Baker
Occupation Description:
Bakers prepare doughs, batters and other ingredients and then produce items such as bread, buns, cakes, pies, cookies and other baked goods. They are employed in a variety of food establishments but the vast majority of work takes place in retail settings such as supermarkets, specialty bakeries, restaurants and hotels.
Application Process
November 1 to Spring Break
- look over all the information below and - get a good understanding of the pre-reqs, expectations, time commitment, reading, math, training, etc.
- no questions... go ahead and apply for the program!
- questions?... book an appointment with Benjamin King (district principal), to learn more
- use the: Booking App, or
- use the QR code in the right column
- ideally students and parents are able to attend an info session and tour at VCC (downtown campus: 250 W Pender Street, Vancouver). The date and time of this annual event will be shared out once we have been given that information.
- student completes the fillable "SD43 Application" (top link in the right column) by typing in answers and getting necessary signatures
- submit to your counsellor at your high school
after Spring Break to late April
- Personal interview/conversation with Abraham Kang (District Coordinator) at your school. You will also be asked to create a short presentation to be shared with VCC instructors. This portfolio is designed to share a bit about yourself and your love of baking. After submitting this portfolio you will be invited to an interview with VCC who will make the final decision on acceptance.
mid-May into June
Abraham Kang (District Coordinator) will:
- email students conditional acceptances into the program
- unsuccessful applicants will also are contacted
- enroll the student at the training site(s)
- ensure counselors adjust students' timetables to reflect course/credits
Pre-Requisites
- look at the topics you will be taking at VCC: Program courses
- completed at least one "Foods & Nutrition" and/or "Cook Training" course(s)at the grade 11 or 12 level
- or related experience, like a baking job in the community
- Food Safe Level 1 (prior to the intake date)
- complete step 1, the "VCC pre-intake app July 2024" package...
- see top link in right column (will update soon as VCC sends it to SD43)
- few written responses
- small portfolio of your baking and/or community involvement
(coverted some some p'pt examples into movies... see links in right column)
- when asked by VCC, complete an online application
- good literacy and numeracy skills
- excellent attendance + lates record while in high school
- ability to stand on your feet for extended periods of time
Student Cost
- tuition-free, but students will need to pay about $2,000 for items like: textbooks, recipe book, tools, CompassCard, name tag, uniform, lock, tool bag, etc. See VCC Info Sheet (right column) for more detailed breakdown. Students can get a letter of enrolment that might allow for parents to access RESP money - but check with your financial provider.
Location & Transportation
- VCC "downtown campus" - 250 West Pender Street, Vancouver
- Transportation, to and from the training site, is the responsibility of the parent/guardian
- Skytrain to/from "Chinatown/Stadium station" is probably the best transportation option
Time Commitment
- 1 intake: all of semester 1
- next intake: July 8, 2024 (ending December 12, 2024)
- you will be at VCC attending the program throughout the summer
- you will not have any school from December 13, 2024 to January 24, 2025 (basically 6-ish weeks off)... semester 2 will start at your home school on January 27, 2025
- next intake: July 8, 2024 (ending December 12, 2024)
- 23 weeks long
- 4 days a week: Monday to Thursday
- 11.30am to 6.30pm
Available Seats
- There are 16 seats available for all districts in the Lower Mainland. VCC makes the final decision on which students are accepted based on their portfolio and personal interview. Coquitlam has had up to 5 students in an intake, it all depends on the VCC application package and interview.
Skills
- General
- Creative, Expressive, Precise, and Visual
- Key Job
- Monitoring & Active Learning, Safe Food Storage & Handling, Merchandising/Inventory/Sales, Baked Goods Materials/Principles/Terminology, and Assembly/Icing/Decorating
Student Eligibility
- students typically take this program in their grade 12 year after taking all the necessary/core grade 11 subjects
- students must begin a program prior to June 30 of their graduation year
- ex 1: a program begins in March of a gr 12s final semester and runs for 23 weeks - it is okay for that student to apply to
- ex 2: a program will begin in July after a grade 12 has graduated - that current grade 12 should not apply as they will not be accepted
- must have government-issued photo ID that is current/valid on the ITA exam date in early-December (ex: a driver's license, BC ID, or passport). This exam represents 20% of your final overall mark.
- unfortunately, this program is not available to "International students"
Have questions about this program?
Book a meeting with Abraham Kang (District Coordinator)
