Program Length
- 1 Year
Credential
- Certificate
Options
- Apprenticeship
Location Offered
- Nanaimo
A career in the art and science of baking
Are you fascinated by the art and science of baking? With VIU’s Professional Baking and Pastry Arts Certificate, you can shape your interest in baking into career that can take you around the world. This internationally recognized program gives you hands-on, real-world experiences learning baking and dessert making. You get to train with a wood-fired brick oven and make connections with the local, provincial and national baking communities.
Why study Baking and Pastry Arts at VIU?
Our small class sizes mean you get personal attention from our world-class chef instructors. You also gain real-world experience making baked goods for the university and the public.
In VIU pastry chef training you gain a solid foundation in baking fundamentals, including ingredient functions and recipe adjustments. This prepares you to become a pastry chef in Canada working in professional kitchens.
Your career in professional baking and pastry arts
Bakers are always in demand, and your career can take you many places, from small bake shops to high-end resort hotels anywhere in the world.
- baker or pastry chef
- entrepreneur
- research and development specialist
- culinary educator
- executive pastry chef
- positions on
- cruise ships
- hotels and resorts
- supermarkets
- restaurants
- large commercial bakeries
Sign up to learn more
Hands-on learning
Hands-on production
At VIU you build skills through repetition, ensuring you are industry ready.
Work experience
Gain practical experience and make industry connections in a 10-week work experience placement.
About the Professional Baking and Pastry Arts Certificate program
In this program you learn to bake in commercial ovens and our wood burning brick oven. You study traditional and artisan baking methods as applied to modern Canadian and international trends. You learn the basics of baking, ingredient functionality and recipe troubleshooting.
The program operates similar to an actual bakery, with deadlines and retail and wholesale customers. In a typical day you do one hour of theory and the rest of your time you get practical, hands-on training.
Over the year, you master skills in all kinds of breads, buns, cakes and pastries. You also do chocolate and sugar work and gluten-free baking. The program also covers seasonal and ethnic baking. And you learn to bake in a wood-fired oven. You get the chance to take part in competitions, shows and off campus visits.
You alternate between the yeast baking and pastry courses, switching between the courses every few weeks. The program operates under conditions similar to an actual bakery, with deadlines, retail and wholesale customers. A typical day consists of one hour of theory, with the remainder devoted to practical, hands-on training. Time is scheduled for competitions, shows and off campus visits. Guest bakers, chefs and business owners are often brought in for special lessons.
The year is divided into several terms, in which time you increase your competency in:
- ovens
- breads and buns
- sweetened/unsweetened yeasted and croissants
- quick breads and cookies
- cake baking, finishing and decorating
- puff pastries and pies
- bakery management
- chocolate and sugar work
- wood-fired oven and gluten free baking
- fancy pastries
You also cover seasonal, festive and ethnic baking.
When you complete the certificate, you receive:
- VIU Certificate in Professional Baking and Pastry Arts
- credit for your first year Baker Apprentice technical training
- 1200 work experience hours to use towards obtaining your Red Seal.
You can write the exam for Level 1 Professional Baker designation.
Courses and Concentrations
| Professional Baking and Pastry Arts |
|---|
| BAKE 122T - (Bakery Professional Capstone Module) |
| BAKE 124T - (Pastry 1 Basic) |
| BAKE 126T - (Pastry 2 Advanced) |
| BAKE 128T - (Yeasted 1 Basic) |
| BAKE 129T - (Yeasted 2 Advanced) |
| BAKE 125 - (Career Prep and Work Experience) |
Note: The Bake Certificate work experience takes place over ten weeks from mid-June to August.
Admission Information
- Successful completion of English 10 or higher and Workplace Math 10 or higher or mature student status
- Minimum 17 years of age
- Submission of copy of Foodsafe Level 1 certificate
- Interview may be required
- 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.
- Must have the ability to stand for 4 hours at a time, and must be capable of lifting 20 kg/44 lbs as per industry standard.
Recommendation for Admission
- High school career food preparation courses
- Food industry experience
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 | Amount |
|---|---|
| Tuition (12 months x $519.36 per month) | 6,232.32 |
| Lab fee | 497.54 |
| Student Activity fee (12 months x $20.78 per month) | 249.36 |
| Student Services fee (12 months x $22.94 per month) | 275.28 |
| VIU Students' Union fee (12 months x $49.45 per month) | 593.40 |
| 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 | 8,682.90 |
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 | Amount |
|---|---|
| Tuition (12 months x $2,496.25 per month) | 29,955.00 |
| Lab Fee | 497.54 |
| Student Activity fee (12 months x $20.78 per month) | 249.36 |
| Student Services fee (12 months x $22.94 per month) | 275.28 |
| VIU Students' Union fee (12 months x $49.45 per month) | 593.40 |
| 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 | 32,405.58 |
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 Professional Baking and Pastry Arts program has one intake each Fall.
Application Fee:
$46.98
Admissions Officer:
Name: Helene Viau Phone: 1.250.740.6400 Email: Helene.Viau@viu.ca
Chair Contact:
Name: Aron Weber Email: Aron.Weber@viu.ca
Document Deadline:
Documents required to meet admission should be submitted as soon as possible and no later than July 31, 2026 for the August 24, 2026 start of the program. Any questions, please contact Helene.Viau@viu.ca. |
|||
International
| Program Start Date | Accepting Applications | Campus | |
|---|---|---|---|
| to | Nanaimo | ||
|
Next Intake(s):
The Professional Baking and Pastry Arts program has one intake each Fall.
Application Fee:
$156.06
Admissions Officer:
Name: Helene Viau Phone: 1.250.740.6400 Email: Helene.Viau@viu.ca
Chair Contact:
Name: Aron Weber Email: Aron.Weber@viu.ca
Document Deadline:
Please note, this program is NOT eligible for a PGWP (Post-Graduate Work Permit). Documents required to meet admission should be submitted as soon as possible. Any questions, please contact Helene.Viau@viu.ca. |
|||
Further your training
Red Seal
Red Seal chefs travel the world and run their own businesses. An apprenticeship is the next step toward Red Seal.
Baking and Pastry Arts Management
After you earn your certificate, you can start the management diploma program in second year.
Bachelor of Hospitality Management
Earn a full degree in hospitality for a wide range of career opportunities.
Try out a baking class
Curious about what it might be like to join us at VIU? You can shadow a class and get a taste of the Professional Baking and Pastry Arts program. Email the program chair to arrange to shadow a class.