Baking and Pastry Arts

The Baking and Pastry Arts – Pastry program at Vancouver Community College offers in-depth training designed to build strong foundational and advanced skills in fine pastry production. Students are introduced to a broad range of techniques essential to the craft, including laminated doughs like croissants and puff pastry, yeast and quick breads, cake mixing methods, and an array of cookies, tarts, and pies. The program emphasizes precision and artistry, with dedicated modules on dessert plating, colour and texture composition, and the use of seasonal ingredients. Practical experience is combined with culinary theory to ensure students understand both the science and creativity behind professional pastry work.

Learners also gain specialized skills in chocolate and confection making, mastering techniques such as tempering, moulding, and sugar artistry. The curriculum includes training in decorative techniques for cakes and pastries, including buttercreams, ganaches, rolled fondant, and airbrushing, as well as wedding cake design and the crafting of marzipan and sugar flowers. Emphasis is also placed on the business side of the industry, covering areas like merchandising, inventory control, menu design, and catering. Graduates leave the program equipped with the technical ability and industry knowledge required for success in professional baking and pastry environments.

What You’ll Learn

• Master techniques in baking breads, pastries, cakes, cookies, and laminated doughs.
• Create professional desserts with advanced plating, colour, and texture composition.
• Develop chocolate and confectionery skills, including tempering, moulding, and sugar work.
• Learn decorative cake design, merchandising, inventory management, and catering basics.