Certificate in Baking and Pastry Arts - Artisan Baking

Vancouver Community College - Downtown Campus

Canada,British Columbia

 1 Shortlist

11 Months

Duration

CAD 27,000/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

Certificate in Baking and Pastry Arts - Artisan Baking

Program Overview

Develop professional skills for artisanal bread and pastry production including foundational baking, gluten-free, savoury, and international products.

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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Work Permit: