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Vancouver Community College

Vancouver, British Columbia, Canada
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Baking and Pastry Arts - Pastry ESL at Vancouver Community College at

Throughout the program, students develop professional skills for fine pastry production including foundational baking, plated desserts, cake design, and chocolate and confection work. Specifically students in this program will learn the following:

  • 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 Brule 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
Level Postgraduate Certificate
Discipline Hospitality and Tourism
Duration 11 months
Intakes Jan, Sep
Application Fees CAD 145
Tuition Fees CAD 25789
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Admission Requirements
Language proficiency (minimum)
PTE Not Required / Waiver
Duolingo Not Required / Waiver
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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Times Higher Education --
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QS Ranking

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THE Ranking

THE (Times Higher Education) has been providing trusted performance data on universities for students and their families, academics, university leaders, governments and industry, since 2004. We create university rankings to assess university performance on the global stage and to provide a resource for readers to understand the different missions and successes of higher education institutions.

Shanghai Ranking

The Academic Ranking of World Universities (ARWU) was first published in June 2003 by the Center for World-Class Universities (CWCU), Graduate School of Education (formerly the Institute of Higher Education) of Shanghai Jiao Tong University, China, and updated on an annual basis

Webometrics Ranking

The "Webometrics Ranking of World Universities" is an initiative of the Cybermetrics Lab, a research group belonging to the Consejo Superior de Investigaciones Científicas (CSIC), the largest public research body in Spain. CSIC is among the first basic research organizations in Europe. The CSIC consisted in 2006 of 126 centers and institutes distributed throughout Spain.

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