Advanced Decoration (BAKG 1278)
This course provides students with further study in the ingredients, processes, techniques, tools, and equipment used in the production of wedding cakes, gum paste flowers, marzipan figures, and flooded cookies.
This course builds on the previous cake and pastry courses with additional focus on the design process, client communication, production costing, and marketing. 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 previous cake and pastry courses with additional focus on the design process, client communication, production costing, and marketing. 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 1278
Credits: 2.0
Length: 50.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1278
Prerequisites
BAKG 1275, BAKG 1276, BAKG 1277.
| CRN # | Dates | Day/Time/Location |
|---|---|---|
| 41153 | April 7, 2025 to April 17, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| 60260 | July 7, 2025 to July 17, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| 70073 | October 27, 2025 to November 6, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| 71702 | November 24, 2025 to December 4, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| 70090 | January 5, 2026 to January 15, 2026 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| 41349 | January 5, 2026 to January 15, 2026 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
Additional Information
- Elements and design of wedding cakes and decorative items, production techniques, quality standards
- Baking science: icings, modeling media, colour palettes, tiered cakes, gravity, light
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of wedding cakes and decorative items
- Reflective practice: analyzing wedding cakes and decorations based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Production planning and time management: clarifying and following visual instructions, preparing for production, prioritizing and sequencing the design and production of wedding cakes and decorative items
- 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, visual communication, customer service, billing
- Bakery Management: inventory and receiving, storage temperatures and light exposure, waste management procedures, calculating cake sizes, transportation and assembly
† 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.