Basic Cakes & Pastries (BAKG 1170)
This course provides students with an introduction to the ingredients, processes, techniques, tools, and equipment used in the production of basic cakes and pastries.
A variety of techniques including high fat cake mixing and baking, the preparation of basic icings and fillings, and basic cake assembly and decoration 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.
A variety of techniques including high fat cake mixing and baking, the preparation of basic icings and fillings, and basic cake assembly and decoration 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 1170
Credits: 4.0
Length: 100.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1170
Prerequisites
BAKG 1150, BAKG 1155, BAKG 1160.
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Additional Information
- Classifications of high fat cakes, production techniques, quality standards
- Classifications of icings, production techniques, quality standards
- Baking science: fruits, nuts, spices, flavourings, aeration, specific gravity, emulsification, colour theory, light waves
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of basic cakes and pastries
- Reflective practice: analyzing outcomes of basic cakes and pastries based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: calculating formula yields for the production of basic cakes & pastries, calculating production costs
- Production planning and time management: reading and following the production steps for simple cakes and pastries, preparing for production, direct vs. indirect production time, sequencing the production of multiple components
- 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, expressing disagreement
- Bakery Management: market analysis, quality goods, displaying products on social media
† 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.