Selected Topics in Pastry Arts (BAKG 1279)
This course provides students with specialized study in two advanced topics in the pastry arts and the corresponding ingredients, processes, techniques, tools, and equipment. It explores current trends in pastry arts with a focus on foundational principles.
Topics are determined based on instructor expertise and may include two of: chocolate showpieces, confectionery, sugar art, molecular gastronomy, vegan & gluten free desserts, advanced frozen desserts, gum paste & pastillage.
Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
Topics are determined based on instructor expertise and may include two of: chocolate showpieces, confectionery, sugar art, molecular gastronomy, vegan & gluten free desserts, advanced frozen desserts, gum paste & pastillage.
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 1279
Credits: 2.0
Length: 50.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1279
Prerequisites
BAKG 1275, BAKG 1276, BAKG 1277.
No schedule is currently available. Please check again later.
Additional Information
- Elements and design of select advanced items in pastry arts, production techniques, quality standards
- Ingredients, principles, and processes relating to select advanced items in pastry arts
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of select advanced items in pastry arts
- Reflective practice: analyzing outcomes of select advanced items in pastry arts 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 formulas and instructions for select advanced items in pastry arts, preparing for production, prioritizing production assignments
- 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 relating to select advanced items in pastry arts
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures
† 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.