Design and Decoration (BAKG 1246)
This course presents essential design principles, guidelines for dessert assembly and basic decorative techniques. Topics include composition and the use of colors. Students apply the design principles with proper assembly guidelines and suitable decorative techniques to build and finish various cakes, pastries, slices and squares. In addition, students utilize knife skills by making fruit flans and tarts.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking & Baking and Pastry Arts - Pastry Program.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking & Baking and Pastry Arts - Pastry Program.
Course code: BAKG 1246
Credits: 3.0
Length: 75.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1246
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0Additional Information
- Essential design principles, composition guidelines, color wheel and mixing, assembly guidelines, decorative techniques, preparation methods for previously made icings, fillings and glazes, knife skills for cutting fruit and slices and squares, storage and handling; mathematical conversions, application of baker's percentage; interpretation of formulas; correct use of tools & equipment; supporting team members; writing and executing daily production lists; critical analysis of product outcomes; recording observations of performance and development; punctuality; health and safety rules and regulations; application of inventory and waste management
† 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.