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Apprentice, Foundation, Youth and other Non-Apprentice intake schedules starting out to March 31, 2018 are shown. Please use the schedules' mail icon to contact the institution directly about registration information, note that dates and other information are subject to change. We expect new schedules to be released in September 2017 but do not yet have a release date.

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Baker

Culinary

Bakers prepare doughs, batters and other ingredients and then produce items such as bread, buns, cakes, pies, cookies and other baked goods. Bakers may run baking machinery such as high-volume mixing machines, ovens and equipment to produce large quantities of goods, ensuring that product quality meets established standards. Bakers may create production schedules to decide the type and quantity of goods to purchase, and may supervise sales of baked goods. They may also hire, train and supervise baking and kitchen staff. Baker 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.

Baker is a nationally designated trade under the Interprovincial Standards Red Seal program.

Discover Trades LogoLearn more about Culinary at Discover Trades BC.

Please choose from one of the highlighted schedules below:

  • Go To Apprenticeship Schedules
  • Go To Foundation Schedules
  • Go To Youth Schedules
  • No Vocational Schedules Available

Quick Facts

  • Requirements:

    Physical stamina, good hand-eye coordination, fine motor skills and artistic ability. A Foodsafe Level 1 Certificate is required prior to enrolment in a training program.

     

    The following education is recommended: Grade 10 or equivalent (Grade 12 is preferred), including English 10, Math 10, Science 10.

     

    The Apprenticeship Program comprises Levels 1-to-3 of progressive training, with each Level taking 4 weeks (120 hours) to complete. In addition, apprentices are required to accumulate 5,400 hours of work-based training.

  • Additional Information:

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