In this program you learn to bake in commercial ovens and our wood burning brick oven. You study traditional and artisan baking methods as applied to modern Canadian and international trends. You learn the basics of baking, ingredient functionality and recipe troubleshooting.
The program operates similar to an actual bakery, with deadlines and retail and wholesale customers. In a typical day you do one hour of theory and the rest of your time you get practical, hands-on training.
Over the year, you master skills in all kinds of breads, buns, cakes and pastries. You also do chocolate and sugar work and gluten-free baking. The program also covers seasonal and ethnic baking. And you learn to bake in a wood-fired oven. You get the chance to take part in competitions, shows and off campus visits.
You alternate between the yeast baking and pastry courses, switching between the courses every few weeks. The program operates under conditions similar to an actual bakery, with deadlines, retail and wholesale customers. A typical day consists of one hour of theory, with the remainder devoted to practical, hands-on training. Time is scheduled for competitions, shows and off campus visits. Guest bakers, chefs and business owners are often brought in for special lessons.
The year is divided into several terms, in which time you increase your competency in:
- ovens
- breads and buns
- sweetened/unsweetened yeasted and croissants
- quick breads and cookies
- cake baking, finishing and decorating
- puff pastries and pies
- bakery management
- chocolate and sugar work
- wood-fired oven and gluten free baking
- fancy pastries
You also cover seasonal, festive and ethnic baking.
When you complete the certificate, you receive:
- VIU Certificate in Professional Baking and Pastry Arts
- credit for your first year Baker Apprentice technical training
- 1200 work experience hours to use towards obtaining your Red Seal.
You can write the exam for Level 1 Professional Baker designation.