Dual Certificate in Baking and Pastry Arts

Vancouver Community College - Downtown Campus

Canada,British Columbia

 0 Shortlist

24 Months

Duration

CAD 29,000/year

Tuition Fee

CAD 145

Application Fee

Apply Date

Canada, British Columbia

Type: College

Location Type: Urban

Founded: 1965

Total Students: 15,000 +

Int. Students: 600 +

Campus Detail

Main Campus Address

250 W Pender St, Vancouver, BC V6B 1S9, Canada

Dual Certificate in Baking and Pastry Arts

Program Overview

Learn professional techniques for artisanal bread and fine pastry production from Canada’s top bakers in a fully equipped industrial kitchen.

What you will learn

  • Health, sanitation, and safety
  • Use of bakery equipment including scales, mixers, proofers, and ovens
  • Knife skills
  • Theoretical baking principles and processes
  • Ingredients and methodology
  • Biscuits and muffins
  • Pie dough and straight dough
  • Aeration and emulsification
  • Cookies, pies, tarts
  • Croissant, Danish, and puff dough lamination
  • Cakes, cookies, sponges
  • Buttercreams, glazes, ganaches
  • Dessert plating and presentation
  • Composition, use of colours and textures
  • Pastries, slices, and squares
  • Quickbreads and loaf cakes
  • Deep-fat frying
  • Yeast doughnuts, cake doughnuts, French crullers
  • Fermentation, leavening, gluten development
  • Wild yeast, sourdough starters, biga, poolish
  • Hearth baking
  • Grains and flours
  • Shaping and molding
  • Mixing and portioning
  • Gluten-free baking and ingredients
  • Meat and vegetable pies
  • Sausage rolls, Cornish pasties, calzones
  • Asian buns and tarts
  • Pita breads and flatbreads
  • Sandwiches
  • Consistency and accuracy
  • Environmental conditions
  • Daily production planning
  • Standard math functions
  • Retail bakeshop management
  • Professional etiquette and personal hygiene
  • Troubleshooting and problem solving
  • Ingredient and equipment suppliers
  • Merchandising, inventory, and cost control
  • Waste management
  • Catering
  • Effective communication

What to expect

  • Eleven months of full-time study over four terms:    
    • Introduction to Baking
    • Applied Baking
    • Artisan Baking
    • Capstone
  • Classes Monday to Friday 7 a.m. - 12:30 p.m. (subject to change)
  • Purchase of textbooks and baking tools (available at the VCC Bookstore)
  • Purchase of closed-top, non-slip footwear
  • A fully operational kitchen and bakeshop environment
  • Direct instruction
  • Interactive instruction
  • Demonstrations
  • Problem-solving
  • Cooperative learning
  • Active participation
  • Self-directed learning
  • Three weeks of industry work experience
  • Capstone project
  • Opportunity to take exams for ITA Level 1 certification

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 Program Level: UG Certificate / Diploma
 Duration: 11 months
 Tuition Fee: CAD 27,000

 Application Fee: CAD 145

English Requirement: IELTS TOEFL PTE DUOLINGO 

Work Permit: