Artisan Baking

Program Overview

The Artisan Baking program at Vancouver Community College (VCC) offers hands-on training for students passionate about creating high-quality, handcrafted baked goods. This immersive program is designed to help students build both traditional and modern baking techniques, including working with fermented doughs, laminated pastries, and specialty breads.

Taught by industry professionals, the program combines classroom learning with practical baking experience in a commercial kitchen setting. Students will gain the skills and confidence needed to thrive in bakeries, restaurants, hotels, or even launch their own bakery business.

Whether you're starting a new career or upgrading your culinary expertise, this program is a solid foundation for becoming a skilled artisan baker.

Program Structure

This intensive 5-month full-time certificate program equips students with essential skills in artisan baking, including both theoretical knowledge and hands-on training.

You’ll learn to:

• Prepare sourdough, rye, and whole grain breads
• Create laminated pastries and viennoiseries
• Understand fermentation and ingredient functions
• Use professional baking tools and ovens
• Apply safe food handling and bakery sanitation practices

The program includes extensive kitchen time, with a focus on craftsmanship and creativity. There is no Co-op, but students will graduate with strong portfolio-ready experience.

Featured Experiences

• State-of-the-art baking labs and equipment
• Training by award-winning baking professionals
• Emphasis on artisan and small-batch production
• Real-time experience in high-paced kitchen environments
• Opportunities to showcase baked goods in events and pop-ups

Career Options

Graduates of this program can pursue roles in both artisan and commercial baking settings, including:

• Artisan Baker
• Pastry Assistant
• Bakery Production Worker
• Hotel or Café Baker
• Specialty Bread Maker
• Entrepreneur (start your own bakery)

DISCLAIMER: The information above is subject to change. For the latest updates, please contact LOA Portal's advisors.