Courses
BAKE 120 Preparation for Bake Certificate Co-op
The primary focus of the Cooperative Education Preparation course is to prepare students to secure and participate in a successful co-op work term. Cooperative education is a structured method of combining classroom-based education and practical work experience. The co-op work term provides credit for structured work experience.
Prerequisite: Admission to Certificate Program
BAKE 122T Bakery Professional Capstone Module (Ends Aug 2024)
Theory and practice of elementary bakery management procedures, final practical projects, written assignments, and Provincial Level 1 Trades Qualification exam.
Prerequisite: Successful completion of BAKE 124T, 126T, 128T, and 129T.
BAKE 122T Bakery Professional Capstone Module (Effective Aug 2024)
Theory and practice of elementary bakery management procedures, final practical projects, written assignments, and Provincial Level 1 Trades Qualification exam.
Prerequisite: Successful completion of BAKE 124T, 126T, 128T, and 129T.
BAKE 124T Pastry 1 Basic (Ends Aug 2024)
An introduction to the basic concepts, theories, and methodology in pastry and dessert preparation. Topics of instruction will include basic, safe, and efficient usage of specialized equipment, and the finishing, distribution, and display of non-yeasted pastry and dessert items. BAKE 124T was formerly called BAKE 116T BAKE 118T BAKE 120T; credit will not be granted for both courses.
Prerequisite: Admission to program.
BAKE 124T Pastry 1 Basic (Effective Aug 2024)
An introduction to the basic concepts, theories, and methodology in pastry and dessert preparation. Topics of instruction will include basic, safe, and efficient usage of specialized equipment, and the finishing, distribution, and display of non-yeasted pastry and dessert items. BAKE 124T was formerly called BAKE 116T BAKE 118T BAKE 120T; credit will not be granted for both courses.
Prerequisite: Admission to program.
BAKE 125T Career Preparation and Work Experience
The primary focus of the Career Preparation Work Experience course is to prepare students to secure and participate in a successful work experience term. Career preparation classes include practical training in areas such as resume writing and interview skills.
Prerequisite: Acceptance to Professional Baking Certificate or Baking and Pastry Arts Management Diploma
BAKE 126T Pastry 2 Advanced (Ends Aug 2024)
Advanced studies of concepts, theories, and methodology in pastry and dessert preparation. Topics of instruction will build on knowledge learned during level 1. BAKE 126T was formerly called BAKE 116T BAKE 118T BAKE 120T; credit will not be granted for both courses.
Prerequisite: BAKE 124T.
BAKE 126T Pastry 2 Advanced (Effective Aug 2024)
Advanced studies of concepts, theories, and methodology in pastry and dessert preparation. Topics of instruction will build on knowledge learned during level 1. BAKE 126T was formerly called BAKE 116T BAKE 118T BAKE 120T; credit will not be granted for both courses.
Prerequisite: BAKE 124T.
BAKE 128T Yeasted 1 Basic (Ends Aug 2024)
An introduction to the basic concepts, theories, and methodology in yeasted baking. Topics of instruction will include basic, safe, and efficient usage of specialized equipment and the finishing, distribution, and display of yeasted baked goods. BAKE 128T was formerly called BAKE 112T BAKE 114T; credit will not be granted for both courses.
Prerequisite: Admission to program.
BAKE 128T Yeasted 1 Basic (Effective Aug 2024)
An introduction to the basic concepts, theories, and methodology in yeasted baking. Topics of instruction will include basic, safe, and efficient usage of specialized equipment and the finishing, distribution, and display of yeasted baked goods. BAKE 128T was formerly called BAKE 112T BAKE 114T; credit will not be granted for both courses.
Prerequisite: Admission to program.
BAKE 129T Yeasted 2 Advanced (Ends Aug 2024)
A continuation of level one, but with more emphasis on classical yeasted bread making including sour doughs and overnight fermentations. An in-depth study of the science of baking is also covered as well as bakery administration and costing. BAKE 129T was formerly called BAKE 112T BAKE 114T; credit will not be granted for both courses.
Prerequisite: BAKE 128T.
