Program Length
- 2 Years
Credential
- Diploma
Location Offered
- Nanaimo
The Baking and Pastry Arts Management Diploma
The Baking and Pastry Arts Diploma (BPAM) program at Vancouver Island University provides students with a Diploma in bakery training and management skills, giving graduates a leading edge for advancement in the baking profession. Upon entering the program, baking students will be given an SkilledTradesBC Trade Worker Identification Number. They will gain technical training credit during the first year of their program towards their apprenticeship. They will also accrue work-based training hours by participating in a paid work experience. Upon completion of the diploma program, students can register as apprentices with an employer sponsor and continue to progress towards their SkilledTradesBC Baker Certificate of Qualification and Red Seal endorsement.
The BPAM program prepares students for careers in baking, baking management, and entrepreneurship. This full-time, cohort program provides rigorous hands-on technical baking training combined with theoretical management courses. Utilizing current baking trends and the most up-to-date curriculum, the BPAM program develops a student’s technical baking skills, as well as skills in leadership, communication, human resources, business planning, and financial management to satisfy industry demands for well-rounded, highly employable graduates.
Students in the first year Baking and Pastry Arts Diploma program learn basic and advanced techniques in yeasted products, pastry, sugar, chocolate, and wedding cakes. Students also learn to bake in our wood-fired brick oven. The first year culminates in a ten-week work experience component in industry.
The second year is designed to teach baking students the advanced skills they will need for a management position in the baking industry. It is delivered over two semesters, during which students take two advanced pastry courses, learn basic culinary techniques, plan and open a pop-up bakery, and take several management courses through VIU’s Department of Hospitality Management. Completion of VIU’s BPAM diploma provides students with advanced credit when applying to the VIU Bachelor of Hospitality Management degree.
BPAM graduates receive the following credentials:
- Vancouver Island University Diploma in Baking and Pastry Arts Management
- Vancouver Island Certificate in Baking and Pastry Arts
- Credit for Baker Levels 1 and 2 Technical training
- 1200 hours of SkilledTradesBC recognized work-based training hours towards a Baker Red Seal qualification
| Year 1 – Fall Semester | Credits |
|---|---|
| BAKE 124T - (Pastry 1 Basic) | 7.5 |
| BAKE 128T - (Yeasted 1 Basic) | 7.5 |
| Total Credits | 15 |
| Year 1 – Spring Semester | Credits |
|---|---|
| BAKE 122T - (Bakery Professional Capstone Module) | 5 |
| BAKE 126T - (Pastry 2 Advanced) | 5 |
| BAKE 129T - (Yeasted 2 Advanced) | 5 |
| BAKE 125T – (Career Prep & Work Experience) | 6 |
| Total Credits | 21 |
| Year 2 – Fall Semester | Credits |
|---|---|
| BAKE 224T - (Introduction to Culinary) | 3 |
| BAKE 226T - (Advanced Pastry Part 1) | 3 |
| HOSP 180 - (Principles of Services Management) | 3 |
| HOSP 185 - (Leadership Skills for Hospitality Professionals) | 3 |
| HOSP 215 - (Principles of Services Marketing) | 3 |
| Total Credits | 15 |
| Year 2 – Spring Semester | Credits |
|---|---|
| BAKE 228T - (Advanced Pastry Part 2) | 3 |
| ENGL 115 - (University Writing and Research) | 3 |
| HOSP 105 - (Financial Controls Systems) | 3 |
| HOSP 242 - (Designing a Baking Business) | 3 |
| MGMT 293 - (Human Resource Management) | 3 |
| Total Credits | 15 |
Year 1 Admission Requirements
- General trades admission requirements
- English 12 with a minimum "C+" grade or equivalent
- A minimum “C+” grade in Foundations of Mathematics and Pre-Calculus 10 or Workplace Mathematics 10 or equivalent
- Successful completion of assessment testing
- Submission of copy of Foodsafe Level 1 certificate
- Interview with department chair
- Personal Profile
Year 2 Admission Requirements
- General trades admission requirements
- Successful completion of VIU’s Baking and Pastry Arts Certificate program or equivalent.
- English 12 with a minimum "C+" grade or equivalent.
- A minimum “C+” grade in Foundations of Mathematics and Pre-Calculus 10 or Workplace Mathematics 10 or equivalent.
- Submission of copy of Foodsafe Level 1 certificate
- Interview with department chair
- Personal Profile
Notes on Admission
- Enrolment in this program is limited. Students who meet or exceed the minimum admission requirements may not necessarily be admitted to the program.
- Graduates of a recognized Baking and Pastry Arts Certificate program from another institution may apply for Year 2 entry.
- Applicants entering Year 2 must meet the VIU Baking and Pastry Arts Certificate requirement of 10 weeks of work experience. This can be done by submitting an equivalent number (300) of SkilledTradesBC recognized work-based training hours for Prior Learning Assessment or by taking BAKE 130 and BAKE 230 prior to completing the program.
- Must have the ability to stand for four hours at a time. Must be capable of lifting 20 kg/44 lbs as per industry standard.
Program Regulations
All courses labelled “T” (trades courses) have a mandatory attendance component. Contact the department chair for more details.
Bridging into the Hospitality Management Degree
Graduates of VIU's Baking and Pastry Arts Management Diploma are eligible to apply for entrance into VIU's Bachelor of Hospitality Management degree which includes a bridging semester. Combining a degree with a Baking and Pastry Arts Management Diploma and a baker's (TQ or Trade qualification) Red Seal credential enhances the degree graduate's career opportunities. The degree graduate will have enhanced career opportunities in the food and beverage industry, including Executive Pastry Chef, Food and Beverage senior management, and regional and global positions in the accommodation sector and the baking industry.
