Vancouver Island University - Professional Baking and Pastry Arts Program

Our 2024 awards winners for the Professional Baking and Pastry Arts program, from L to R: Cathryn Barney: Rogers Foods Award, Sara Stephens: Robert MacDonald Memorial Award and Megan Strand, Baking Association of Canada Scholarship Award, BC Chapter. So many great students this year it was a hard choice! Congratulations!

That’s a wrap! Fantastic year with these gems, we are excited to see what you will accomplish in your baking and pastry careers, congratulations! #

Mentorship, crucial to being successful in our industry! These were two of mine, Chef George Wagner and Chef Alex Rennie, so nice to have these two legends stop by today for a visit. They shared some of the history of the culinary and baking programs at VIU, such inspirations to so many in our industry.

Sometimes the sunshine hits just right in the bakery, and other times it just blinds you right in the eyeballs! #

Fun day of demos with thank you supporting our students on there baking and pastry journey!

Who rocks the mousatche better?

It’s getting close to the end of our regular baking, .emma killed it today with these key lime croissants, time flies when you are having fun:)  

Thank you for the amazing donation of Globe mixers to our program, we will put them to good use!

Fun day at Dover Bay High school: plated dessert demo, 10 layer Chocolate Cake, Passionfruit Air, Strawberry Caviar, Milk Chocolate Powder

trying out a new pepperoni croissant pastry

Gorgeous sugar pieces, so proud of .strand .e.stephens you are all stars:)

Competition is live, all the best to .e.stephens .strand you all put a ton of effort and dedication into your preparation!

Come to the lower cafeteria and check our Diploma Students Bee themed cake, it’s beeeautiful:)

Bake diploma students working on their final project, stay tuned to see what they are creating:)

Lots of amazing creations by the team we are open to 3pm, or until quantities last!

Great representation for the Professional Baking Program today at the Trades Showcase today, you are all ✨

Having a sweet time at the Trades and Technology Showcase today , we are at the Trades Discovery Center until til 2pm today, hope to see you there!

Are you excited for the Bite and Delight Pop Up Bakery on Monday, April 8th?

Hank’s is looking for a few positions, see details below:)

Hi! You’ve seen us all working behind the scenes in the kitchen at Hank’s, now come and work with us!! We’re hiring a few kitchen positions as we get busier and busier, send your resumes to [email protected] if the following interest you:

Pastry Chef! Full time, responsible for production and management of our daily pastry items including but not limited to tarts, cakes, macaron, muffins, scones and cookies. Includes great tips and meals. Schedule is daytime Monday to Friday or Tuesday to Saturday. 3 years experience is a must, only qualified candidates will be contacted. Wages will be based on experience and will include generous tips (salary $42-$52k per annum)

Prep cook! 20-25 hours a week. Assist in the production of our delicious sandwiches, salads, soups and savoury pastry items and much more! You must have some commercial kitchen experience and know how to make the basics (aioli, dressings, vinaigrettes, comfortable with commercial kitchen equipment such as meat slicers) but we will train the right candidate for this job. You must know how to hustle hard and be willing to work on a fun energetic team. Schedule is flexible. ($19-$21 per hour plus generous tips)

Send us an email with your resume or a message, or even better, come and say hi in person after 1pm Tuesday to Saturday.

Bake 2 Apprentices have some beautiful macarons available for sale today in the lower cafe, come and get them while they last:)

Baggy Pretzels Almond Croissants
pastry

combining science and cookies, all part of your training

Happy Valentines Day from school

Level 2 Bake Apprentices loafing around this evening, some deliciousness was created: tomato garlic foccacia, Swiss Farmers Bread, Swiss Burli Bread and some Potato Onion Dill.

Having some fun with colour in our Level Two Bake Apprentice class, beautiful lamination by our students :)

Au revoir Paris, time to come home……and find coffee:).

Last day in Paris, side trip to Meaux, incredible farmers market with some of the best bites of the trip!

A little rain and a little sunshine on our last walking tour, we saw and ate many delicious pastries:)

Nice evening out for a fancy dinner at Le Train Bleu, only a few more sleeps and we will be heading back to Canada! ?

Chocolate shortbread ready for rolling.