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.
Course code: BAKG 1246
Length: 75 hours
Course outline: viewhttps://www.vcc.ca/deptUploads/course-outlines/BAKG-1246.pdf
* 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.