Prospective students are welcome to make an appointment to visit the Baking program area anytime the program is in session. Please contact Martin Barnett at 250-140-6114 or Marg Taylor at 250-740-6134 to make arrangements.
Start date -late August
Next Assessment Dates - call 250-740-6416 to book your assessment
Click here for information Sorjourn to the Europain Baking Show in Paris in 2014!
In addition to theory courses, the program covers artisan and commercial breads, rolls, sweet yeast products, pies, puff pastry, cookies, cakes, decoration, icing and finishing, French pastries, muffins, cup cakes, marzipan and chocolate. Also covered in the program are safety, conventional kitchen skills, sanitation, personal skills, and elementary management procedures. Students will also be trained in the operation and use of our newly built wood-fired brick oven (the first in a Canadian Educational facility).
You will spend one hour each day in classroom lectures and the rest of the time in practical training. Because the assignments are light many students are able to work part-time accumulating apprenticeship hours.
VIU's program will give you the foundation you will need if you wish to train to become a Professional Baker; it may provide one year's credit towards the three-year apprenticeship program.
Check out some of our past student successes at our News & Events page
Graduates of the program have found work as baker's helpers or baking apprentices in retail outlets, supermarkets, department stores, hotels, lodges, bakery-related franchises and camps.