This program is designed to help learners connect theoretical principles of baking with practical application. It offers learners the opportunity to become skilled bakers and pastry cooks with in-depth knowledge and skills to troubleshoot errors and manage product outcomes thereby making positive contributions to their employers and their trade. This is a stand-alone program with no options to combine specialties. Students wishing to study both artisan baking and pastry
specialties should apply to the 2-year Baking and Pastry Dual Certificates program. International students are not eligible to register in apprenticeship courses at VCC beyond those included in their program
Graduates may find employment in retail bakeries, supermarkets, department stores, artisan bakeries, hotels, camps, and other food-related businesses in roles such as commercial baker, pastry cook, artisan baker, and retail bakery salesperson.
| Level | Postgraduate Certificate |
| Discipline | Hospitality and Tourism |
| Duration | 11 months |
| Intakes | Jan, Sep |
| Application Fees | CAD 145 |
| Tuition Fees | CAD 25971 |
| Campus |
| Language proficiency (minimum) | |
| IELTS | 5.5 |
|---|---|
| TOEFL | 68 |
| PTE | 43 |
| Duolingo | 95 |
| Exam proficiency (minimum) | |
| SAT | Not Required / Waiver |
|---|---|
| ACT | Not Required / Waiver |
| GRE | Not Required / Waiver |
| GMAT | Not Required / Waiver |
Minimum GPA - 50%
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