Program Length
- 2 Years
Credential
- Diploma
Location Offered
- Nanaimo
Learn artisan breads, pastries and cake decorating
Do you dream of running a bakery? If you want to run your own baking business or take on a leadership role the Baking and Pastry Arts Management Diploma is your recipe for success. In this program you learn advanced baking and pastry arts techniques, and you get management training tailored to the industry. You graduate ready for a rewarding career that can take you around the world.
Become a rising star in your baking and pastry arts career
With this program you get to enter the workforce as a Level 2 Baker. You start your career at a higher wage and prepared to take on advanced tasks. You'll have 1200 hours of apprenticeship training completed and you'll have the experience of working in professional kitchens preparing high-end baked goods.
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Hands-on learning
Professional kitchen training
Gain extensive experience with professional equipment in a professional kitchen.
1200 apprenticeship hours
Gain 1200 hours of experience you can use toward apprenticeship levels.
Baking projects
Take part in exciting baking projects. In 2025 VIU baking students made the world's largest Nanaimo bar.
Career opportunities in baking & pastry arts
Professional baking can take you anywhere in the world. And there are plenty of opportunities in BC. You can work in any kind of bakery – in a shop, catering company, hotel or cruise line. Or you can run your own baking business. Your career options include:
- entrepreneur
- bakery manager
- pastry chef
- culinary educator
- food and beverage supervisor
About the Professional Baking and Pastry Arts Management Diploma
In this program you get advanced training in science and production of bakery items baked in both commercial ovens and our wood burning brick oven. And you gain critical management skills.
When you start the program, you get a SkilledTradesBC Worker ID number and you start earning credits right away. First year includes comprehensive training in baking techniques and creative pastry projects. You also do a 10-week (300 hours) work placement.
In the second year, you learn advanced pastry arts and some culinary skills. You also cover management topics that prepare you for supervisory roles and business ownership.
What you learn
In the first year, you gain the skills needed in pastry training, including:
- cake decorating, including wedding and special occasion cakes
- desserts
- chocolate and sugar work
- yeasted products
You also learn to bake in our wood-fired brick oven.
In the second year you learn advanced pastry techniques and some basic culinary techniques.
You finish the program with:
- VIU Diploma in Baking and Pastry Arts Management
- VIU Certificate in Baking and Pastry Arts
- Credit for Baker Levels 1 and 2 Technical training
- 1200 hours of SkilledTradesBC recognized work-based training hours towards a Red Seal qualification
Courses and Concentrations
| Year 1 – Fall Semester | Credits |
|---|---|
| BAKE 124T - (Pastry 1 Basic) | 7.5 |
| BAKE 128T - (Yeasted 1 Basic) | 7.5 |
| Total Credits | 15 |
| Year 1 – Spring Semester | Credits |
|---|---|
| BAKE 122T - (Bakery Professional Capstone Module) | 5 |
| BAKE 126T - (Pastry 2 Advanced) | 5 |
| BAKE 129T - (Yeasted 2 Advanced) | 5 |
| BAKE 125T – (Career Prep & Work Experience) | 6 |
| Total Credits | 21 |
| Year 2 – Fall Semester | Credits |
|---|---|
| BAKE 224T - (Introduction to Culinary) | 3 |
| BAKE 226T - (Advanced Pastry Part 1) | 3 |
| HOSP 180 - (Principles of Services Management) | 3 |
| HOSP 185 - (Leadership Skills for Hospitality Professionals) | 3 |
| HOSP 215 - (Principles of Services Marketing) | 3 |
| Total Credits | 15 |
| Year 2 – Spring Semester | Credits |
|---|---|
| BAKE 228T - (Advanced Pastry Part 2) | 3 |
| ENGL 115 - (University Writing and Research) | 3 |
| HOSP 105 - (Financial Controls Systems) | 3 |
| HOSP 242 - (Designing a Baking Business) | 3 |
| MGMT 293 - (Human Resource Management) | 3 |
| Total Credits | 15 |
Admission Information
Year 1 Admission Requirements
- General trades admission requirements
- English 12 with a minimum "C+" grade or equivalent
- A minimum “C+” grade in Foundations of Mathematics and Pre-Calculus 10 or Workplace Mathematics 10 or equivalent
- Submission of copy of Foodsafe Level 1 certificate
- Interview with department chair
- Personal Profile
Year 2 Admission Requirements
- General trades admission requirements
- Successful completion of VIU’s Baking and Pastry Arts Certificate program or equivalent.
- English 12 with a minimum "C+" grade or equivalent.
- A minimum “C+” grade in Foundations of Mathematics and Pre-Calculus 10 or Workplace Mathematics 10 or equivalent.
- Submission of copy of Foodsafe Level 1 certificate
- Interview with department chair
- Personal Profile
Notes on Admission
- Enrolment in this program is limited. Students who meet or exceed the minimum admission requirements may not necessarily be admitted to the program.
- Graduates of a recognized Baking and Pastry Arts Certificate program from another institution may apply for Year 2 entry.
- Applicants entering Year 2 must meet the VIU Baking and Pastry Arts Certificate requirement of 10 weeks of work experience. This can be done by submitting an equivalent number (300) of SkilledTradesBC recognized work-based training hours for Prior Learning Assessment or by taking BAKE 130 and BAKE 230 prior to completing the program.
- Must have the ability to stand for four hours at a time. Must be capable of lifting 20 kg/44 lbs as per industry standard.
Program Regulations
All courses labelled “T” (trades courses) have a mandatory attendance component. Contact the department chair for more details.
