Small Desserts & Pastries (BAKG 1349)
This course focuses on the technical and artistic aspects of creating small desserts and pastries, covering topics such as assembly techniques and contemporary design and finishing issues. Students create a variety of small desserts and pastries suitable for individuals, buffet tables and parties, using repetition in solidifying their technical skills.
This course is part of the full-time Baking and Pastry Arts - Pastry Program.
This course is part of the full-time Baking and Pastry Arts - Pastry Program.
Course code: BAKG 1349
Credits: 3.0
Length: 75.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1349
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0Additional Information
- need for small desserts and pastries, design considerations, flavor combinations, french pastry, small cakes, petits fours, storage and packaging; mathematical conversions, application of baker's percentage; interpretation of formulas; correct use of tools & equipment; supporting team members; writing and executing daily production lists; critical analysis of product outcomes; recording observations of performance and development; punctuality; health and safety rules and regulations; application of inventory and waste management
† 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.