Students: Important login password changes

Expect a return to campus in September 2021

Students: Important login password changes

Expect a return to campus in September 2021

Plated Desserts (BAKG 1314)

This course introduces learners to the art and technique of plating and presenting desserts, which is an integral part of restaurant and dining menus. Topics include styles of plating desserts, combination of flavors, texture and taste, as well as the incorporation of seasonal ingredients. Baked desserts such as classic crème brulee and frozen desserts such as ice-cream are also covered in this course.

This course is part of the full-time Baking and Pastry Arts - Pastry Program.

Course code: BAKG 1314

Credits: 2.0

Length: 50.0 hours

Course outline: https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1314

Schedule †

BAKG 1314 schedule for programs:

BPAT

Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.

CRN #	Dates	Day/Time/Location	Instructor
45086	June 7, 2021 to June 17, 2021	See full schedule	Dauke, Wolfgang
60666	August 16, 2021 to August 27, 2021	See full schedule	Kosa, Esther
60683	October 25, 2021 to November 5, 2021	Delivery: In-class See full schedule	McRae, Nancy
71493	November 22, 2021 to December 2, 2021	Delivery: In-class See full schedule	Dauke, Wolfgang

* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.

† 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.

Plated Desserts (BAKG 1314)

Schedule †

BAKG 1314 schedule for programs:

Additional Information