Matthew Foo - Baking & Pastry Arts

Program Length

24 weeks:  March 1 - August 13, 2010

Classes run 1pm-7:15pm, Monday to Thursday (except for the first 2 weeks when classes are Monday-Friday)

Program Location

Vancouver Community College (City Centre Campus, Downtown Vancouver)

Course Content

• pies, quick breads, cookies/squares, puff doughs, bread doughs, sweet yeast doughs, french pastries, cake making, cake decorating, wedding cakes, chocolates, plated desserts & merchandising

Credentials

• receive 24 credits (6 courses) at the Grade 12 level
• VCC transcript & Baking Foundations Certificate
• Industry Training Authority Level 1 Apprenticeship

Minimum Program Entry Requirements

• FoodSafe Level 1
• written reference from teacher or counsellor
• grade 10 completion
• physically able
• previous baking and/or cooking experience recommended
• strong reading comprehension, study skills, time management & multitasking skills recommended

Application deadline:  October, 2009

Interviews held November 2009

For the ITA Industry Training Description & Profile, go here.