University Certificate - Professional Baking And Pastry Arts

Program overview

Do you love baking pastries and bread and making divine desserts? Shape your passion with VIU’s Professional Baking and Pastry Arts program for a rewarding, hands-on career that can take you around the world. This internationally recognized program provides students with hands-on, real-world experiences, including making cakes to order for the university community. Students learn advanced baking and dessert making, as well as sugar and chocolate artistry techniques, preparing them for a successful career in the baking and pastry industry.

Program structure

The Professional Baking and Pastry Arts Certificate Program at VIU is a full-time program that spans 12 months. It begins in late August and runs through June, culminating in a 10-week (300-hour) paid work experience component. The program is structured as follows:

• Students alternate between yeast baking and pastry courses, simulating real bakery conditions.
• A typical day includes one hour of theory followed by practical, hands-on training.
• Students participate in competitions, shows, and off-campus visits.
• Guest bakers, chefs, and business owners are often involved in the learning process.
• Training includes traditional hearth oven baking using a unique wood-fired brick oven.

Throughout the year, students will enhance their skills in various areas, including:

• Breads and buns
• Cake baking, finishing, and decorating
• Chocolate and sugar work
• Fancy pastries

Upon completion, students receive the Vancouver Island University Certificate in Professional Baking and Pastry Arts, along with credit for their first year Baker Apprentice technical training.

Featured Experiences

The Professional Baking and Pastry Arts program offers several unique features that enhance the learning experience:

• Hands-on training in a fully operational bakery environment.
• Access to a wood-fired brick oven for traditional baking techniques.
• Participation in a 10-week paid work experience component in the industry.
• Opportunities to engage with guest bakers and industry professionals.
• Involvement in competitions and shows to showcase skills.

These experiences not only provide practical skills but also prepare students for real-world challenges in the baking and pastry arts field.

Career Options

Graduates of the Professional Baking and Pastry Arts program can pursue a variety of career opportunities in Canada, including:

• Baker: Create a wide range of baked goods, from bread to pastries, in various settings such as bakeries and restaurants.
• Pâtissier: Specialize in making pastries, desserts, and confections, often working in high-end restaurants or hotels.
• Cake Decorator: Design and decorate cakes for special occasions, utilizing artistic skills and techniques learned in the program.
• Pastry Chef: Oversee the pastry section of a kitchen, managing production and creating innovative dessert menus.
• Bakery Manager: Manage operations in a bakery, including staff supervision, inventory management, and customer service.

These roles offer exciting opportunities for creativity and career advancement in the culinary arts.

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