Specialty Cakes & Cookies (BAKG 1240)
This course provides students with an introduction to the ingredients, processes, techniques, tools, and equipment used in the production of specialty cakes and cookies.
A variety of techniques including high and low fat cake and cookie mixing and baking, the preparation of basic icings and fillings, and specialty cake and cookie 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 and low fat cake and cookie mixing and baking, the preparation of basic icings and fillings, and specialty cake and cookie 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 1240
Credits: 4.0
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1240
Prerequisites
BAKG 1040.
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0Additional Information
- Classifications of high fat and low fat cakes, production techniques, quality standards
- Classifications of icings, production techniques, quality standards
- Specialty cake and cookie assembly, finishing, and decorating techniques
- 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 specialty cakes and cookies
- Reflective practice: analyzing outcomes of specialty cakes and cookies based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: calculating formula yield using specific gravity for the production of specialty cakes and cookies
- Production planning and time management: reading and following the production steps for specialty cakes and cookies, 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: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling; posting images of finished 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.