Specialty Pastries & Desserts (BAKG 1260)
This course provides students with further study of the ingredients, processes, techniques, tools, and equipment used in the production of specialty pastries and introduces them to ice creams and frozen desserts. It also introduces students to principles and practices of using social media to display products.
Specialized techniques for mixing, baking, assembly, and decoration are explored to produce a variety of specialty pastries and frozen desserts. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
Specialized techniques for mixing, baking, assembly, and decoration are explored to produce a variety of specialty pastries and frozen desserts. 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 1260
Credits: 4.0
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1260
Prerequisites
BAKG 1060.
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0Additional Information
- Classifications of laminated and non-laminated pastry bases for specialty pastries, production techniques, quality standards
- Classifications of mousses and creams, production techniques, quality standards
- Specialty pastry and dessert assembly, finishing, and decorating techniques
- Still-frozen and churn-frozen desserts, including ice cream, gelato, parfait, sorbet, sherbet
- Baking science: chocolate & cocoa, gelling agents, stabilizers, aeration, overrun, residency
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of specialty pastries and desserts
- Reflective practice: analyzing outcomes of specialty cakes & pastries 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 and the volume measurements
- Production planning and time management: reading and following the productions steps for specialty pastries and desserts, preparing for production, direct vs. indirect production time, prioritizing production assignments, sequencing the production of multiple components
- Safety and sanitation: tools & equipment operation and care; principles of food safety; personal hygiene and safety practices; safety procedures and regulations; accident prevention
- Professional communication in the baking industry: workplace safety, respectful communication, terminology, refusing a request
- 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.