Mastering the advanced science and art of baking elevates you as a respected professional in the field of baking and pastry arts. You learn from internationally experienced pastry chefs and gain the expertise you need to advance your career with Red Seal designation.
The Baker Apprenticeship program consists of:
- 3 years (5,040 training hours) of on-the job experience
- 3 levels of technical training
- writing the Interprovincial (Red Seal) examination for journeyperson-certification. Learn more about the Application Process for Apprenticeship Technical Training.
Level 1 (4 weeks)
Level 1 is covered in VIU’s Professional Baking and Pastry Arts 12 month Certificate foundation program. VIU does not offer Level 1 as a stand-alone program.
- perform occupational skills
- apply food science
- prepare fermented goods
- prepare pastries
- prepare cakes and cookies
- decorate and finish baked goods
- prepare desserts
- prepare chocolate and confectionary
When you graduate from the Professional Baking and Pastry Arts Certificate you are credited with 1200 sponsored hours towards your Red Seal designation.
Level 2 (4 weeks)
Level 2 is covered as part of the Baking Management Diploma and is occasionally offered as a stand-alone program.
- apply food science
- prepare fermented goods
- prepare pastries
- prepare cakes and cookies
- decorate and finish baked goods
- prepare desserts
- prepare chocolate and confectionary
Level 3 (4 weeks)
Level 3 is a stand-alone program.
- perform occupational skills
- apply food science
- prepare fermented goods
- prepare pastries
- decorate and finish baked goods
- prepare desserts
- prepare chocolate and confectionary
Why get your red Seal certification?
National recognition
- gives you the chance to be promoted at work and earn more money
- shows you have reached the highest accreditation for bakers in Canada
- makes it easier to work in any province or territory across Canada
- creates opportunities for working internationally
Personal achievement
- it’s a significant professional milestone and gives you a sense of pride in your success
- shows your dedication to keeping high standards in your career
- makes you more trusted as a professional baker
Professional credibility
- helps your resume stand out to help you get advanced jobs like a school educator
- promotes high training and assessment standards which raises the overall quality in the professional baking industry
- leads to better products, more successful businesses and happier customers
Admission information
- successfully completed the previous apprenticeship level
- registered as an apprentice with SkilledTradesBC
- have an employer sponsor
Tuition and Other Mandatory Student Fees include supply fees, student activity fee, student services fee and VIU Students’ Union fee.
Costs are for budgeting purposes only and will be confirmed when you register for the course.
| Apprenticeship Level | Tuition | Additional mandatory student fees | Total |
|---|---|---|---|
| Level 2 | 470.12 | 81.72 | 551.48 |
| Level 3 | 470.12 | 81.72 | 551.48 |
All fees are subject to change without prior notice and are expected to increase by 2% each year on April 1.
Start dates for all apprenticeship training in BC can be found on Trades Training BC. Apprenticeship training classes at Vancouver Island University fill on a first-come, first-registered basis. There are waiting lists for many trades and apprenticeship levels.
Please contact the Apprenticeship Admissions and Registration Assistant for seat availability and waitlist information:
Email: apprentice@viu.ca
Phone: 250.740.6227
An Apprenticeship Admissions and Registration Assistant can help with your questions:
- email apprentice@viu.ca
- call us at 250-740-6227.
- visit the Trades and Applied Technology office in Building 180, Room 110
- open Monday to Friday, 8 am to 4 pm
Program Chair:
- Name: Aron Weber
- Email: aron.weber@viu.ca