Pastry Arts
Overview
Develop professional skills for fine pastry production including foundational baking, plated desserts, cake design, and chocolate and confection work.
| Tuition | $5,836 |
|---|---|
| Credential | Certificate |
| Length | 11 months |
| Hours | Full-time |
| Delivery | Class-based |
| Campus | Downtown |
| Start Dates |
| Tuition | $27,830 |
|---|---|
| Credential | Certificate |
| Length | 11 months |
| Hours | Full-time |
| Delivery | Class-based |
| Campus | Downtown |
| Start Dates | |
| PGWP | Not listed as eligible |
What to expect
- 11 months of full-time study in four terms:
- Introduction to Baking
- Applied Baking
- Pastry
- Capstone
- Classes Monday to Friday – a.m. or p.m. (one option will be available each term; times are subject to change)
- Purchase of textbooks and baking tools (available at the VCC Bookstore)
- Purchase of closed-top, non-slip footwear
- Direct instruction
- Interactive instruction
- Demonstrations
- Problem-solving
- Cooperative learning
- Active participation
- A fully operational kitchen and bakeshop environment
- Self-directed learning
What you will learn
- Apply advanced skills and knowledge in the pastry arts to the production of a variety of advanced pastry items for a professional baking environment.
- Evaluate advanced confections, cakes 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 advanced confections, cakes, 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 the pastry arts.
- Reflect on performance and practice to enhance professional skills needed to enter and advance in the pastry arts.
Program Duration and Maximum Time for Completion
The program is 44 weeks. Students must complete the credential within 3 years.
Students who successfully complete this credential may be eligible to receive advance standing in the Artisan Baking Certificate.
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
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
Fall 2026 |
|
|---|---|
| Program Start Date | Sep 2026, Oct 2026 |
| Status | Open |
| Application opens | October 1, 2025 |
| Application Deadline | June 1, 2026 |
Winter 2027 |
|
| Program Start Date | Mar 2027 |
| Status | Open |
| Application opens | February 1, 2026 |
| Application Deadline | December 1, 2026 |
Fall 2026 |
|
|---|---|
| Program Start Date | Sep 2026 |
| Status | Open |
| Application opens | |
| Application Deadline | |
Winter 2027 |
|
| Program Start Date | Mar 2026 |
| Status | Open |
| Application opens | |
| Application Deadline | |
Courses
Class times for upcoming intakes of the full program (subject to change):
- January intake (full program): Monday to Thursday, 7 a.m. - 1:45 p.m.
- March intake (full program): Monday to Thursday, 7 a.m. - 1:45 p.m.
- April intake (full program): Monday to Thursday, 12:30 p.m. - 7 p.m.
- May intake (full program): Monday to Thursday, 12:30 p.m. - 7 p.m.
- September intake (full program, when offered): Monday to Thursday, 7 a.m. - 1:45 p.m.
- October intake (full program): Monday to Thursday, 12:30 p.m. - 7 p.m.
The work experience at the end of the 10 months is scheduled by the employer.
Seats are offered to applicants who have met all admission requirements, on a first-qualified, first served basis.
International students
Classes are generally run on Monday to Friday from 7:00 a.m. to 12:30 p.m., or 1:00 p.m. to 6:30 p.m., depending on intakes. The work experience at the end of the program is scheduled by the employer. Class times are subject to change.
| 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 |
| BAKG 1275 | Chocolate & Confectionery | 4 |
| BAKG 1276 | Advanced Cakes | 4 |
| BAKG 1277 | Advanced Pastries & Dessert Presentation | 4 |
| BAKG 1278 | Advanced Decoration | 2 |
| BAKG 1279 | Selected Topics in Pastry Arts | 2 |
| BAKG 1375 | Pastry Arts Capstone Project | 1 |
| BAKG 1376 | Pastry Arts Work Experience | 3 |
| Total Credits | 44 | |
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
| Application fee | $36 | |
|---|---|---|
| Tuition / Term | $5,836 |
Year 1 - $1,592 Year 2 - $1,592 Year 3 - $2,122 Year 4 - $531 |
| Student union | $290 | |
| College initiative | $133 | |
| Campus resource | $234 | |
| Medical & Dental | $285 | Provided by Student Union |
| U-Pass | $516 | Discounted, unlimited transit pass. Learn more. |
| Graduation | $45 | |
| Other fees | $277 | |
| Total | $7,649 |
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
Tuition deposits are payable usually within three weeks after a Letter of Offer is issued.
| Tuition deposit | $16,300 | $10,000 non-refundable |
|---|---|---|
| Application fee | $145 | |
| Tuition | $27,830 | |
| Student union | $290 | |
| College initiative | $140 | |
| Campus resource | $234 | |
| Medical & Dental | $285 | Provided by Student Union |
| Temporary medical insurance | $149 | |
| U-Pass | $516 | Discounted, unlimited transit pass. Learn more. |
| Graduation | $45 | |
| Other fees | $2,126 | |
| Total | $29,956 |
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
Seats are offered to applicants who have met all admission requirements, on a first-qualified, first served basis.<
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?