Certificate in Baking and Pastry Arts � Pastry

Vancouver Community College - Downtown Campus

Canada,British Columbia

 0 Shortlist

11 Months

Duration

CAD 27,285/year

Tuition Fee

CAD 145

Application Fee

Jan 2026

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 � Pastry

Program Overview

Develop professional skills for fine pastry production including foundational baking, plated desserts, cake design, and chocolate and confection work.

What you will learn

  • Health, sanitation, 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
  • Fermentation, leavening, gluten development
  • Aeration and emulsification
  • Yeast doughs, quickbreads, loaf cakes
  • Cookies, pies, tarts
  • Croissant, Danish, and puff dough lamination
  • Cakes, cookies, sponges
  • Buttercreams, glazes, ganaches
  • Dessert plating and presentation
  • Composition, use of colour and texture
  • Pastries, slices, squares
  • Deep-fat frying
  • Yeast doughnuts, cake doughnuts, French crullers
  • Use of seasonal fruits and other ingredients
  • Crème bru?le?e and ice cream
  • Chocolate and confection making
  • Chocolate tempering
  • Truffles and moulded chocolates
  • Aerated confections and fruit jellies
  • Caramel and sugar work
  • Dessert cakes, layered cakes, entremets
  • Mousses and fillings
  • Piping skills
  • Icings and decorative techniques
  • Wedding cake design and assembly
  • Flower-making and rolled fondant
  • Marzipan figurines and airbrushing
  • 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
  • Menu design
  • Catering
  • Effective communication

What to expect

  • 11 months of full-time study in four terms:   
    • Introduction to Baking
    • Applied Baking
    • Pastry
    • Capstone
  • Classes Monday to Friday, 7 a.m. - 12:30 p.m. (January and March intakes) or 1 p.m. - 6:30 p.m. (April intake) (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

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