adhere to industry health, safety and employment standards in the preparation, handling, and storage of food and equipment.
- Apply the knowledge, skills, and attitudes necessary for success and sustainable professional practice in basic baking & pastry.
- Reflect on performance and practice to enhance professional skills needed to enter and advance in the baking industry.
Program Duration and Maximum Time for Completion
The program is 24 weeks. Students must complete the credential within 3 years.
Admission Requirement
Program-specific
- English Language Proficiency at a grade 10 level or equivalent
- Apprenticeship and Workplace Math 10 or equivalent
- Valid BC FoodSafe Level 1 Certificate or equivalent (certification must remain valid throughout the course)
Missing prerequisites? Learn more about VCC's tuition-free academic upgrading or English as a Second Language (ESL) courses, or discover which university transfer options are right for you.
Recommended Characteristics
- 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.
Program Availability
Not currently available.
Courses
| Code | Title | Credits |
|---|---|---|
| BAKG 1150 | Quick Breads & Cookies | 4 |
| BAKG 1155 | Pies, Tarts, Puff Pastries | 4 |
| BAKG 1160 | Basic Lean Yeast Doughs | 4 |
| BAKG 1165 | Basic Rich Yeast Doughs | 4 |
| BAKG 1170 | Basic Cakes & Pastries | 4 |
| BAKG 1175 | Specialty Cakes & Pastries | 4 |
| Total Credits | 24 | |
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.
Fees and Costs
| Tuition | $2,513 | |
|---|---|---|
| Student union | $73 | |
| College initiative | $73 | |
| Campus resource | $101 | |
| U-Pass | $282 | Discounted, unlimited transit pass. Learn more. |
| Graduation | $45 | |
| Other fees | $278 | |
| Total | $3,361 |
Books & Supplies
Textbooks or other supplies may be required for this program. Visit the VCC Bookstore for more information.
* 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. Tuition fees include a non-refundable deposit ($300 or $500, depending on program).
Fees listed are for domestic students. For international programs, visit VCC International.
Any refunds are issued according to VCC's refund policy.
Need help with tuition?
Explore your options for scholarships, grants, bursaries, and loans.
Technical requirement
How to Apply
Class times for upcoming intakes (subject to change): Monday to Thursday, 11:30 a.m. - 6:30 p.m. Interested in this program? Please note: Applicants do not apply to VCC directly. Interested students, teachers and counsellors should contact the career program coordinator or administrator for their school district. Applicants are invited to meet with two members of baking department at VCC's Downtown campus. This interview helps determine whether students are suitable for the program. Applicants should bring a resume and letter of reference from a school counsellor or teacher to the interview. Applicants are also required to attend an information session. Parents and teachers are welcome. After successful interview the school district contact and student complete the Youth in Trades Application and return to youthintrades@vcc.ca.Ready to apply?
Online
You will be directed to EducationPlannerBC.
Fill out a PDF form and mail to:
VCC Registrar's Office
1155 East Broadway
Vancouver, B.C., V5T 4V5
Contact us
Advising services
Phone: 604.871.7000, option 2
Email: studentservice@vcc.ca
Advising services for International students
Do you have any questions?