Baking Foundation – High School

Baking Foundation – High School is a program taught at Vancouver Community College, Canada. Intake: Fall, Spring. The program is offered in campus-based modes with full-time (6 months) options.

Baking Foundation – High School at Vancouver Community College is a Certificate program focused on the foundations of professional baking. Students study basic breads and pastries through courses including Quick Breads & Cookies, Pies, Tarts, Puff Pastries, Basic Lean Yeast Doughs, Basic Rich Yeast Doughs, Basic Cakes & Pastries, and Specialty Cakes & Pastries. The program outcome includes applying basic skills and knowledge in baking and pastry production in a professional baking environment.

The program runs for a length of 6 months with full-time hours and class-based delivery. Training takes place in professional baking labs and classroom settings. Student products are sold in the VCC Bakeshop, and classroom instruction is designed around theoretical knowledge and professional skills, with a maximum of 30 pages of reading per week. Graduates can enter the baking industry in an entry level position.

Modules

• BAKG 1150 Quick Breads & Cookies
• BAKG 1155 Pies, Tarts, Puff Pastries
• BAKG 1160 Basic Lean Yeast Doughs
• BAKG 1165 Basic Rich Yeast Doughs
• BAKG 1170 Basic Cakes & Pastries
• BAKG 1175 Specialty Cakes & Pastries

The minimum requirements for admission in Baking Foundation – High School at Vancouver Community College for all applicants (Domestic or International) are:

• program specific academic requirment set by Vancouver Community College.
• English Language OR any other language requirments as set by Vancouver Community College as pre-requiste for admission in Baking Foundation – High School.

Note: Please check the university website in the link below.

• 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)
• Applicants must submit official transcripts and educational documents as required by their course or program.
• 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.
• 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.

English Language Proficiency at a grade 10 level or equivalent

Please check detail of study units at https://www.vcc.ca/programs/baking-foundation--high-school/

• Entry level position in the baking industry

51 fully funded scholarships are listed for Canada. See Canada scholarships.