This course provides students with the opportunity to apply the skills and knowledge acquired throughout the program to a professional setting under the supervision of a professional baker or pastry chef.
Prerequisites
BAKG 2170, BAKG 2140, BAKG 2160, BAKG 2165.
Missing prerequisites?
Learn more about VCC's academic upgrading or English as a Second Language (ESL) courses, or discover which university transfer options are right for you.
What you will learn
- Production of a variety of baking and pastry items
- Consistency and accuracy in the production of baking and pastry items
- Adherence to industry health, safety, and employment standards in a professional baking or pastry kitchen
- Application of the knowledge, skills, and attitudes necessary for success and sustainable professional practice in a professional baking or pastry kitchen
- Recording and reflecting on activity, observations, and learning while working in a professional baking or pastry kitchen.
How to register
This course is offered as part of a VCC program only.
Course schedules
Select your program to see the available course schedules.
Contact us
If you have any question, please email at advising@vcc.ca.
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.