Wedding Cakes & Marzipan (BAKG 1350)
In this course, the broad world of wedding cakes is explored. Students learn the fundamentals of wedding cake styles, design, assembly and finishing. Technical skills include fine piping, flower-making and handling of rolled fondant. Topics also include the creation of marzipan figurines and air-brushing.
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 1350
Credits: 2.0
Tuition: $0*
Length: 50 hours
Course outline:
view
https://www.vcc.ca/cfm-files/course-outline.cfm?subject=BAKG&number=1350
Schedule†
BAKG 1350 schedule for programs:
- BPAT
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Instructor | Dates | Day/Time | Instructor |
|---|---|---|---|---|
|
60389
|
September 8, 2020
to September 18, 2020 |
Mon, Tue, Wed, Thu, Fri | 7:00 a.m - 8:00 a.m | ||
| 60389 Online Delivery | Mon, Tue, Wed, Thu, Fri | 8:00 a.m - 12:30 p.m | |||
|
60408
|
November 2, 2020
to November 13, 2020 |
Mon, Tue, Wed, Thu, Fri | 7:00 a.m - 8:00 a.m | ||
| 60408 Online Delivery | Mon, Tue, Wed, Thu, Fri | 8:00 a.m - 12:30 p.m | |||
|
75281
|
Chubey, Betty |
January 11, 2021
to February 5, 2021 |
Mon, Tue, Wed, Thu, Fri | 7:00 a.m - 8:00 a.m | Chubey, Betty |
|
75264
|
Dauke, Wolfgang |
January 18, 2021
to January 28, 2021 |
Mon, Tue, Wed, Thu | 1:00 p.m - 2:00 p.m | Dauke, Wolfgang |
| 75264 VCC Downtown Campus | Mon, Tue, Wed, Thu | 2:00 p.m - 7:45 p.m | |||
|
45091
|
June 21, 2021
to June 30, 2021 |
Mon, Tue, Wed, Thu | 1:00 p.m - 2:00 p.m | ||
| 45091 VCC Downtown Campus | Mon, Tue, Wed, Thu | 2:00 p.m - 7:45 p.m |
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| RESULTSET |
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| SQL | SELECT ssbsect_crn, ssbsect_term_code, ssrblck_blck_code, ssrmeet_start_date, ssrmeet_end_date, TO_CHAR(ssrmeet_start_date, 'DD-Mon-YYYY') AS start_date, TO_CHAR(ssrmeet_end_date, 'DD-Mon-YYYY') AS end_date, ssrmeet_begin_time, ssrmeet_end_time, TRUNC( TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS')) + ( ROUND( (TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS') - TRUNC(TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS')) ) * 96 ) / 96) as begin_time_round, TRUNC( TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS')) + ( ROUND( (TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS') - TRUNC(TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS')) ) * 96 ) / 96) as end_time_round, DECODE(ssrmeet_sun_day, 'U', 'Sun ', '') || DECODE(ssrmeet_mon_day, 'M', 'Mon ', '') || DECODE(ssrmeet_tue_day, 'T', 'Tue ', '') || DECODE(ssrmeet_wed_day, 'W', 'Wed ', '') || DECODE(ssrmeet_thu_day, 'R', 'Thu ', '') || DECODE(ssrmeet_fri_day, 'F', 'Fri ', '') || DECODE(ssrmeet_sat_day, 'S', 'Sat ','') AS day_of_week, ssrmeet_bldg_code, ssrmeet_room_code, sirasgn_pidm, ssbsect_seats_avail, ssbsect_wait_count, ssbsect_voice_avail, ssrmeet_schd_code, stvschd_desc FROM ssbsect INNER JOIN stvschd ON ssbsect_schd_code = stvschd_code AND ssbsect_schd_code NOT IN ('PLA', 'CL', 'CB', 'CI', 'T') LEFT OUTER JOIN ssrblck ON ssrblck_term_code = ssbsect_term_code AND ssrblck_crn = ssbsect_crn LEFT OUTER JOIN ssrmeet ON ssrmeet_term_code = ssbsect_term_code AND ssrmeet_crn = ssbsect_crn LEFT OUTER JOIN sirasgn ON sirasgn_crn = ssbsect_crn AND sirasgn_term_code = ssbsect_term_code WHERE ssbsect.ssbsect_subj_code = 'BAKG' AND ssbsect.ssbsect_crse_numb = '1350' AND ssbsect.ssbsect_term_code >= 202060 AND ssbsect.ssbsect_ssts_code = 'A' AND ssbsect.ssbsect_ptrm_end_date > sysdate-1 ORDER BY ssrmeet_start_date, ssrmeet_begin_time, ssbsect_crn | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Additional Information
What you will learn
- marzipan figures, rolled fondant, wedding cake styles, wedding cake criteria, 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
How do I apply for this course?
This course is offered as part of a VCC program only.
* 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.
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