Bridging into the Hospitality Management Degree
Graduates of VIU's Baking and Pastry Arts Management Diploma are eligible to apply for entrance into VIU's Bachelor of Hospitality Management degree which includes a bridging semester. Combining a degree with a Baking and Pastry Arts Management Diploma and a baker's (TQ or Trade qualification) Red Seal credential enhances the degree graduate's career opportunities. The degree graduate will have enhanced career opportunities in the food and beverage industry, including Executive Pastry Chef, Food and Beverage senior management, and regional and global positions in the accommodation sector and the baking industry.
Domestic Fees
Tuition and Other Mandatory Student Fees
When applying to the program, applicants will be charged a non-refundable application fee.
When applying to graduate, students will be charged a non-refundable graduation and alumni fee.
Some courses have additional fees to pay for extraordinary class–related expenses.
| Fees for Year 1 | Amount |
|---|---|
| Tuition (12 months x $509.18 per month) | 6,110.16 |
| Lab fee | 487.78 |
| Student Activity fee (12 months x $20.37 per month) | 244.44 |
| Student Services fee (12 months x $22.49 per month) | 269.88 |
| VIU Students' Union fee (12 months x $38.87 per month) | 466.44 |
| Health and Dental Plan fee ($285.00 per year) | 285.00 |
| Books and supplies (approximate costs) | 200.00 |
| Baking Kit (approximate costs) | 350.00 |
| Total | 8,413.70 |
| Fees for Year 2 | Amount |
|---|---|
| Tuition (30 credits x $169.73 per credit) | 5,091.90 |
| Lab fee | 487.78 |
| Student Activity fee (8 months x $20.37 per month) | 162.96 |
| Student Services fee (8 months x $22.49 per month) | 179.92 |
| VIU Students' Union fee (8 months x $38.87 per month) | 310.96 |
| Health and Dental Plan fee ($285.00 per year) | 285.00 |
| Books and supplies (approximate costs) | 200.00 |
| Total | 6,718.52 |
Additional fees apply for textbooks, supplies, laundry expenses, etc.
The VIUSU Health and Dental Plan fee is assessed for all students enrolled in 6 credits or more per term, or in Trades/Vocational programs of 5 months or longer.
All fees are subject to change without prior notice and are expected to increase by 2% each year on April 1.
International Fees
Tuition and Other Mandatory Student Fees
When applying to the program, applicants will be charged a non-refundable application fee.
When applying to graduate, students will be charged a non-refundable graduation and alumni fee.
Some courses have additional fees to pay for extraordinary class–related expenses.
| Fees for Year 1 | Amount |
|---|---|
| Tuition (12 months x $2447.30 per month) | 29,367.60 |
| Lab Fee | 487.78 |
| Student Activity fee (12 months x $20.37 per month) | 244.44 |
| Student Services fee (12 months x $22.49 per month) | 269.88 |
| VIU Students' Union fee (12 months x $38.87 per month) | 466.44 |
| Health and Dental Plan fee ($285.00 per year) | 285.00 |
| Books and supplies (approximate costs) | 200.00 |
| Baking Kit (approximate costs) | 350.00 |
| Total | 31,671.14 |
| Fees for Year 2 | Amount |
|---|---|
| Tuition (30 credits x $815.77 per credit) | 24,473.10 |
| Lab Fee | 487.78 |
| Student Activity fee (8 months x $20.37 per month) | 162.96 |
| Student Services fee (8 months x $22.49 per month) | 179.92 |
| VIU Students' Union fee (8 months x $38.87 per month) | 310.96 |
| Health and Dental Plan fee ($285.00 per year) | 285.00 |
| Books and supplies (approximate costs) | 200.00 |
| Total | 26,099.72 |
Additional fees apply for textbooks, supplies, laundry expenses, etc.
The VIUSU Health and Dental Plan fee is assessed for all students enrolled in 6 credits or more per term, or in Trades/Vocational programs of 5 months or longer.
All fees are subject to change without prior notice and are expected to increase by 2% each year on April 1.
Domestic (Canadian)
| Program Start Date | Accepting Applications | Campus | |
|---|---|---|---|
| Ongoing | Nanaimo | ||
|
Anticipated intake for someone applying today:
Next Intake(s):
The Baking and Pastry Arts Management program has one intake each Fall.
Application Fee:
$46.06
Waitlist:
No
Testing Required:
Yes
Admissions Officer:
Name: Helene Viau Email: Helene.Viau@viu.ca
Chair Contact:
Name: Aron Weber Email: Aron.Weber@viu.ca
Document Deadline:
All transcripts including official final grades for admission requirements are due July 31, 2025.
Comments:
Important information about the program assessment Vancouver Island University’s Faculty of Trades and Applied Technology is waiving the admission requirement of the assessment test until further notice. For further information, please email Helene.Viau@viu.ca. A self-assessment will be emailed out to applicants after they have applied. |
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Take your baking career further
Baking and Pastry Arts apprenticeship
Take the technical portion for Levels 2 and 3 professional baking and pastry arts apprenticeships at VIU after you've completed the work-based experience hours. These are 4-week courses.
Red Seal
When you complete Level 3 apprenticeship, you can write the exam for Red Seal endorsement. Red Seal bakers and pastry chefs can travel the world, run their own businesses and earn higher salaries.
Bachelor of Hospitality Management
With this diploma, you can join the Bachelor of Hospitality Management in third year. With a full degree in hospitality, you have a wide range of career opportunities.
