Professional Baking and Pastry Arts Apprenticeship Program Outline

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. To find out how to register for technical training, please see our Apprenticeship programs or call 250-740-6227. 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.

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