BAKE 129T Yeasted 2 Advanced (Effective Aug 2024)
A continuation of level one, but with more emphasis on classical yeasted bread making including sour doughs and overnight fermentations. An in-depth study of the science of baking is also covered as well as bakery administration and costing. BAKE 129T was formerly called BAKE 112T BAKE 114T; credit will not be granted for both courses.
Prerequisite: BAKE 128T.
BAKE 130 Bake Certificate Co-op
This course occurs concurrently with the student's work term experience. It is a fully online course to support the student in their learning throughout the work term.
Prerequisite: Successful completion of all previous courses in Certificate program.
BAKE 201 Baker - Level 1
Covers all practical and theory components of Level 1: Breads and Rolls; Sweet Yeast Products; Pies; Puff Paste; Cookies; Cakes; Decorating, Icing and Finishing; Safety; Sanitation and Personal Skills; and Elementary Management Procedures. Note: this is provincial curriculum that has been articulated with the Interprovincial National Occupational Analysis.
Prerequisite: Must be registered apprentice or meet provincial requirements for apprenticeship (have an Apprenticeship ID number.)
BAKE 202 Baker - Level 2
Covers all practical and theory components of Level 2: Breads and Rolls; Sweet Yeast products; Pies; Puff Paste; Cookies; Cakes; Decorating, Icing and finishing; French Pastries and Petit Fours; and Elementary Management Procedures. Note: this is provinicial curriculum that is articulated with the interprovincial National Occupational Analysis.
Prerequisite: Must be a registered apprentice or meet provincial requirements for apprenticeship (have an Apprenticeship ID number.) and have completed Level 1 of the Baker Apprenticeship.
BAKE 203 Baker - Level 3
Covers all practical and theory components of Level 3: Breads and Rolls; Sweet Yeast Products; Pies; Puff Paste; Cookies; Cakes; Decorating, Icing, Finishing; French Pastries, Petit Fours; Marzipan, Chocolate, Sugar Work; and Elementary Management Procedures. Note: this is provincial curriculum that is articulated with the interprovincial National Occupational Analysis.
Prerequisite: Must be a registered apprentice or meet provincial requirements for apprenticeship (have an Apprenticeship ID number.) and have completed Level 2 of the Baker Apprenticeship.
BAKE 220 Preparation for Bake Diploma Co-op
An opportunity to develop advanced job preparation skills, including strategies for seeking ongoing employment after graduation.
Prerequisite: Admission to the Baking and Pastry Arts Management Diploma
BAKE 224T Introduction to Culinary (Ends Aug 2024)
An overview of basic principles of cookery including safety, hygiene, food-safe principles, stocks, soups, sauces, salads, sandwiches, and entrees that might be typically served in a bakery cafe/bistro.
Prerequisite: Admission to the Baking and Pastry Arts Managment Diploma program
BAKE 224T Introduction to Culinary (Effective Aug 2024)
An overview of basic principles of cookery including safety, hygiene, food-safe principles, stocks, soups, sauces, salads, sandwiches, and entrees that might be typically served in a bakery cafe/bistro.
Prerequisite: Admission to the Baking and Pastry Arts Managment Diploma program
BAKE 226T Advanced Pastry Part 1
Includes the fundamentals of pastry, chocolate, sugar, sculptural show pieces, plated desserts and artisan breads. Students who successfully complete Advanced Pastry Parts 1 and 2 will receive credit for Baker Level 2 technical training.
Prerequisite: Admission in the Baking and Pastry Arts Management Diploma program.
BAKE 228T Advanced Pastry Part 2
Includes laminated doughs, doughnuts, advanced quick breads, rich doughs, French pastries, cakes, and cheesecakes. Students who successfully complete Advanced Pastry Parts 1 and 2 will receive credit for Baker Level 2 Apprenticeship training.
Prerequisite: Admission in Baking and Pastry Arts Management Diploma program
BAKE 230 Bake Diploma Co-op
An opportunity for supervised industry experience. Students maintain a diary of experiences, complete assignments, and prepare reports as required. Students are monitored by VIU personnel and evaluated by employers.
Prerequisite: Successful completion of all courses in the Baking and Pastry Arts Management Diploma.