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 |
What to expect
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
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 requirements
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)
Learn more about VCC's academic upgrading or English as a Second Language (ESL) courses, or discover which university transfer options are right for you.
Recommended considerations
- 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 | Get your student transit pass |
| Graduation | $45 | |
| Other fees | $278 | |
| Total | $3,365 |
Books and 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.
Refund policies vary for domestic and international students. Review the applicable policy for eligibility, deadlines, and refund amounts.
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Technical requirement
How to apply
Youth applications (high school students in grade 10 and 11):
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 [email protected].
See the SkilledTradesBC Youth in Trades program website for more details.
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
International students
Apply to VCC international programs online. Check the availability status for your desired program and intake before applying.
Contact us
Program information
<p>For questions about Youth Train in Trades programs email us at [email protected].</p>
Advising services
Phone: 604.871.7000, option 2
Email: [email protected]
Advising services for International students
Do you have any questions?