Health and safety measures for Fall 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
71493	November 22, 2021 to December 2, 2021	Mon, Tue, Wed, Thu \| 2:15 pm - 7:45 pm Delivery: In-class See full schedule
45298	May 30, 2022 to June 9, 2022	Mon, Tue, Wed, Thu \| 2:00 pm - 7:45 pm Delivery: In-class See full schedule

* 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