Advanced Pastries & Dessert Presentation (BAKG 1277)
This course provides students with further study in the ingredients, processes, techniques, tools, and equipment used in the production of entremets and specialty desserts with an emphasis on individual pastries and plated desserts
This course builds on the techniques introduced in Advanced Cakes with additional focus on the production techniques and design of small pastries, decorations, frozen desserts, and dessert service. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
This course builds on the techniques introduced in Advanced Cakes with additional focus on the production techniques and design of small pastries, decorations, frozen desserts, and dessert service. 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 1277
Credits: 4.0
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1277
Prerequisites
BAKG 1165, BAKG 1170, BAKG 1175.
| CRN # | Dates | Day/Time/Location |
|---|---|---|
| 41149 | June 2, 2025 to June 26, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| 60266 | September 2, 2025 to September 25, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| 61192 | September 29, 2025 to October 23, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| 72750 | October 27, 2025 to November 20, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| 71690 | November 24, 2025 to December 18, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
Additional Information
- Elements and design of advanced pastries, production techniques, quality standards
- Elements and design of plated desserts, production and service techniques, quality standards
- Baking science: advanced technologies in food preparation, food allergies and intolerances
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of advanced pastries and plated desserts
- Reflective practice: analyzing outcomes of advanced pastries and plated desserts 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 the steps in the production of advanced pastries and plated desserts, preparing for production and dessert service, prioritizing production assignments, dessert service
- 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, dessert service, visual communication, elements of design
- 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.