Graduates of the Baking and Pastry Arts Management Diploma can pursue entrepreneurship and employment opportunities in the following areas:
- Small business development (bakeries, pastry shops, bakery cafes, chocolate shops)
- Micro-business development in the gig economy (pop-up bakeries, cake decorating businesses)
- Supplying quality baked goods to hotels, resorts, in-store bakeries, cruise ships
- Managing businesses that provide quality baked goods, and
- Working in tourism and hospitality businesses as bakers, pastry chefs, cake decorators, chocolatiers
Graduates of the Baking and Pastry Arts Management Diploma can transfer into the third year of the Bachelor of Hospitality Management program after completing a bridging semester.
Graduates of the Baking and Pastry Arts Management Diploma can enroll in Level 3 Technical Training in Baking and, after obtaining the required number of practical hours, write their Baker Red Seal exam.
Domestic Fees
Tuition and Other Mandatory Student Fees
When applying to the program, applicants will be charged a non-refundable application fee.
When applying to graduate, students will be charged a non-refundable graduation and alumni fee.
Some courses have additional fees to pay for extraordinary class–related expenses.
| Fees for Year 1 | Amount |
|---|---|
| Tuition (10 months x $499.20 per month + 1 academic credit x $166.40) | 5,158.40 |
| Lab fee | 478.22 |
| Student Activity fee (4% of tuition and lab fee) | 225.46 |
| Student Services fee (4.417% of tuition) | 227.85 |
| VIU Students' Union fee (13 months x $27.60 per month) | 358.80 |
| Co-operative Placement ($722.68 per term) | 722.68 |
| Health and Dental Plan fee ($265.00 per year) | 265.00 |
| Books and supplies (approximate costs) | 200.00 |
| Baking Kit (approximate costs) | 200.00 |
| Total | 7,836.41 |
| Fees for Year 2 | Amount |
|---|---|
| Tuition (30 credits x $166.40 per credit) | 4,992.00 |
| Lab fee | 478.22 |
| Student Activity fee (4% of tuition and lab fee) | 218.81 |
| Student Services fee (4.417% of tuition) | 220.50 |
| VIU Students' Union fee (11 months x $27.60 per month) | 303.60 |
| Co-operative Placement ($722.68 per term) | 722.68 |
| Health and Dental Plan fee ($265.00 per year) | 265.00 |
| Books and supplies (approximate costs) | 200.00 |
| Total | 7,400.81 |
Additional fees apply for textbooks, supplies, laundry expenses, etc.
The VIUSU Health and Dental Plan fee is assessed for all students enrolled in 6 credits or more per term, or in Trades/Vocational programs of 5 months or longer.
All fees are subject to change without prior notice and are expected to increase by 2% each year on April 1.
International Fees
Tuition and Other Mandatory Student Fees
When applying to the program, applicants will be charged a non-refundable application fee.
When applying to graduate, students will be charged a non-refundable graduation and alumni fee.
Some courses have additional fees to pay for extraordinary class–related expenses.
| Fees for Year 1 | Amount |
|---|---|
| Tuition (10 months x $2399.31 per month + 1 academic credit x $799.77) | 24,792.87 |
| Lab Fee | 478.22 |
| Ancillary Fee (3 semesters x $463.40 per semester) | 1,390.20 |
| VIU Students' Union fee (13 months x $27.60 per month) | 358.80 |
| Co-operative Placement ($2399.31 per term) | 2,399.31 |
| Health and Dental Plan fee ($265.00 per year) | 265.00 |
| Books and supplies (approximate costs) | 200.00 |
| Baking Kit (approximate costs) | 200.00 |
| Total | 30,084.40 |
| Fees for Year 2 | Amount |
|---|---|
| Tuition (2 semesters x $11996.55 per semester) | 23,993.10 |
| Lab Fee | 478.22 |
| Ancillary Fee (3 semesters x $463.40 per semester) | 1,390.20 |
| VIU Students' Union fee (11 months x $27.60 per month) | 303.60 |
| Co-operative Placement ($2399.31 per term) | 2,399.31 |
| Health and Dental Plan fee ($265.00 per year) | 265.00 |
| Books and supplies (approximate costs) | 200.00 |
| Total | 29,029.43 |
Additional fees apply for textbooks, supplies, laundry expenses, etc.
The VIUSU Health and Dental Plan fee is assessed for all students enrolled in 6 credits or more per term, or in Trades/Vocational programs of 5 months or longer.
All fees are subject to change without prior notice and are expected to increase by 2% each year on April 1.
Domestic (Canadian)
| Program Start Date | Accepting Applications | Campus | |
|---|---|---|---|
| Ongoing | Nanaimo | ||
|
Anticipated intake for someone applying today:
Next Intake(s):
The Baking and Pastry Arts Management program has one intake each Fall.
Application Fee:
$45.16
Waitlist:
No
Testing Required:
Yes
Admissions Assistant:
Name: Helene Viau Phone: 250.753.3245 ext. 2040 Email: Helene.Viau@viu.ca
Chair Contact:
Name: Aron Weber Phone: 250.740.6114 Email: Aron.Weber@viu.ca
Document Deadline:
All transcripts including official final grades for admission requirements are due July 31, 2025.
Comments:
Important information about the program assessment Vancouver Island University’s Faculty of Trades and Applied Technology is waiving the admission requirement of the assessment test until further notice. For further information, please email Helene.Viau@viu.ca. A self-assessment will be emailed out to applicants after they have applied. |
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Further information on this program can be found on the Department website.
Visit the Department WebsitePrevious versions of this program can be found in the Program Archive.