Advanced Cakes (BAKG 1276)
This course provides students with an introduction to the advanced study of ingredients, processes, techniques, tools, and equipment used in the production of entremets cakes.
A variety of techniques including advanced mousses, custards, creams, textural contrast, moulds, glazes, and decorations 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 advanced mousses, custards, creams, textural contrast, moulds, glazes, and decorations 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 1276
Credits: 4.0
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1276
Prerequisites
BAKG 1165, BAKG 1170, BAKG 1175.
| CRN # | Dates | Day/Time/Location |
|---|---|---|
| 41148 | May 5, 2025 to May 29, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| 60265 | August 5, 2025 to August 28, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| 61191 | September 2, 2025 to September 25, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| 72749 | September 29, 2025 to October 23, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| 71689 | October 27, 2025 to November 20, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
Additional Information
- Elements and design of entremets, production techniques, quality standards
- Classifications of advanced mousses, custards, creams, and inclusions; production techniques; quality standards
- Baking science: ingredients in entremets cakes; temperature, viscosity, hygroscopy
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of entremets
- Reflective practice: analyzing outcomes of entremets cakes based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Production planning and time management: reading and following entremets cake production steps, 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, terminology, writing a production schedule, visual communication
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling
† 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.