Overview

Embark on a creative and flavorful journey with the Baking & Pastry Arts Grand Diploma at LaSalle College Vancouver. Develop hands-on skills in artisan breads, laminated doughs, chocolate artistry, and contemporary plated desserts while mastering ingredient science, cost control, and sustainable baking practices. This program prepares you to excel in professional bakeries, patisseries, and pastry kitchens, equipping you with the precision, creativity, and leadership to succeed in the dynamic world of baking and pastry arts.
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Admission criteriaTuition and financial aid

About the Program

The Baking & Pastry Grand Diploma program at LaSalle College Vancouver provides students with comprehensive training in professional baking, pastry arts, and dessert production. Through hands-on experience, students master foundational techniques, advanced pastry methods, and product development while gaining an understanding of ingredient functionality and cost control. The program emphasizes artisan bread production, laminated doughs, chocolate work, entremets, and contemporary plated desserts. Students develop expertise in precision, presentation, and workflow management, preparing them for dynamic careers in bakeries, patisseries, and the hospitality industry. Additionally, the practicum component allows students to apply their skills in real-world environments, bridging the gap between classroom learning and professional pastry production. By incorporating global sustainability initiatives, the program fosters responsible ingredient sourcing, ethical production methods, and waste reduction practices.

  • This program/course is not eligible for the Post-Graduation Work Permit (PGWP).  Click here for more information about PGWP and to see our eligible courses.

Opportunities

State-of-the-Art Kitchens & Equipment

Our students gain hands-on experience using professional-grade tools and resources in our fully equipped baking and pastry labs. You’ll learn foundational and advanced techniques with access to the latest industry equipment.

00:00 / 00:00

Discover the Advantages of Co‑op

Add practical, career‑focused, paid experience to your program.

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Upcoming Sessions

Start dateLanguageScheduleLocation
Jul 6, 2026

English

Coop - Daytime

VancouverApply now
Jul 6, 2026

English

Full-time - Daytime

VancouverApply now
Oct 5, 2026

English

Coop - Daytime

VancouverApply now
Oct 5, 2026

English

Full-time - Daytime

VancouverApply now
Jan 4, 2027

English

Coop - Daytime

VancouverApply now
Jan 4, 2027

English

Full-time - Daytime

VancouverApply now
Apr 5, 2027

English

Coop - Daytime

VancouverApply now
Apr 5, 2027

English

Full-time - Daytime

VancouverApply now
Jul 5, 2027

English

Coop - Daytime

VancouverApply now
Jul 5, 2027

English

Full-time - Daytime

VancouverApply now
Oct 4, 2027

English

Coop - Daytime

VancouverApply now
Oct 4, 2027

English

Full-time - Daytime

VancouverApply now
Jan 3, 2028

English

Coop - Daytime

VancouverApply now
Jan 3, 2028

English

Full-time - Daytime

VancouverApply now
Apr 3, 2028

English

Full-time - Daytime

VancouverApply now
Apr 3, 2028

English

Coop - Daytime

VancouverApply now
Jul 1, 2028

English

Full-time - Daytime

VancouverApply now
Jul 1, 2028

English

Coop - Daytime

VancouverApply now
Oct 2, 2028

English

Full-time - Daytime

VancouverApply now
Oct 2, 2028

English

Coop - Daytime

VancouverApply now
Jan 1, 2029

English

Full-time - Daytime

VancouverApply now
Jan 1, 2029

English

Coop - Daytime

VancouverApply now

Admissions Criteria

  • Domestic applicants generally require:

    Proof of secondary school graduation or equivalent

    Copy of government-issued photo ID

  • International applicants generally require:

    Proof of secondary school graduation  (with official English translations)

    Copy of a valid Passport

    Proof of English proficiency

List of Courses

QUARTER 1

  • Foundations of Baking Techniques, Theory and Trade Calculations
  • Sustainability and Dimensions of the Hospitality Industry
  • Employee Health and Workplace Safety 

QUARTER 2

  • Foundations of Pastry Techniques and Theory
  • Nutrition
  • Sustainable Purchasing and Controlling Costs

QUARTER 3

  • Foundations of Culinary Level 1: Trade Calculations & Techniques
  • Introduction to Hospitality and Tourism
  • Menu Development and Design

QUARTER 4

  • Foundations of Culinary Level 2: Regional Ingredients and Techniques of Fabrication
  • Cultural and International Cuisine
  • Sustainable Nutrition
  • Food and Beverage Operations Management

QUARTER 5

  • Advanced Cakes, Pastry and Retail Production
  • Artisan Breads and Baking Production
  • Banquets and Events Management

QUARTER 6

  • Advanced Practical Presentation & Plating Techniques
  • Capstone
  • Practicum

Tuition & Aid

Make a plan with the support of LaSalle College Vancouver's Financial Planning Services! Let us: 

  • Estimate the cost of your education,  
  • Add up your available education-cost resources,  
  • Subtract available resources from estimated cost, 

So that you can get money matters out of the way and focus on your dream career!

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Your Dream Future, Within Reach

Budget Friendly. Future Ready.

Get a quality education that’s both budget-friendly and future-ready—so you can
jumpstart the creative career of your dreams, without compromise.

How to Apply
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