The Baker Apprenticeship program consists of 3 years of on-the job experience combined with in-school technical training in order to become eligible to write the Interprovincial (Red Seal) examination for journeyperson-certification. Learn more about the Application Process for Apprenticeship Technical Training.
Level 1 is covered in VIU’s Professional Baking and Pastry Arts 10-month Certificate Foundation Program. The 3 levels of the apprenticeship program are listed below:
Level 1 (4 weeks)
VIU does not offer Level 1 as a stand-alone program
- Apply Occupational Skills
- Prepare Breads and Rolls
- Prepare Sweet Yeast Products
- Prepare Cookies
- Prepare Cakes
- Prepare Pies, Puff and Pastry Doughs
- Assemble, Ice and Decorate Cakes, French Pastries and Petit Fours
Level 2 (4 weeks)
- Apply Occupational Skills
- Prepare Breads and Rolls
- Prepare Sweet Yeast Products
- Prepare Cookies
- Prepare Cakes
- Prepare Pies, Puff and Pastry Doughs
- Assemble, Ice and Decorate Cakes, French Pastries and Petit Fours
Level 3 (4 weeks)
- Apply Occupational Skills
- Prepare Breads and Rolls
- Prepare Sweet Yeast Products
- Prepare Cookies
- Prepare Cakes
- Prepare Pies, Puff and Pastry Doughs
- Assemble, Ice and Decorate Cakes, French Pastries and Petit Fours
- Prepare Chocolate and Sugar Work
- Prepare Fruit, Ice Cream and Specialty Desserts
Note: Upon successful completion of the Professional Baking and Pastry Arts 10-month Certificate Foundation program, graduates are eligible for credit for Level 1.
Upon successful completion of all 3 years of technical training, verification of work based training hours, and successful completion of the Interprovincial Exam, students will receive their Baker Red Seal Certification.