Basic Pastries & Desserts (BAKG 1060)

This course provides students with an introduction to the ingredients, processes, techniques, tools, and equipment used in the production of basic pastries and desserts.

A variety of techniques including pie and pastry dough mixing and handling, filling and makeup, baking, and finishing are explored. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.

Course code: BAKG 1060

Credits: 4.0

Length: 100.0 hours

Course outline: https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1060

Additional Information

Basic pastry dough classifications, production techniques, quality standards
Basic puff pastry dough classifications, production techniques, quality standards
Basic pie and tart classifications, production techniques, quality standards
Basic dessert classifications, production techniques, quality standards
Sweet and savoury fillings and finishes for basic laminated and non-laminated pastries, pies, and desserts: classifications, production techniques, quality standards
Baking science: eggs, milk & milk products; change processes during mixing, baking, and cooling
Relationship between ingredients, techniques, environmental factors, and baking processes in the production of basic laminated and non-laminated pastries, pies, and desserts
Reflective practice: analyzing outcomes of basic laminated and non-laminated pastries, pies, and desserts based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
Trade calculations: converting measurements between metric and imperial systems
Production planning and time management: reading and following formulas in the production of basic laminated and non-laminated pastries, pies, and desserts; preparing for production, prioritizing production assignments, efficiency practices in baking
Safety and sanitation: tools & equipment operation and care; principles of food safety; personal hygiene and safety practices; types of hazards and emergencies, safety procedures and regulations; accident prevention
Professional communication in the baking industry: workplace safety, respectful communication, terminology, participating in a team
Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling; posting images of finished products on social media

* The amount shown is the approximate cost of tuition (for courses with tuition) or fees (for courses that do not have tuition).
Tuition and Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.

† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.

Basic Pastries & Desserts (BAKG 1060)

Additional Information

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