This 40-week (1,200 hour) certificate program includes all the craft skills needed to work as a professional Baker/Patissier, as outlined in the National Occupation Analysis for Baker.
The three terms of training begin with workplace safety and organisation, ingredient and finished product knowledge. This is followed by the making of breads, cakes, and pastries in all their various forms from cookies to wedding cakes, pies to artisan sourdough bread, and chocolate souffle to pieces montees.
This program focuses on the wealth of farm-to-table opportunities afforded by the Okanagan region, emphasising the use of local products including premium wines, beers and spirits, both as ingredients and as beverages paired with the finished dessert or baked good. Locally-grown herbs, fruits and vegetables are featured, organically-grown grains and in-house milling are also regional features of the program.
Successful graduates will be ready for employment in any of the various settings where baked goods are required, from care homes and camps, to specialty bakeries, fine dining restaurants, hotels, resorts and cruise ships. Self-employment is also a popular option.
English 10 with minimum 50% or alternatives.
Math requirement:Students graduating from secondary school in or prior to 2012: Mathematics 10 or an equivalent Intermediate Level Adult Basic Education Mathematics course, or an ABLE mathematics score of at least 50%. Students entering Grade 10 in or after 2010 and/or completing the new mathematics curriculum: One of: Apprenticeship and Workplace Mathematics 10, Foundations of Mathematics and Pre-Calculus 10, or an equivalent Intermediate Level Adult Basic Education Mathematics course, or an ABLE mathematics score of at least 50%.
Food, Wine & Tourism
In addition to the amount above, please budget for a mandatory weekly $20 lab fee as well as tools, books and uniform costs of approximately $1,000.
Click here to view up-to-date intake dates.
Okanagan College Calendar: Printed 10/22/2017